Pakashastra

Pakashastra

Tuesday, September 22, 2009

Pesarattu

Ingredients:

Green Gram - 1 1/2 cups, soak for 5-6hrs
Cumin Seeds - 1 tsp
Green Chillies - 4
Ginger - 1 inch (optional)
Ghee - 1 tsp for each dosa
Salt to taste


Method:


  1. Grind green gram,cumin seeds, green chillies and ginger into a smooth batter with little water.
  2. Add salt and continue grinding for a few mins.
  3. Spread a ladle full of this batter evenly on a preheated griddle.
  4. Pour little ghee/oil on the dosa and let it roast a little bit.
  5. Flip over the dosa and roast little bit.
  6. Serve hot with coconut chutney

Variation:

  1. You can place some upma (normally, without vegetables) in the centre of the dosa and fold from the centre. Serve this Pesarattu-Upma dosa(as famous in Andhra Pradesh) with chutney.
  2. You can garnish dosa with chopped onions,green chillies and coriander leaves and serve.

P.S:

This batter must not ferment and tastes the best when the batter is fresh.

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