After the wedding, we were invited by the groom's family for a meal at their place. His mother made some amazingly delicious dishes for all of us! Pesarattu was one of them. I was too small them to bother asking the name, instead happily feasted on them so much, that I remembered the taste 17 years later! Luckily the recipe turned out pretty simple and I could make an awesome batch of the dosas to treat my friends with.
A definite must try!
10 - 15 Minutes
20 - 25 Minutes
Moong Dal Dosa
Urad Dal, split
Chopped Coriander Leaves
1/2 cup, whole green
1/2 cup, medium
1, medium, chopped
Moong Dal Dosa
Soak whole moong overnight, or for atleast 6-8 hours.
Grind it to a fine paste with green chillies. Add salt, adjust the consistency and stir well.
Lightly grease a non-stick pan with oil, spread out a thin layer of this batter, add any toppings you wish to, cover the pan, and allow to cook for 3-4 minutes, till the dosa becomes golden brown.
Flip it over and cook on the other side for the same time.
Heat oil, add the mustard seeds and the urad dal. Allow the dal to brown and the seeds to crackle. Add curry leaves, and hing and green chillies.
Add the chopped onions and cook till they are translucent. Then add the semolina to this and sauté till it becomes slightly brown.
Add salt, and 1 cup of hot water. Stir well, cover and cook for 3-4 minutes.
* Upama can also be used as a topping, and a stuffing.
Put the required quantity of upama in the center of the dosa, and fold from both sides.