Pesarattu/Moong Dal Dosa

Pesarattu is  a typical Andhra dish..Basically it is made with moong dal n rice soaked over night. This dosa doesn't need fermenting of batter. Although there are many versions for making moon dal dosa, popular one is Pesarattu topped with onions, coriander leaves, finely chopped green chili n peanuts served along with Upma n Ginger Chutney..This type of dosa has popular name called MLA Pesarattu. I don't know exactly, why they gave this name. But it tells the importance of Pesarattu in Andhra region..place..
When i was in undergrad, while CBN is C.M. of AP,there was a project to project Pesarattu as a Andhra's identity in culinary filed..

"If Tamil Nadu can bring imageries of soft white idlis to the mind, Kerala fluffy `idiappams' and Karnataka sweet n' sour `bisi bele bath', we thought why not Andhra Pradesh have its own distinct culinary identity," says Mr. Rao. After all, "pesarattu is the Andhra contribution to the varied and stimulating Indian cuisine."

Ingredients:

Moong dal: 3 cups

Rice: 1/2 cup

Ginger: 2 inch piece

Green Chili: 5-6, If green chili is spicy one lower the number..

Salt: To taste

Cilantro: 1/2 cup chopped

Dry Roasted Peanuts: 1/4 cup,, broken pieces

Green Chili: 2, finely chopped

Preparation:

1) Wash and Soak moong dal n rice in plenty of water overnight.

2) In morning, grind it to a smooth batter by adding ginger n green chili's along with little water. Batter should be medium thick. Don't make it watery.. Keep it aside.

3) Now heat a griddle at 400 degrees F. to check whether griddle is hot or not-- sprinkle some water. if it sizzles into bubbles then tawa is ready.

4) Now pour 1 ladle of batter onto hot griddle. In a circular motion, spread the batter, making into a thin circle. The thinner-the better for dosa

5) Sprinkle some oil around 1 tsp starting from edges to center. When the edges are getting brown, with flat spatula reverse it n cook the other side( this will be back of the dosa). Frying dosa takes appx 2 mins on both sides

6)Now again reverse it top n sprinkle cilantro, peanuts n green chili. 

7) Now spread 1 scoop of Upma, on one half of dosa. By using flat spatula, cover the Upma with  the other half. Press it gently n remove on to a plate.

8) Repeat the same procedure for remaining batter.

Serve Hot MLA Pesarattu with Ginger Chutney.

Tips:

* Use cast iron or non stick Griddle

* If making Upma, make it r8 before you start making dosa's. Add 1/2 -1 cup more water than usual. add 1tsp of gee to the Upma n mix well. For 1 cup semolina use 3-4 cups of water. 

This is going to be a part of Cooking Basics Event of Mahima's Kitchen, Jihva- Break fast  guest hosted by Veggie platter of suma started by Indira of Mahanandi, MLLA 21 of Mirch Masala started by well Seasoned Cook,  Kids Delight- Whole some Break fast event by srivalli of spice your lifeand Vegetable Marathon- Beans event  hosted by me..