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Egg Spinach Salad - Diabetes friendly
Matar Paneer - Best Indian Side dish ever!
Vanilla Nut Cookies
The famous Lamb Leg Soup/Attukal Soup
Simple and Easy Cream of Tomato Soup
Dhokla- Famous Gujarati recipe
I know Pesarat is an Andra specialty. Whenever we go to a restaurant in India, I never miss to see this item in the menu. But never have ordered this. To be frank, I have never tasted Pesarat until recently. If you are anything like me, I would really suggest you give it a try. I loved the taste and spiciness and couldn't stop eating. This is a very simple variation of dosa. The variation is on the way we prepare the dough and the most important thing is we need not ferment the dough. How convenient? we can eat it on the same day we crave these.
Ingredients:
1/2 cup raw rice
1 cup Green gram
2 green chillies
1/2 inch ginger
1 medium onion finely chopped
1/4 cup of finely chopped coriander leaves
salt to taste
1 tsp cumin seeds
Method:
Soak the rice and gram together for at least 6 hrs. Grind it to a dosa batter consistency with salt, green chillies,ginger and cumin seeds.
Now in a Tawa, pour this batter and cook it in a medium flame. Make the dosa very thin and add the chopped onions and coriander leaves on top of it.
Cook on one side. Do not turn. Wait till it is fully cooked and serve hot with any chutney of your choice.
Note: If you want you can also add some chopped green chillies and ginger on top of your dosa to make it spicy.
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9 comments:
Sangeeth, why do they cook it only on one side?
It sounds very healthy with more dal than rice in the batter, so this is definitely something I would want to try.
I saw a recipe for pesarattu where they fill it with upma inside. I am not sure if this is a tradional way of doing it or improvised method. It was interesting.
actually adding upma inside is a variation i guess. we cook it one side because we add some onions on top and if we turn then they will stick to the tawa. More over to get the pesarat crispy we cook it one side so it is better if we make the pesarat thin so that it gets cooked evenly.
pesaratu looks delicious and crisp. I too make this often.
How r u? I love pesarattu and upma, u got a nice brown color!
Welcome back Sangeeth.lovely healthy recipe!
Hey Sangeeth how have you been? Long time no see??
Love the perasattu...reminds me of my moong chilla. :)
it is a good healthy recipe and easy to make.
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Good to greet you and read your innovative Ragi pudding.
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