Sunday, 11 May 2014

Pesarattu / Moong Dal Dosa / Hesaru Kaalina Dose

Pesarattu, traditional Andhra Pradesh dish is prepared mainly with green gram. Sometimes little rice is added for crispness. Green gram is soaked, ground with spices and without fermenting it is prepared like dosa... Its a cooling agent so its best breakfast for summer too.. to keep body cool for the entire day. Pesarattu can be served with any chutney  but It is usually paired with Allam Pachhadi (ginger chutney). To make this a special pesarattu sometimes people add a ladleful of  upma into the dosa as stuffing. Both ways it tastes DELICIOUS!

Ingredients for Pesarattu/Moong Dal Dosa/Hesaru Kaalina Dose:

Whole Green gram  – 1 Cup
Rice  – 1/2 Cup
Cumin seeds – 1 table spoon
Green chilli – 3 no
Onion – 1 small one
Cilantro – 1/4 Cup
Ginger – 1 inch piece
Asafetida – generous pinch
Salt – as per taste
Water – to make a smooth batter
Oil – for making dosa

To prepare Pesarattu/Moong Dal Dosa/Hesaru Kaalina Dose:

1. Soak both Moong dal and rice together for overnight.
2. Grind both dals and rice with ginger, green chillies, onion, salt, cilantro with required amount of water.
3. The batter will be coarse and you can adjust the thickness to your preference, not making it too watery. I prefer spongier pesarattu so keep my batter a bit on the thicker side - more thicker than regular dosa batter.
4. Heat a tawa and spread one ladle-full of batter into a dosa. Spread it thinner for a crisper version, it's entirely up to you. Drizzle with some oil and spread the minced onions on top (if using) cover it and cook. Turn the dosa and cook without covering.
5. When both sides are cooked, remove from tawa and serve hot with spicy andhra ginger chutney or Allam pachadi. I love pesarattu with coconut-based chutneys or Penuts onion based chutney

Tips / Notes:

  • Pesarattu is mostly served with a filling of rava upma. You can add a ladleful of  upma to the centre of the dosa after shaping the dosa and cooking it covered for a few minutes.
  • For a more nutritious pesarattu, use moong dal sprouts instead of the whole beans.
  • You can add rice flour instead of raw rice but grinding the rice along with the dal gives a coarse texture to the pesarattu which I personally love.
  • To get more crispy pesarattu for the along with Whole Green gram add a table spoon of Tuar dal, channa dal and moong dal each.

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