Scribd Logo
Upload

Welcome to Scribd!

  • 127 views

    Ds Pesarattu

    Uploaded by

    Aswita
    Pesarattu is a South Indian recipe made from soaked moong dal and raw rice that is ground together with green chilies, cumin seeds, and ginger. The batter is cooked in a griddle like a dosa and topped with chopped onions. It is cooked for 3-5 minutes total and served with coconut chutney. Variations include omitting cumin and ginger or topping with coconut instead of onions.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content

    You might also like

    Ds Pesarattu

    Uploaded by

    Aswita
    127 views1 page
    Pesarattu is a South Indian recipe made from soaked moong dal and raw rice that is ground together with green chilies, cumin seeds, and ginger. The batter is cooked in a griddle like a dosa and topped with chopped onions. It is cooked for 3-5 minutes total and served with coconut chutney. Variations include omitting cumin and ginger or topping with coconut instead of onions.

    Original Description:

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    Pesarattu is a South Indian recipe made from soaked moong dal and raw rice that is ground together with green chilies, cumin seeds, and ginger. The batter is cooked in a griddle like a dosa and topped with chopped onions. It is cooked for 3-5 minutes total and served with coconut chutney. Variations include omitting cumin and ginger or topping with coconut instead of onions.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    127 views1 page

    Ds Pesarattu

    Uploaded by

    Aswita
    Pesarattu is a South Indian recipe made from soaked moong dal and raw rice that is ground together with green chilies, cumin seeds, and ginger. The batter is cooked in a griddle like a dosa and topped with chopped onions. It is cooked for 3-5 minutes total and served with coconut chutney. Variations include omitting cumin and ginger or topping with coconut instead of onions.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Dr.

    Chef Damu

    Pesarattu
    INGREDIENTS Moong Dal Raw Rice Onion Ginger Cumin eeds Pepper powder Green Chilies alt Coriander leaves Oil 2 Cups 1/4 Cup 4 nos 1 piece 1 tbs 1 tsp 4 Nos to taste 2 springs

    METHOD: oak Moong Dal and raw rice over night. Coarse grind the following: Moong Dal, Raw rice, green chilies, cumin seeds and ginger and keep it for 2 to 3 hours. Chop Onion and keep it aside. Heat a griddle and grease it by oil. Then pour ladle full of Pesarattu batter over the griddle. pread the batter like a dosa (Round shape thin or thick). Put chopped onions over it and cook for 3 minutes (medium ame). prinkle oil over the edges. Flip it and cook for 2 to 3 minutes. erve with coconut chutney. Note: Pesarattu can also be prepared without cumin seeds and ginger. Tip: You can put coconut scrap instead of Onions.

    You might also like