Name: Pesaratu (Moong Dal Dosa) recipe by Sudha Sridhar at BetterButter
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 4
Ingredients: Split Green gram with skin (Chilkewaali Moong dal)) - 2 cups; Rice - 1/2 cup; Ginger - 2; Green chillies - 2-4; Cumin seeds (Jeera) - 2 tsp; Onion (chopped) - 1/2 cup; Coriander leaves (chopped) - 1/4 cup; Oil - 1/4 cup; Salt to taste; Water for grinding the batter

ABOUT Pesaratu (Moong Dal Dosa) RECIPE

A dosa variant from the land of chutneys and pickles- yes Andhra. This pleasant green dosa is healthy and unlike the regular dosa doesn't require fermentation. It tastes best with a pungent peanut chutney. ( Recipe in my foodbook 'Ch se Chutney')

Ingredients Serving: 4

Split Green gram with skin (Chilkewaali Moong dal)) - 2 cups
Rice - 1/2 cup
Ginger - 2
Green chillies - 2-4
Cumin seeds (Jeera) - 2 tsp
Onion (chopped) - 1/2 cup
Coriander leaves (chopped) - 1/4 cup
Oil - 1/4 cup
Salt to taste
Water for grinding the batter

Instructions

Clean and soak the green gram and rice together for 4 hours.
While the dal and rice are soaking chop onions and coriander leaves.
Grind the soaked green gram and rice along with ginger and green chillies.
Add salt and water to get a pouring dosa batter consistency, neither too thick nor too thin.
Add the cumin seeds and mix. Your batter is ready.
Heat a dosa griddle (tawa) and smear a little oil on the surface.
When the tawa is medium hot pour the batter and quickly spread it out evenly.
Sprinkle some of the chopped onion and coriander leaves.
Pour a tsp of oil along the edges of the pesaratu.
When one side of the pesaratu is cooked flip it over and cook the other side too. Gently flip the pesaratu so that it doesn't tear.
Serve hot with peanut chutney ( Recipe in my foodbook 'Ch se Chutney'

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