vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Pesarattu

PESARATTU
TALALELI KOLAMBI SAUTEED PRAWNS IN MAHARASHTRIAN STYLE

Talaleli Kolambi Sauteed Prawns In Maharashtrian Style

This is a delicious dry spicy dish from the Maharashtrian cuisine, prawns sautéed in a sp...

ASH GOURD DOSA

Ash Gourd Dosa

Ash gourd dosa is a tiffin recipe. The Ash Gourd is also called white gourd or winter mel...

CRISPY CHEESE BALLS

Crispy Cheese Balls

This Greek fried cheese ball recipe is really simple to prepare, in order to achieve tha...

SORREL LEAVES CHANA DAL

Sorrel Leaves Chana Dal

Sorrel leaves chana dal is dal mixed curry recipe as gongura green leafy vegetable is use...

CAPSICUM CHUTNEY

Capsicum Chutney

Capsicum chutney is a very simple and nice variation to regular chutney varieties. Slow s...

DAL SOUP

Dal Soup

Dal soup is a wholesome and healthy soup and is very simple to prepare. You can use any d...

Pesarattu Recipe, How To Make Pesarattu Recipe

Pesarattu actually means an attu (dosa) made from pesara pappu (full moong dal or green moong dal or green gram). It is a lentil based pancake served as a best breakfast dish with coconut chutney.

About Recipe

How to make PESARATTU

(103 ratings)
0 reviews so far
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
PESARATTU
Author : Vahchef
Main Ingredient : Green Gram Whole
Servings : 4 persons
Published date : November 16, 2016


Ingredients used in PESARATTU
• Cumin seeds - 2 teaspoons.
• Sliced ginger pieces (1 inch long) - 5 pieces.
• Green chilies - 4 number.
• Onions - 2 number.
• Rice - 1 cup.
• Whole moong (green gram) - 250 cup.
• Salt - to taste.
• Sun flower oil - 1 cup.
Method:
  • Soak green gram ,rice and jeera overnight in water. Drain the water and grind them with all the above ingrediends into a fine paste.
  • Heat the tawa and spread 1-2 tablespoons of the ladleful of batter (spread evenly like as dosa).
  • Then roast on one side by sprinkling 1 teaspoon of oil.
  • To add topping, garnish with some finely chopped onions on it (optional) and roast again till it gets to light brown in color on one side (or both).

Serve hot with Rava Upma (optional).






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter