February 8, 2013

Pesarattu (Green gram dosa)

                I tasted this dosa for the first when my friend Lalitha made it for the combined lunch. She said it is a famous Andhra cuisine. So thought why not give a try. Sharing the recipe with you so you can also give a try. I didn’t have time to soak the green gram for long time. When soaked overnight, the taste also will get enhanced.
Green gram
1.5 cups soaked overnight
Idli rice (optional)
1/4 cup
1 tbsp
1/2 inch piece
A small hing
Green chillies
2 or 3
Salt to taste

1.       Wash and soak the green gram and idli rice overnight.
2.       Grind it along with jeera, green chillies, ginger and asafoetida to a very smooth paste. (Add little water to grind)
3.       Add salt to taste and mix water so that it reaches dosa batter consistency.
4.       Heat dosa tawa, apply oil and make like normal dosas. Enjoy with coconut or ginger chutney. I served with coconut and tomato chutney. :D

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