Pesarattu/Moong Dal Dosa

Pesarattu/Moong dal dosa is an popular breakfast recipe of Andhra pradesh. It is served with upma or ginger chutney in Coastal Andhra region. We can find pesarattu in almost all restaurants breakfast menu. We can find pesarattu in some functions. Preparing pesarattu is very easy. We have to soak moong dal for 30 minutes to one hour and grind along with ginger and green chillies. As topping cumin, ginger, green chilli and onion is used. I don't like to use cumin as topping, so I grind along with dal. I am out of ginger to make ginger chutney, so I prepared peanut chutney. 

 Serves : 4
Ingredients:

• Pottu Pesarapappu/Moong dal with skin - 2 cups (*see note)
• Ginger - 2 inch piece
• Cumin seeds - 1 Tbsp
• Green chilli - 5 to 6
• Salt to taste

For Topping:

• Chopped Onion
• Chopped Green chillies
• Cumin

Preparation:

• Rinse the moong dal and soak it for 30 minutes to 1 hour.
• After soaking again wash the moon dal and grind by adding green  chillies, ginger and cumin by adding some water. (Don't add more water)
• For preparing dosa/pesarattu, heat a griddle/tawa.
• Add salt and little water to the prepared batter. (Batter will not be in pouring consistency like dosa batter, pesarattu batter will be little thick)
• Pour a ladle or two ladles of batter and spread. You can make pesarattu thick or thin. (If u want to thin pesarattu add more water)
• Top it with onions, chillies and cumin if want and spray some oil on sides and cook it pesarattu turn golden on side and turn to the other side and keep it for 1 minute and take it to the serving plate.
• Serve hot with upma or allam pachadi/ginger chutney.

Note:

• Whole moong dal will take more time to soak than split moong dal. Soak whole moong dal for atleast 8 hours. I used split moong dal, it took 1 hour for soaking.