Pesarattu

Being a south Indian, it is hard to live without dosa even for a week. But during long winters when nothing can make dosa batters raise and the ready made ones in packets stinks, I had no choice but to look for alternatives. That's when I borrowed this recipe from my friend.


 Pesarattu or green gram dosa is healthy and delicious. Unlike adai, this dosa is filling without making you feel heavy. It is a great way of introducing gram or sprouts in your diet. Batter preparation is quite simple and requires no fermentation. You can have it plain or add chopped onions to the batter. In some hotels they serve it with upma which is known as MLA pesarattu or upma pesarattu. But it is like making two breakfast dishes so I generally skip the upma ;)



Ingredients
(makes about 8 to 10 dosas)

• Green gram - 1 cup
• Rice - 1/4 cup
• Red chillies - 4 (or more depending on your taste)
• Onion - 1 cup finely chopped (optional) 
• Curry leaves 
• Asafoetida
• Salt
• Oil

 

1. Soak green gram and rice overnight. Grind it to a smooth paste along with water, salt and red chillies. Consistency of the batter should be thicker than a dosa batter.
2. Heat the tawa. Add asafoetida and chopped curry leaves to the batter, mix well.
3. Pour a ladle of the batter and spread it out evenly. Top it with some chopped onions. Pour some oil and cook till one side turns golden brown. Flip the dosa, cook the other side too.
4. Serve hot with ginger chutney.

sending this to I'm the star by rasi , gimme green by chef al dente,  Vegan Diet – Only Plant Based by Srav's culinary concept, only South Indian by Pari

and makey cakey by makey cakey.