Saturday, September 19, 2015

Pesarattu/ Cherupayar dosa /Moong dosa

Hope you all are doing good. It has been a while  since I disapperaed isn’t it ? More than 2 months to be precise. My past two months have been really the best two months ever. I was holidaying in  Dubai and India for almost 6 weeks. It was an amazing one this year, catching up with friends and family, fun outings, Onam festival, get togethers … Infact after this years holiday we haven’t  recovered yet. The longer you go probably longer it takes to get back to routine, but gradually things are getting back to normal.

Coming to todays recipe, Its Pesarattu, it was something new to me until  I got to taste it from my friend  next door who is from Andhra. This recipe is from her and we all love this protein packed dosa at home. I pair it up coconut chutney and onion chutney and it works as a  treat for  us usually  on  weekends.

Whole green Moong/ cherupayar – 1 cup
Rice – ½ cup
Ginger -  2 inch piece
Green chillies – 2-3
For topping
Onion – 1
Coriander leaves – finely chopped few

Soak Moong and rice overnight.
Grind it with green chillies and ginger to a smooth batter.
Batter shouldn’t be too loose.
In a griddle or pan pour the batter and spread it as thinly as possible.
Sprinkle some finely chopped onions and coriander leaves on top.
Cook for a minute or so and flip it over and cook the other side.
Serve hot with peanut chutney, onion chutney or coconut chutney.