Sunday, January 17, 2010


- 1 cup Whole Green moong dhal soaked for 4-6 hours
- 2 tbsp rice flour (Add more if the batter is too thin)
- 2 green chillies
- 1 inch grated ginger
- 2 Red chillies
- Salt to taste

1. Grind all the ingredients together to form a smooth batter.
2. In a non stick pan pour a ladle of the batter and spread it to a thin layer. Spray some oil. Once it is brown turn it over and cook it on the other side. The pesarattu should slide to a plate. Clean your pan with a napkin between every dosa.

Serve it hot with any chutney or tomato thokku


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