Pesarattu/Moong dal dosa
Method:
Soak the dals and millets or rice for 3-4 hours, if using millets , wash and soak seperately for 6-8 hours .
Grind to a smooth batter with green chilies, ginger, few curry leaves .
Add salt, asafoetida powder, cumin seeds , chopped onions wither in the batter or seperately as a garnish to be sprinkled on the pesarattu after it is cooked on one side .
Heat a tava , spread the batter to medium thickness, use oil or ghee to cook pesarattu, flip and cook if needed . remove and serve hot .
This batter must not be fermented, and should be prepared immediately . watch the youtube video from my channel for more clarity .
Serve with spicy side dishes, ginger pickle, thokku or coconut chutney .
Ganesh chaturthi is an important Hindu festival celeberated with great fervour all over India . Many sweets and snacks are prepred as offering in Neivediyam , one such is the popular karchikai/somas or karanji as it is called in many states .
Delicious tasty addictive thattai for Krishna Jayanthi , is very easy to prepare and requires no special skill . check the recipe .
Omapodi, a delightful tea-time snack, is incredibly easy to make, with besan (gram flour) and rice flour being staple ingredients in most households. In just about 30 minutes, you can fry up a batch of these crispy omapodi discs, making it a perfect addition to your snack repertoire. Traditionally prepared during festivals like Diwali to be included in the festive Diwali mixture, omapodi can also be made into a thicker variety of sev by incorporating additional spices and flavors, resembling the taste of ghatiya.