PESARATTU

Moong dal  is very good for health and  we can prepare dosa  with this and which is very popular in Andhra it  is a combination with upma and allam pachhadi / ginger chutnee and fried onions 

Ingredients = 

• moong dal chilka - 1 glass 
• green chillies - 8
• salt as per taste
• ginger - 1/2 inch
• cilantro springs - 1/2 cup
• onion - 1 big 
• oil  as required 
• cumin seeds - 1/2 tsp 
• onion - 3 medium 

Method of preparation = 

Soak  moong dal  for about  4 - 5  hours  

Wash  several times till the water is clear [ it is easy to wash dal when it is soaked  so that the peel goes easily when we wash with our hands ]

Drain water and keep aside 

In a blender first take green chillies , cilantro springs , salt, ginger and make into a paste and now add onion big one which we have cut into big rounds and coarsely grind every thing add take into a plate aside 

Blend dal into a paste and add gounded chiili paste and blend for a second so that onion won't be paste but it will mix to the batter .

Transfer the batter into a mixing bowl add cumin seeds , curry leaves 

The batter should be some what like thin dosa batter .

Leave aside for couple of mints .

Heat a kadai add two tsp of oil and add finely chopped onion and fry for  9  mints and remove from heat .

Heat a flat pan on medium - high heat.

Pour a ladle full of moong dal dosa batter and spread with back of the ladle in circular motion into thin dosa .

Pour few drops of oil around the dosa and fry it till golden brown color it turns into color very fast than normal dosa.

Turn the dosa on other side and cook for  sec to crisp up to a little .

Carefully remove dosa to a plate and serve the moong dal dosa or pesarattu with lightly fried onions as side dish.

Repeat the same with the left over batter .

If we are doing this tiffin in the morning and if the batter is left  refrigirate it and use for night but not the next day it won't taste .

PS:Please leave a comment once you are done.
      Thank You!