Pesarettu | Pesarattu | Breakfast Recipes | Dosa Recipes
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 3-4 people
- 1 Cup mung beans/hesaru kaalu
- ⅛ Cup rice flour
- 1 green chilli
- 1" ginger
- Few curry leaves
- ¼ Tsp black pepper powder
- Salt to taste
- 1 Cup finely chopped onions
- Oil to make dosas
- Take mung beans in a bowl
- Wash and enough water to soak the mung beans, soak overnight
- After 6-8 hours, drain water from the mung beans
- Add this to a mixer jar
- Next add curry leaves, chopped ginger and green chilli
- Add pinch of hing and jeera
- Add salt to taste and enough water
- Grind into a thick and slightly coarse batter
- Take the batter into a bowl
- Add rice flour and mix it well with the batter
- Sprinkle black pepper powder
- Heat a tawa, pour a ladleful of batter and start spreading the batter with ladle in a circular motion
- Spread it nice and thin with some ridges, the coarse batter allows you to do so
- Sprinkle some chopped onions on top, a few here and there, drizzle some oil on top
- Cover and cook till underside is golden
- Fold into half
- Serve immediately with allam chutney
Adding onions can be optional, they are added only for some crunch
Instead of rice flour, upma rava can be added
Do not make very thick dosas, it should be slightly thin so the pesarettu turn out crisp
Remember batter should not be very thin and it should be slightly coarse
Recipe by Food Of Interest at https://foodofinterest.com/pesarettu/
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