Andhra Pesarattu
Whole green gram and rice crepes with ginger, green chilies and onions
Ingredients
- 1 cup whole green gram / green moong dal
- ¼ cup raw rice
- 2-3 green chillies
- 1 inch ginger
- 3-4 sprigs coriander
- ¼ tsp asafoetida / hing
- 1 medium onion finely chopped
- Salt to taste
- Oil to drizzle
Instructions
- Wash the moong dal and rice together and soak overnight.
- Drain the water and grind along with green chillies, ginger, coriander leaves, asafoetida and salt adding little water to a slightly coarse batter.
- Mix in the chopped onions, coriander leaves and adjust the salt. Add water if the batter is too thick. The batter should be little thicker than dosa batter.
- Heat a dosa tawa and take a laddle full of batter. Spread into a dosa and drizzle some oil. Cook till both sides are cooked and browned.
Notes
- You can mix in some rice flour into the batter, instead of the raw rice.
- Adding 1 or 2 cloves of garlic enhances the taste of the dosa.
- If you prefer a thinner and crispier dosa, spread the batter thinly.