Pesarattu is a typical Andhra specialty...It is made with moong dal soaked over night. You use the moong dal with skin on and this is what gives this dosa the classic green color. This dosa doesn't need fermenting.. It is made of green gram dal and is very good for health. Of course this dosa is high in protein and fiber. Serve it with upma rolled inside and it becomes an pasarattu'.
1 cup of Moong dal and 2 table spoons of rice( Rice will help to make it crispy)- (soak for 4 hrs)
Ginger – ¼ inch piece
5-6 green chilies(As per your taste)
1tbsp of coriander seeds
Salt to taste
Chopped coriander leaves(optional)
Grind soaked moong dal, ginger,green chilies and salt. Make it like a dosa consistent batter. (Don't make it too thin like regular dosa batter.)
Heat a iron tawa or nonstick pan, The pan must be hot for dosa to come out in good shape. You can check the hotness of pan by sprinkling water on the pan, it must sizzle.. grease it with oil.
Now add a ladle full of ground green gram batter in the middle of the tawa, and spread it in circular motion away form the centre and towards the edges of the tawa...similar to dosa making. Add a few onions, ginger, green chillies and sprinkle cumin seeds on the top side of the dosa/crape..
Pour enough oil on the top and edges of the dosa.
Cover with a deep bottom lid on medium flame for 2-3 minutes or till the bottom of the dosa changes color and becomes crisp.
Flip on to other side and cook for another 2 mins till the dosa and onions are cooked.
Fold and remove from heat.
Once dosa turns golden brown remove it from pan and serve with coconut/Ginger chutney. It can be served with upma as well...
For the uppma:
Rawa – 1 cup
Water – 3 cups
Salt – as per taste
Oil – 1 tablespoon
Mustered & cumin seeds – ½ tsp
Channa dal – ½ spoon
Urad dal – ½ spoon
Peanuts- 1 tblsp
Curry leaves – 5 to 6
Grated ginger- ½ tsp
3-4 Green chillies- chopped
In a sauce pot, add oil and when it hot add the mustard & cumin seeds and let it splutter. Now add all the other ingredients in the seasoning.
When the dals & peanuts turn golden brown add the ginger and green chilies and saute it for 2 mins. Now add water and salt to it and allow it to boil. When the water boils nicely add the rava and cook until it is done.
For the Ginger Chutney:
1 teaspoon chopped ginger
1\4 cup grated jagary
2 tablespoons channa dal
1 tablespoon urad dal
5 red chilies
1\2 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon tamarind paste
A pinch of Asafoetida
1 teaspoon oil
Fry chana dal, urad dal, mustard seeds, red chilies and asafoetida in 1tablespoon oil. Fry till the dals become brown and the mustard seed split. Wait till the mixture becomes lukeworm. Then add salt and grind the mixer into a powder. Add chopped ginger, grated jaggery, tamarind paste and water and grind again to a thick paste. Your ginger chutney is ready.
Eat Pesarattu and Upma with this chutney.