Hesaru kaalu dosa ( pesarattu)

Ingredients 

Hesaru kaalu ( green gram//sabut moong //whole moong)—1 cup

Rice—2 tablespoon

Jeera seeds( jeerige//cumin seeds)—1 tablespoon 

Green Chilles (hasiru menasina kayi)—3 

Ginger (shunti //adarak)—small piece

Salt to taste

Asafoetida (hing//ingu)—1 teaspoon 

Water—

Oil- 

Toppings for dosa

Finely chopped onions —2

Carrot grated—2 

Green chillies—2 finely chopped 

Coriander leaves (kothambari soppu)—finely chopped—2 tablespoon 

Little salt .

 

Mix everything and keep it ready.

Method 

Wash the hesaru kaalu and rice in water and soak in water for about 4 to 5 hours.
Drain the water and rinse again.

Now transfer the drained hesaru kaalu and rice to a mixer grinder jar.
Add green chilli,ginger,jeerige,hing,salt and grind them to a smooth batter adding sufficient water.
This dosa batter must be thick yet must be of pouring consistency.
Do not make the batter very thin (runny).

Now to make pesarattu

Heat a nonstick or iron tava on medium flame.

Grease it a little.

Sprinkle little water,when water stops sizzling and evaporates,pour a laddle full of batter and spread it to a thin layer in circular motion.

Smear little oil and cook on medium flame covering with a lid.

Once done sprinkle some topping on dosa and gently press using spatula.

Remove the dosa from ends 

Fold to the shape of your choice 

 

Serve pesarattu with chutney.

Normally pesarattu is served with ginger chutney and Upma.