Pesaratt Dosai

chutney podi rice subzi tiffin

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

October 30, 2009

Pesaratt Dosai is typical South Indian Breakfast Dish. The main ingredient is moong dal & therefore it’s a healthy & nutritious dish to have in the morning. We normally have it with molagapodi or onion chutney & a cup of curds.

A wonderfully satisfying meal to start the day with………

Ingredients

moong dal - 1 1/4 cup
raw rice - 1/4 cup
grated coconut - 2 tbsp
dry red chillies - 2
green chilli - 1
ginger - 1/2 inch piece
curry leaves - 8-10
chopped coriander - 1-2 tbsp
hing/ asafoetida - a pinch
salt to taste

Method

Wash & soak the lentil & rice together for at least an hour.
In a mixie, grind the red & green chillies with the ginger. Then add the soaked lentil- rice mixture with just a little water & grind until a coarse batter is ready. Just minute or so will do the job.
Pour the batter into a bowl. Add the grated coconut, curry leaves, chopped coriander, salt & hing . Mix well & adjust the water to make batter of pouring consistency.
Heat the Non Stick tawa ( Teflon coated griddle) & keep it on medium flame. Pour a serving spoon full of batter on the tawa & spread it as thinly as possible into a circular shape. Dribble a bit of oil all around it.
Cook for a couple of minutes, until the edges of the pesaratt start turning golden.
Gently insert a spatula under the pesaratt & loosen it. Then carefully flip it over & cook the other side until golden spots appear.
Fold & serve immediately with molagapodi or onion chutney.

Notes / Variations

You can add onions to the batter if you like. Onion pesaratt tastes awesome too !!!

The Rajasthanis have a popular dish called moong dal chillas which is very similar to this pesaratt dosai.

Source: chitti