Ingredients
- Green Gram Dal/Pesalu -1 cup
- Raw rice – 2 tsps
- Ginger – 2 inch piece
- Cumin Seeds – 2 tsp
- Green Chillies – 3 no’s
- Onions: 3 medium size, chopped
- Coriander leaves – 2 sprigs
Method of preparation
- Wash and soak the gram and rice overnight.
- Grind to a smooth paste along with ginger and green chillies.
- Add salt to taste and water to the consistency of dosa batter.
- Chop the onions and coriander leaves finely. Mix cumin seeds and keep aside.
- Heat a tawa and pour & spread it into a round shape.
- Sprinkle the onions all over the pesarattu.
- Let it cook with a little oil sprinkled on its sides.
- Turn it around carefully so that the onions don’t come out and cook on both sides.
- Serve hot jaggery/coconut/ginger chutney.
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