Pesarattu is a quintessential breakfast of people in Andhra Pradesh. Here, red chiles are ground into paste to layer the pesarattu which makes the moong dal dosa spicy. Serve the dosa with upma or with besan chutney.
Makes: around 10 Spicy Pesarattu.
- Split Moong Dal 1 Cup
- Whole Red Chiles 1 – 2
- Cumin Seeds 1/4 tsp
- Salt to taste
- Oil as Required
Method of preparation:
- Soak red chiles in water for around 5 -10 minutes.
- Strain the red chiles and grind it into coarse paste with cumin seeds and salt.
- Soak split moong in water for around 2 hours.
- Strain the soaked moong dal, wash with fresh water and grind it into smooth paste with sufficient water.
- Thin out the batter if required with water to make a pourable somewhat thin batter..
- Season the moong dal dosa batter with sufficient salt.
- Heat a flat pan on medium high heat, apply a tsp of oil with back of a spoon.
- When pan gets hot, pour a ladle full of moong dal batter and spread it with back of the ladle into thin dosa.
- Immediately take a tsp of red chile paste and spread it on the dosa with a spatula.
- When bottom and edges of the moong dosa start to turn brown, carefully turn the dosa on other side.
- Reduce the heat a bit and cook on this side for a minute before removing from heat.
- Repeat the same with remaining moong dosa batter and make more pesarattu.
- Serve spicy pesarattu with besan chutney.
Notes: Make sure not to over fry the dosa.
Suggestions: If the pesarattu doesn’t come out crisp, make sure to pan is hot all the time. Try to spread the batter on the pan as fast and as thin as possible. If the dosa doesn’t come out, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick.
Variations: Some pesarattu recipes use whole moong which is soaked and then ground into paste. This yields soft dosa rather than crisp dosa. Some grind the green chiles and ginger along with soaked moong dal.