August 24, 2008
Pesaratt (Moong Dal Dosa)
One of the advantages of having parents and in-laws at home is that my weekend brunch repertoire has expanded. No more omelette and pancakes! Now, it's rava idli, pohe, vermicelli upma, rava upma etc. And today I tried pesaratt. I had soaked whole moong dal for sprouting thinking it'll make a good addition to salads. But when my mother-in-law suggested pesaratt, it sounded delicious and I readily agreed.
Pesarattu is a popular breakfast or tiffin item in Andhra and Tamil Nadu where it's made with split moong dal. Making it with sprouted moong dal makes it doubly delicious and healthy.
1 1/2 cup Moong Dal (sprouted)
2 tbspoon rice (soaked for 2-4 hours)
1 green chilli
1 red chilli
1/2 tspoon cumin seeds
salt to taste
4-5 tbspoon oil
Soak whole moong dal for about a couple of days and they'll sprout.
Then grind the sprouted dal along with rice, green chillies, red chillies, ginger, cumin seeds and salt to a medium consistency. Remove the batter, add about a teaspoon of curry leaves and mix the batter thoroughly.
Heat a thick-bottomed pan. Pour one ladle full of batter in the pan and spread it around in a circular fashion. Then add a few drops of oil around the edges of pesaratt. The advantage of making pesaratt on a non-stick pan makes the oil requirement minimal.
Wait for few minutes till the bottom gets golden-brown, then flip it and cook the other side now for about 30sec to a min.
Serve it warm with chutney. We enjoyed ours with onion chutney. This is going to Susan at The Well-Seasoned Cook who's hosting Legume Love Affair: Second Helping. Thanks for hosting!