Pesarattu (Green Gram Dosa)


  • 2 cups green gram dal
  • 1/2 cup uncooked rice
  • 5 green chillies, chopped
  • Salt to taste
  • 1/4 tsp asafoetida powder
  • 1 large onion, chopped fine
  • 2 tbsp grated fresh coconut (optional)
  • 1 potato, boiled and mashed (optional)
  • A bunch of coriander leaves, chopped fine
  • Oil for shallow frying

Method –

  1. Soak the green gram dal and rice in water for 45 minutes and grind coarsely along with the green chillies.
  2. Add salt, asafoetida powder, chopped onion, grated coconut, mashed potato and coriander leaves to the batter and mix well to make a batter of thick dropping consistency.
  3. Heat the tawa. Sprinkle with a few drops of water. If it sizzles, the tawa is ready for use.
  4. Smear a little oil on the tawa. When the oil smokes, lower the heat.
  5. Pour a ladle of the batter and spread, as thin as possible.
  6. Make a hole in the centre.
  7. Pour a tsp of oil in the centre and around the edges of the batter. Cook till golden brown at the base.
  8. Flip over carefully and fry till golden and crisp.
  9. Serve hot with coconut chutney.

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