Pesarattu

Name: Pesarattu
Cuisine: Indian
Ingredients: 1 cup whole moong with skin (soaked overnight); 1/2 cup rice (soaked overnight); 1 small onion chopped; 1 inch ginger; 2 green chillies; 1/2 cup coriander leaves; 6-8 curry leaaves; As needed Oil; 1 onion sliced; 3 large potatoes boiled and crumbled roughly; 1/2 tsp jeera; 1/4 tsp rai; 1/2 tsp roughly crushed dhania; 1 tsp haldi; 4-5 cloves garlic crushed; 1 tsp ginger grated; as needed Some coriander leaves; 2-3 green chillies chopped; 1-2 tsp lemon juice

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#morningbreakfast
Healthy green moong dosa

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#morningbreakfast
Healthy green moong dosa

Saved

Ingredients

1 cupwhole moong with skin (soaked overnight)
1/2 cuprice (soaked overnight)
1small onion chopped
1 inch ginger
2green chillies
1/2 cupcoriander leaves
6-8curry leaaves
Other ingredients
As neededOil
1onion sliced
3large potatoes boiled and crumbled roughly
1/2 tspjeera
1/4 tsprai
1/2 tsproughly crushed dhania
1 tsphaldi
4-5 clovesgarlic crushed
1 tspginger grated
as neededSome coriander leaves
2-3green chillies chopped
1-2 tsplemon juice

Saved

Steps

1

Strain and grind together the whole moong, rice, onion, green chillies, coriander, curry leaves and ginger with some water to get a smooth paste. Add salt as per taste. No need to ferment.
2

Preparing aloo bhaaji : heat oil and add zeera, Rai, dhania and green chillies. Let them splutter. Now add the sliced onions and ginger and garlic. Saute well.
3

Add haldi and cook till onions are translucent. Add masher aloo and salt and cook for some time. Lastly add lemon juice and coriander leaves and mix well. Set aside.
4

Heat a non stick pan. Smear some oil and wipe the pan. Pour ladle full of batter and spread with the back of the ladle. Cook the pesarattu on medium to high flame till crispy. Place some aloo bhaaji in the centre and roll into cylindrical shape. Remove and serve hot. With tomato chutney.