PESARATTU (HESARUKALU DOSAE)

Pesarattu, made of  hesaru kaLu/whole green gram/moong, is a typical Andhra dish.  It is a very nutritious and tasty dish,  and easy to make too. It is quite filling and so is good as a breakfast, evening snack or  dinner. This does not require any other planning except that you need a few hours for the moong to get soaked.

To prepare this, you need:

Hesaru kaLu/whole moong                        1 cup
Rice flour                                                    1 table spoon
Green chilies                                               2
Ginger                                                         1" piece
Coconut grated                                           1/2 cup
Curry leaves                                                5-6
Salt                                                             1 teaspoon
Cumin seeds                                               1 teaspoon
Onion                                                          2 medium (one of them finely chopped)
Coriander leaves                                         2 tablespoons, finely chopped
Oil                                                               1/4 cup


Procedure:

Soak hesarukaLu for three to four hours.  Drain water. Grind it together with ginger, one onion, green chilies, coconut and salt to a coarse paste.   The consistency of the batter is a little thicker than the usual dosae batter. Now mix in chopped onions coriander leaves, rice flour and cumin.  Spread one scoopful on the tawa just as you spread for other dosaes. Make a few holes in the middle. Add a bit of oil into the holes and also around. Fry, reverse and add one more teaspoon of oil and roast the other side also. Adding oil into the holes makes the center part also get cooked well and makes the dish crispy too.

Take it out from the tawa. Serve with any chatni, pickle or chatnipuDi.  If it is hot and spicy, you don't need any other side dish with this.

With this amount of hesarukaLu, you can make 5 or 6 dosaes.