Pesarattu

1. Contributor: N
pesarlu+rice soak cheyali mundu roju... 1hr saripotundi antaru kani neneppudu mundu roju oka 3,4 hrs soak chesina tarvata grind chesi fridge lo pettestanu...morning bf ki ready ga cheyochu ani...
pesaratu vese mundu salt kalapali...
pan pina dosa la posi, pininchi onions, green chillies chop chesinavi veyali.........

onion cut chesi pan vedi ayyaka onion to pan pina ruddithe dosa/pesarattu stick avvadu... dosa vesetappudu low flame lo petti, veyagane medium/high flame lo pettali...

2. Contributor: sarita
hi u have to soak moong dal in water for 2 to 3hrs...then i add chopped onions and green chilli and ginger,jeera for grinding..make a pasty batter it should not like watery..if it is watery it will stick to the pan..u add oil more while preparing dosa..it will come out tasty without sticking..if u prepare pesarattu the next day..it will come very tasty,if u keep batter in fridge before day..

3. Contributor: swapnaRams
To prepare batter for pesarattu we need to take 2 cups of moong dal(Unsplit) which one is in green and 1/2 cup or little more than that Rice which we use for normal dosa or IDLI else you can use normal rice .....

mix both ingredients and soak them for hrs...

then grind it like thick batter which can be spreaded with the spatula.....

Heat the tawa and pour the batter and spread it like dosa...put oil around the dosa....wait for 2 mins then medium the flame wait for 2 more mins then you can turn your dosa another side if you want...optional....

you can use chopped onions , garlic, green chilli and coriander on the top of the dosa...