Pesarattu

                                                           Pesarattu

      A staple breakfast of Andhra Pradesh, it is somewhat similar to adai, but involves only 3 ingredients for making batter. This dish is served along with upma and is called as MLA pesarattu. Like masala dosa, upma is smeared over the pesarattu and served along with spicy onion or tomato chutney or thokkku.

Cuisine: South Indian
Preparation Time: 10 minutes                                                              Ratio
Soaking Time: Overnight                                             Moong dhal : Raw rice : Boiled rice
Cooking Time: 10 minutes                                                             1 : 1/2 : 1/2

Ingredients:
Green Moong dhal: 1 cup
Raw rice: 1/2 cup
Boiled rice/ Idli rice: 1/2 cup
Green chillies: 4 nos
Ginger: 1 1/2 inch piece
Asofotedia: 1/2 teaspoon
Onion: 1 no
Salt as needed
Oil as needed

Method:
1. Put the dhal and rice in a wide bowl and pour water till it immerses. Let it soak overnight.
2. Add the soaked dhal and rice, green chillies, ginger and sliced onions in a mixie jar and grind it to a fine paste.
3. Take the batter in a bowl, add salt and asofotedia and mix well.
4. The batter should be thick, like idli batter.
5. Place a tawa on the stove over medium flame.
6. When it is hot, pour a ladle full of batter and in circular motion, make dosa of medium thickness or as thin as possible, drizzle some oil over it.
7. When it is cooked, flip to the otherside and cook for 2 minutes.
8. Take it out and serve hot with tomato thokku or ginger thokku.

 Note:
1. Use the batter immediately after grinding, you need not ferment the batter.