Pesarattu( Pan cake of green Moong Dal)

Pesarattu with onions

Pesarattu with out onions

Pesarattu was my fathers favorite snack as well as break fast . At the drop of  hat he would demand pesarattu from my mom as if it would appear, if my ma would say Abra Ka Dabra :). But then my mom being a very good wife and house wife would keep the batter ready in the fridge and supply him Pesarattu as and when he wanted.Since it is made of Moong dal therefore is easy to digest and is rich in protein.
In north India this dish is known as moong dal ka chilada and in south India it is called Pesarattu.

Preparation Time: 10min.

Cooking Time: 20min.

Servings: Makes10 Pesarattu of medium size

Materials Required For Pesarattu :

• 200gm, Moong Dal.
• Salt to taste
• 1 Medium size onion
• 1 Medium size Tomato.
• Few leaves of coriander.
• 1 Green chili
• Cooking oil.
• Water to make batter.

      Directions For Making Pesarattu :

Moong Dal Batter

• Wash and soak moong dal in water for at least 3-4hrs.
• Drain the water .
• Grind the soaked dal to fine paste.
• Add water to make pourable batter.
• Add salt to taste.
• Cut onion, tomato, green chili,coriander leaves and mix them together in a bowl.
• Take a tawa (flat iron cooking plate) and heat it on gas.
• When hot grease it with few drops of oil.
• Pour some moong dal batter on it and spread to a round.

Pesarattu being cooked




• Spread the onion,tomato,green chili,coriander mixture on it and cover, and cook for 1min.
• Pour one tea spoon of oil from the edges in tawa and cook on medium flame for 2 min.
• Loosen the edges and flip the pesarattu upside down.
• Cook for another 2-3 min.

Pesarattu being cooked on other side

• Colorful and tasty Pesarattu is ready to be served with coconut/ ground nut chutney.

Pesarattu with onions

Coconut Chutney

Tip(s):

• Using Non stick tawa would reduce oil requirement to make the pesarattu very much less.

• Those who do not take Onions can omit onions.

Pesarattu without onions

• Pesarattu makes light yet very nutritive break fast, or even light snack!!!

Enjoy Pesarattu with Coconut / Coriander mint chutney  Chutney

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

or pickles

http://jyotsna-pant.blogspot.com/2012/06/tangy-mango-pickle-maharashra-style.html

http://jyotsna-pant.blogspot.com/2012/06/mango-pickle-north-indian-style.html

http://jyotsna-pant.blogspot.com/2012/06/spicy-mixed-vegetable-pickle-less-oily.html

Suggested Variation:

• Since children are very fond of cheese so one or two tea spoon of grated cottage cheese / Mozzarella cheese can be sread over pesarattu along with onions and tomatoes.

Dosa without Urad Daal (Unfermented Dosa)

Dosa with green chutney

Uttapa from the dosa batter without urd dal

For all those whose stomach growls after eating dosa from fermented batter made up of rice and urad daal paste , this dosa is a best option and I can say this from my personal experience. This dosa is hit amongst bachelors as well as house wives as the trouble of grinding one day before and then fermenting it is not there, so less hassle more taste. What does one want more!

Preparation Time: 20 - 30 min.(soaking time not included)
Cooking Time: 3 - 5 min. each dosa.
Servings :  15 - 20 Medium size Dosa.


Ingredients required For Dosa: -

• 250 gm. par boiled Rice.
• 25gm. Moong Dal 
• 25gm.Masoor Dal
• 25gm. Chana Dal

Directions to prepare Batter for Dosa without Urad Daal

• Wash and soak all the ingredients for 12 hrs. 
• After they are well soaked drain the wash and wash them gently.

 Soaked  Dal and Rice mixture

• Grind them to a fine paste in a grinder/mixer. Add little water if needed.

Paste  of soaked rice and dal mixture

• Once its a mixture of flowing consistency, Add some salt to it.
• Heat a dosa tawa on high flame
• When tawa is moderately hot lower the flame and spread one serving spoon full of batter evenly in a round shape on it

Batter spread on hot Tawa for making dosa

• Pour one tea spoon of oil from the edges and after a min. or so turn the dosa upside down to cook it from both sides.

• Cook for one min. and dosa is ready to be served.

Dosa with green chutney

Tip:

• Using Non stick tawa would reduce oil requirement to make the dosa very much.

•  Since the batter is not fermented so it is very good for those who suffer from Gastric troubles.

Suggested Variations:

• The dosas can be topped by fillings like onion, tomatoes, green chillies, cheese, to make uttapa.

Filling of onion and green chillies

Filling of onion and coriander

Uttapa from the dosa batter with out urd dal

Enjoy the dosas with coconut chutney, or tomato chutney/ Green chuteny :)