Cooking web notes

Pesarattu is quite an essential breakfast dish in Andhra Pradesh..Whole green moongdal are grounded as fine paste with enough water and spices and this greenish dal batter is used to make out dosa..Usually pesarattu is served with Sooji upma and this combination is called either as MLA pesarattu or Pesarattu Upma..This healthy, nutritious dosa is served with ginger chutney or with dalia chutney, to give a twist i used a cup of rolled oats soaked for half an hour, also i have completely skipped the rice in this dosa and grounded as paste along with already soaked green grams..This addition of oats didnt changed the taste of this green dosa but increased the health content of this dish and everyone at home enjoyed this healthy pesarattu with coconut chutney...My lil ones enjoyed having this protein packed oats pesarattu for their dinner without any hesitation..Am sending this pesarattu to Srivalli's Kid's Delight-Wholesome Breakfast...


2cups Whole green gram (soaked overnite or 6hours)
1cup Rolled oats (soaked in water for half an hour)
2nos Green chillies
1no Ginger (small piece)
2tbsp Coriander leaves (chopped)
1/2tsp Cumin seeds
Salt
1no Onion (chopped)

Mince the ginger and chop the green chillies..Grind the soaked whole green grams along with soaked oats, chopped green chillies, minced ginger, chopped coriander leaves and cumin seeds as smooth paste with enough salt..

Heat a tawa, pour a ladle full of batter, and  turn the batter as dosa, springle the chopped onion chunks over the batter, cook on both sides until the pesarattu turns brown..Serve with ginger chutney or dalia chutney...