Pessarattu

Name: Pessarattu
Yield: 10 dosas
Cuisine: Indian
Ingredients: 1 cup green gram; 1/4 cup idli rice/ raw rice; 2 no.s green chillies; 1 tsp. ginger chopped; 1 pinch turmeric powder; to taste salt; 1 pinch cumin seeds; 5 tbsp. ghee/oil; 1 pinch asafoetida powder; 1/2 cup onion chopped finely

sara @cook_20987772

#Dals. This is a non fermented dosa high in protein. This dish is famous in Andhra pradesh. when served with upma (semolina porridge),it's called MLA pessarattu as this combination was served in the MLA canteen in Hyderabad.
Note:-
1) Do not let the batter ferment. Immediately after grinding, start making dosas.
2) Do not pour the batter when the pan is extremely hot. Batter will start sticking and will not be spreadable.

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Ingredients

preparation tim

10 dosas

1 cupgreen gram
1/4 cupidli rice/ raw rice
2no.s green chillies
1 tsp.ginger chopped
1 pinchturmeric powder
to tastesalt
1 pinchcumin seeds
5 tbsp.ghee/oil
1 pinchasafoetida powder
1/2 cuponion chopped finely

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Steps

preparation tim

1

Soak green gram and rice in water for atleast 4 hours. you can soak it overnight if making early in the morning.
2

Drain and grind this with 1/2 cup water, chilly, turmeric, asafoetida and ginger. the batter can be slightly coarse.
3

To this batter, add salt & cumin seeds.
4

Adjust batter consistency by adding water if necessary. batter should be of flowing consistency.
5

Heat an iron or non stick dosa pan. if using iron pan, rub with little oil.
6

Take a ladleful of batter (adjust size of the ladle depending on the size of your pan) pour and spread into a thin dosa (crepe).
7

Sprinkle about 1 tbsp. of onion and press lightly with the spatula. add about 1/2 tbsp. ghee/oil. let dosa cook till lightly brown and crisp on the edges. then remove carefully.
8

Before you pour the next ladle of batter, cool the pan lightly by sprinkling water. when pouring batter, pan should be hot, but not very hot. if very hot it will be difficult to spread the batter.
9

Usually served with allam pachadi (ginger chutney). can also be served with coconut or any other chutney.