Tuesday, August 26, 2014

Pesarattu : Green Gram Dosa

Does it sound exaggerated to say that majority of South Indians will die without Dosas and Idlis in their life :) After all, till date, these serve as poor's food too. Of course, now its presence is felt across India in many of the regions around. 

As any routine will set in a boredom, we always need some innovation. One such is the green gram dosa; though this is not a very new variation. Down south, in Andhra, this is a staple breakfast. Pesarattu / Green Gram Dosa is very similar to the Cheelas which is a Rajasthani preparation using besan (gram flour).

Pesarattu with Ginger Chutney


Dosa Flour:

  • Whole Green Gram : 1 cup (soaked overnight for 8-10 hrs)
  • Rice Flour : 2 tbspn
  • Ginger: 1"
  • Green Chilies: 2-3
  • Water : To Grind
  • Salt : To Taste
  • Curd : 1-2 tspn (Optional)
  • Onion : 1 medium Chopped
  • Coriander: chopped for garnishing (optional)
  • Cumin or Cumin powder : 1/2 tspn
  • Grind the soaked dhal with ginger, chilies, salt (curd if you like it) to a smooth batter
  • To this add rice flour and mix well.
  • Leave the batter for a few minutes (doesn't need to ferment)
  • In a non-stick dosa tava, pour a laddle of flour and spread to a thin round disc. Add oil on the sides to cook it crisply
  • As it starts cooking, to the top side, add the chopped onion, coriander and cumin powder. Cover it and cook (this ensures complete & quick cooking too)
  • As it gets crispier, fold it and remove from fire
  • Serve it with any spicy chutney (like ginger chutney), gun powder, sambhar etc
Note: I didn't garnish it still it tastes yumm :)

Tip: This can be made with Green Gram Sprouts too. You just need to skip the overnight soaking.

No comments:

Post a Comment