Citadel - - FOOD -


(1 cup = 250 ml)

For the Pesarattu bat­ter:

G Green Moong Beans - 2 cups G Green Chilly (chopped) - 1 no. G Gin­ger (chopped) - ½ inch G Asafoetida (op­tional) - 1 pinch G Co­rian­der Leaves (op­tional) (chopped) - ¼ cup G Rice Flour - 3- 4 tbsp

Top­pings and Other In­gre­di­ents:

G Onion (finely chopped) - 1 medium sized G Green Chilly (op­tional) (finely chopped) - 1 no. G Co­rian­der Leaves (chopped) G Oil or Ghee G Salt to taste


Pick and rinse the moong beans, then soak the moong beans overnight in enough wa­ter. Drain and add the moong beans along with gin­ger, green chill­ies, asafoetida, co­rian­der leaves and salt in a grinder jar. Add some wa­ter and grind into a smooth bat­ter. Re­move the bat­ter in a bowl or pan; stir in the rice flour and mix well. The con­sis­tency should be sim­i­lar to a dosa bat­ter. Pour the dosa bat­ter with a la­dle on a grid­dle and use the same spoon for spread­ing the moong dal dosa bat­ter into a round shape. Pour some oil on the sides and in the cen­tre of the dosa. Sprin­kle the finely chopped onion, green chill­ies and co­rian­der leaves. Press these with the spat­ula, so that they get stuck to the bat­ter. Flip and cook both sides a cou­ple of times till crisp and browned. Serve the Moong Dal Dosa or Pesarattu hot with Upma and co­conut chut­ney.

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