Pesarattu / Green Gram Dosa

               Pesarattu or Green Gram Dosa is a very easy breakfast dish and high in nutrition.This dish owes its origin to Andra pradesh and I learnt this recipe from my mother-in-law. I got introduced to this dish when I went to Tirupathi once.It is served with Upma or Kichadi in the centre of the Pesarratu dosa. It is served with Allum Chutney /Ginger Chutney or Cocunut chutney.With this introduction,lets take a look at the recipe now.

                                      

Preparation Time : 20 min

Soaking Time: Overnight

Ingredients:

Green Gram / Payaru :1 Cup.

Raw Rice : 2 or 3 tbsp

Ginger : 2 pieces

Onions : Chopped fnely

Green Chilli : 3 or 4

Asofetida : generous pinch.

Salt : To taste:

Method:

1) Soak the Green Gram overnight along with 2 tbsps of rice.

2)Next day morning,grind the mixture in a Mixie along with a piece of ginger and required salt.Grind it to dosa batter consistency.To this batter add finely chopper coriander leaves and asofoetida and mix well.

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3)Heat the dosa tawa and spread the batter as you do for a dosa.Sprinkle the chopped onion on  the top. Turn it on both the sides until cooked and crisp.

4)Serve with Ginger chutney or coconut chutney.

                                          

Notes :

1)You can use 2 Tbsps of rice flour instead of Raw rice.I have tried both ways and din't find any difference in taste. Rice flour is added to give crispness to your dosa. 

2)I have served with Coconut Coriander Chutney.The preferred combination is Ginger Chutney or jaggery.