Servings: 10-12 Pesarattu's
Ingredients:
Content
|
Quantity
|
Comment
|
Raw rice
|
1 cup
| |
Whole moong / green gram
|
1 cup
| |
Water
|
As required
| |
Salt
|
To taste
| |
Ginger
|
1 inch piece
| |
Green chilli
|
1 big
| |
Oil
|
To cook
| |
To serve
| ||
To serve
| ||
To serve
|
Method:
Wash and soak rice and green gram together for 4 hours or overnight. Grind it with green chilli, ginger, salt and water to a smooth paste. The batter should be of dosa consistency.
Grease a tawa with oil and heat it on medium flame. Pour a ladle of batter and spread it like dosa. Sprinkle some oil and cook covered for a minute or two. Remove the lid and place a small portion of upma in the center and close the pesarattu from all sides.
Serve hot with coconut chutney and ginger garlic chutney.
Tip:
- This batter does not need fermentation.
- You can sprinkle some chopped onions after you make the dosa and then sprinkle oil and once cooked place the upma and serve for a better taste.
0 comments:
Post a Comment