Whole Green Gram Dosa / Pesarattu

Whole Green Gram Dosa  /  Pesarattu

Yield : 10 Dosas.

Whole Green Gram /  Pachchai Payaru :  1 cup

Raw Rice :  ¼ cup

Chopped Coriander leaves : ½ cup

Ginger :  ¼ inch

Green chilly :  5

Salt : 1 tsp

Onion : 2 big  (thinly sliced )

Cumin seeds : ½ tsp

Ghee : 1tbsp for tempering.

Oil for frying.

        Soak Dal and Rice together overnight. 

Grind Dal + Rice + Coriander leaves + Ginger + Green chilly to a smooth batter using ice water in mixie. Add Salt .  Mix nicely.

In Ghee, temper cumin seeds and fry thinly sliced onions lightly.  

Batter should be in Dosa batter consistency.

In Hot Non-Stick Dosa tawa, pour 2 small ladle of dosa batter and spread into thin circle .   Turn the flame into medium.  Sprinkle some onion mixture on top of dosa spread and press them gently to stick in the batter. 

 
Allow it to cook till the bottom of dosa turns into light brown  in colour.

 

Now Pour 1/2 tsp of oil around border of dosa .Cook Dosa till it becomes nice brown in colour.    Fold Dosa into half and serve immediately. No need to cook on the other side.

Your Pesarattu is ready to serve.

You can also cook like the regular dosa by mixing onion mixture with batter .  

 

 Serve hot Pesarattu with Puli Inji and a cup of Fresh Curd.



Variation:   Keep 2 tbsp. of Hot Rawa Upma inbetween dosa fold before serving,  to serve it as MLA Pesarattu.