Method
- Soak green gram overnight (atleast 8-10 hrs).
- Wash and grind them along with onion, ginger, salt and green chillies into smooth batter.( not too thick/thin.
- Make garnishing mixture of finely chopped onions, chillies and coriander leaves.
- Keep the non stick pan on medium heat and grease it with little oil.
- Pour a ladle of batter on it and spread it into a thin round layer like a pan cake.
- Sprinkle small quantity of garnishing mixture on the Pesarattu. Drizzle little oil around the edges of Pesarattu and cook with a closed lid for few seconds.
- Remove the lid and cook until the edges become brown.
- Remove from the pan, and your Pesarattu is ready for eating.
- Sprinkle a little water on the pan and use the same proceedure for making your next Pesarattu.
Tips
- You can use upma as stufffing. Also serve with coconut/ginger chutney.
- Do not ferment the batter. If your not making dosas immediately refrigerate the batter.
- If you feel the dosas are too soft you can add 3 tsp of rice flour to the batter.
I welcome your valuable suggestions/comments on this Recipe.