- Advertisement -
Ingredients
- Advertisement -
- Advertisement -
- Advertisement -
For Batter:
- 1 cup Moong Dal / Hesaru Kaalu
- 2 tbsp chana dal
- Water as required, to soak
- 1 tbsp rice flour
- salt to taste
Other Ingredients:
- 7 tsp oil, for roasting 7 dosa
- One onion, finely chopped
- 1 piece ginger, finely chopped
- 1 green chilli, finely chopped
Directions
- In a large mixing bowl soak moong dal and chana dal for atleast 4 – 8 hours.
- Then drain off the water and blend to smooth batter and add water if required.
- Add rice flour to get the extra crispiness.
- Then add salt to taste.
- Mix the batter well and add water if required.
- Spread it in a circular motion thin circle.
- Also spread little finely chopped onions, ginger chili jeera and oil over the pessarattu.
- Press gently, so that the onions stick to dosa.
- If dosa is not cooked from top, flip and cook both sides of dosa.
- Finally, serve pessarattu with coconut chutney.
- Advertisement -
