Pesarattu

Name: Pesarattu
Total time: 1200 s
Yield: 4 servings
Ingredients: 1 cup whole mung beans (about 200 grams); 1/4 cup split chickpeas (chana dal) (about 50 grams); 1/4 cup rice (about 50 grams); 1 teaspoon salt; 1/4 teaspoon red chili powder; 1/4 teaspoon roasted cumin powder; Oil, for cooking

Rashi Mudgal @cook_21037099

Moradabad (Uttar Pradesh)

Pesarattu is a type of dosa made mainly from whole mung beans and is a popular dish in South India. It is typically served with coconut chutney, which enhances both its flavor and nutrition.

Rashi Mudgal @cook_21037099

Moradabad (Uttar Pradesh)

Pesarattu is a type of dosa made mainly from whole mung beans and is a popular dish in South India. It is typically served with coconut chutney, which enhances both its flavor and nutrition.

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Ingredients

20 minutes

4 servings

1 cupwhole mung beans (about 200 grams)
1/4 cupsplit chickpeas (chana dal) (about 50 grams)
1/4 cuprice (about 50 grams)
1 teaspoonsalt
1/4 teaspoonred chili powder
1/4 teaspoonroasted cumin powder
Oil, for cooking

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Steps

20 minutes

1

Rinse the whole mung beans, split chickpeas, and rice thoroughly. Soak them together in water for 5-6 hours.
2

Drain and grind the soaked mixture to make a smooth batter. Transfer to a bowl and add a little water if needed to adjust the consistency.
3

Add salt, red chili powder, and roasted cumin powder to the batter. Mix well.
4

Heat a nonstick skillet or griddle and lightly grease with oil. Pour a ladleful of batter onto the skillet and spread it in a circular motion to form a thin dosa. Cook until golden and crisp, then remove from the skillet.
5

Serve hot with coconut chutney.