Pesarattu Food

PESARATTU

Pesarattu image

This is a Andhra specialty. Pesarattu is a dosa made with Pesara Pappu (moong dal). You use the moong dal with skin on and this is what gives this dosa the classic green color. Of course this dosa is high in protein and fiber. Serve it with upma rolled inside and it becomes an 'MLA pesarattu'. This is a heavy lentil batter and does not keep very well. Use up the batter within 2 days.

Provided by SUSMITA

Categories Bread Quick Bread Recipes

Time 4h50m

Yield 6

Number Of Ingredients 8

Ingredients

2 cups skin-on, whole green lentils (sabut moong dal)
1 cup uncooked white rice
5 green chile peppers
1 (1/2 inch) piece fresh ginger root, peeled
1 tablespoon cumin seeds
salt to taste
cooking spray
6 tablespoons chopped onion

Steps:

Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste.
Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 34.1 g, Fat 2.3 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 163.3 mg, Sugar 2.4 g

HEALTHY PESARATTU DOSA

Healthy Pesarattu Dosa image

This is the variant of the Andhra pesarattu dosa. This is healthy as it is rich in protein and low in carbs. This is a great diet food.

Provided by crazy cook

Categories Lentil

Time 7h45m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

1 cup green gram
1/2 cup kabuli channa
1/2 cup bengal gram dal
1/4 cup raw rice
2 green chilies
1 inch gingerroot
10 curry leaves
1 large onion
1 cup carrot
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon hing

Steps:

Soak the dhals, channa for 6-7 hours.
Drain and grind them along with ginger, green chillies to smooth paste.
Transfer to a bowl, mix in curry leaves, onions which are chopped, carrot which are grated, salt and turmeric and hing.
The batter is to be of thick pouring consistency.
Heat a flat griddle and grease it with little oil.
Pour a ladleful of the batter and spread it flat, and make 3-4 small holes in the dosas. Fill the holes with little oil.
Once the underside is cooked and light brown.
flip the peasarattu and cook for a minute or two.
These can be served with my peanut chutney (Recipe #270377).

Nutrition Facts : Calories 100.2, Fat 0.8, SaturatedFat 0.1, Sodium 485.6, Carbohydrate 20.6, Fiber 3.4, Sugar 4.3, Protein 3.4

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