Wednesday, 8 February 2012

Spicy Pesarattu

Split Moong Dal 1 Cup
Whole Red Chiles 1 – 2
Cumin Seeds 1/4 tsp
Salt to taste
Oil as Required
Method of preparation:
Soak red chiles in water for around 5 -10 minutes.
Strain the red chiles and grind it into coarse paste with cumin seeds and salt.
Soak split moong in water for around 2 hours.
Strain the soaked moong dal, wash with fresh water and grind it into smooth paste with sufficient water.
Thin out the batter if required with water to make a pourable somewhat thin batter..
Season the moong dal dosa batter with sufficient salt.
Heat a flat pan on medium high heat, apply a tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of moong dal batter and spread it with back of the ladle into thin dosa.
Immediately take a tsp of red chile paste and spread it on the dosa with a spatula.
When bottom and edges of the moong dosa start to turn brown, carefully turn the dosa on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining moong dosa batter and make more pesarattu.
Serve spicy pesarattu with besan chutney.