This is a very popular Andhra breakfast. Nutritious and healthy, they are made of whole moong dal (green gram). It is prepared just as dosa and is relished with coconut chutney and sambar. In fact it can be had any time of the day.
In this recipe, I gave a slight twist by grinding the soaked moong dal along with some coriander stems and other ingredients for some more intense flavour. Traditionally, whole cumin seeds are soaked along with the lentil, but instead I added roasted cumin powder to it. They can also be packed for a lunch box meal too.
- 1 cup whole moong dal
- 1/4 cup rice
- 1/2 tsp. methi (fenugreek seeds)
- 1 tbsp. ginger, grated
- 2 green chilies
- 1/2 cup coriander stem, chopped (opt)
- 1 tsp. roasted cumin powder
- salt to taste
- 2 onion. finely chopped
- handful of coriander leaves, chopped
- oil to shallow fry
Soak the moong dal, methi seeds and the rice overnight. Next day grind along with the ginger, green chilies, the coriander stem and 1/2 cup water.
Let the batter be smooth of dropping consistency. Add more or less water as required. To the batter, add salt and cumin powder. (There is no need to ferment).
Heat a tawa and smear it with some oil. Sprinkle some water and let it sizzle. Then pour a ladle of the prepared batter into a circular motion. Spread some onion and coriander leaves over it and press lightly with a spoon.
Drizzle a tsp. of oil over it and fry till brown specs appear on it. Flip it over and fry on the other side too. Make similar pesarattus in the same way. Relish along with coconut chutney and sambar.
Soak the mung dal, methi seeds and the rice overnight.
Next day grind along with the ginger, green chilies, coriander stem and
1/2 cup water.
batter into a circular motion. Spread some onion and coriander leaves over
it. Drizzle a tsp. of oil and fry till brown spots appear on it. Flip it over and
fry on the other side too.
Relish along with coconut chutney and sambar.