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-- Happy Momma
Ammas.com

Snacks : Pesara Attu


Number of servings: 5


A dosa made with whole moong dal, it is one of the hot favorites of Andhra Pradesh, India. This dish goes well with coconut chutney. But most people prefer to eat it with upma. Whether you eat it just plain or with some other dish, it makes a great spicy treat at any time.  

List of ingredients:
QtyMeasureIngredientWt.(gms)
2 cups whole moong dal (pesalu)  
5 - 6 green chillies  
2 spoons geera  
2 spoons ginger  
½ cup onions finely chopped  
salt to taste  

Cooking procedure
Soak the moong in warm water for about 2 – 3 hours. Wet grind with chilies, ginger and salt. Add the jeera and some water if needed to form a slightly liquidy batter. Heat the tawa, and pour a ladel full of batter on the tawa and spread in a circular motion. Sprinkle some chopped onions on the pesara attu. Pour about 1 or 2 spoons of oil or butter to help it cook. Once it is cooked on one side, turn and let it cook on the other side. Repeat for all pesarattus. Serve hot with plain ghee rice or hot upma, or any chutney of your choice.
Storage tips:
The batter can be refrigerated for a week.

Other recipes that go well with this one: Rice : Coconut Rice
Chutney : Pudina
Chutney : Pudina Pachadi
Side Dish : Aloo 65
Drinks : Ginger Tea
Chutney : Red Onion Chutney
Chutney : Mint and Cucumber
Chutney : Onion and Mint
Side Dish : Aloo Gobi


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