DISH NAME : PESSARATTU (GREEN GRAM DOSA)

Preparation Time : soaking +20 minutes

Cooking Time : 30 minutes

Description

This is a non fermented dosa which is high in protein. This dosa is famous in Andhra Pradesh, India.
When served with upma (semolina porridge), it's called MLA pessarattu as this combination was served in the MLA canteen (Member of legislative assembly ) in Hyderabad, Andhra Pradesh.

Note

1) Do not let batter ferment. Immediately after grinding, start making dosas.
2) Don't pour batter when the pan is extremely hot. Batter will start sticking and will not be spreadable.

Method

1) Soak green gram and rice in water for atleast 4 hours. You can soak it overnight if making early in the morning.
2) Drain and grind this with 1/2 cup water,chilly, turmeric, asafoetida & ginger. The batter can be slightly coarse.
3) To this batter add salt & cumin seeds.
4) Adjust batter consistency by adding water if necessary. Batter should be of flowing consistency.
5) Heat an iron or non stick dosa pan . If using iron pan, rub with little oil.
6) Take a ladleful of batter (adjust size of ladle depending on the size of your pan), pour and spread into a thin dosa (crepe).
7) Sprinkle about 1 tbsp of onion on the dosa and press lightly with the spatula. Add about 1/2 tbsp ghee/ oil. Let dosa cook till lightly brown and crisp on edges. Then remove carefully.
8) Before you pour the next set of batter, cool the pan lightly by sprinkling water . When pouring batter, pan should be hot, but not very hot. If very hot it will be difficult to spread the batter.

Serving Suggestions

Usually served with ginger chutney (allam pachadi). Can also be served with coconut or any other chutney.