Pesarattu பச்சைபயறு தோசை

Pesarattu  ( பச்சைபயறு தோசை)

The Pesarattu eaten at a small Restaurant at Tirupathi, Andhrapradesh 22 years ago when we went for our son' head tonsuring, still lingers in my taste bud and  it is one of the best I have tasted. The 2 chutneys and the sambar served were lip smacking.

Since then I have been preparing this recipe and my family likes it. The sauted onion added is also a reason for this dish to be a favorite of many.

Ingredients

Whole green gram (or split one can be used) - 1cup

Raw rice - 1/5 cup

Green chillies - 2 or 3 

Ginger  - 1'' peeled &sliced.

Big onions - 4

Steps

Soak dal and rice together for minimum 3hrs or can be soaked overnight. The whole green gram needs more soaking time. Grind together with green chillies and ginger into a fine paste. Add salt and let it stand for an hour. If the batter is thick, add water and bring it to required consistency so as to spread nicely on the tava for a crisp dosai.

Normally for onion dosai or onion uthappam, chopped onion is added directly to the dosai and cook. In this recipe, the onion is sauteed.

Heat a tbsp of oil in a pan, add mustard seeds and asafoetida followed by curry leaves and onion. Saute for a few min until onion is half cooked and not too soft. If you can take the spice, you can add chopped green chillies together with onions.

Heat the tava and spread the batter. Add the onions and cover the whole dosai. (You may have to add ample amount of onion on each dosai for the right taste.)

Cover the dosai for a minute for the batter on the upper side to cook. Remove the cover, allow to cook crisp on the underside. Do not turn the dosai. Once done,  fold and serve with coriander chutney, coconut chutney and sambar. The side dish is individual' choice.