Pesarattu/Moong dal dosa

dosa varietieshealthy recipesmoong dal dosa
Written By Radha Natarajan

pesarattu

Pesarattu

pesarattu/moong dal dosa

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 .

Kumbakonam Kadapa a delicious side dish believed to have evolved as a regional specialty in Kumbakonam due to the influence of the Thanjavur Maratha cuisine, which combines dal and coconut. While traditionally a breakfast side dish, its versatility
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