What you need Serves 4
Moong dal with the skin (I used split variety with the skin this time) - 1 cup
Raw rice - 1/4 cup
Par boiled rice or Idli rice - 2/3 cup
curry leaves - 12 -15 leaves
Coriander leaves /cilantro - handful
You must pre soak moong and rice, ideally over night or 8 hours. Proportions to mix in whole green moong and rice varies from one person's version to another. But ideally it is better to have more of moong and less of rice.
and grind it just before your attu session. My amma's way is to grind the ingredients long with some red and green chillies, curry leaves and ginger.
These ingredients give the dish an extra punch.
Rice is just to bring in that crispiness to the attu. A good pesarattu is tava roasted with finely chopped onions, cilantro/coriander leaves and ginger.
Here is a nutritious pesarattu served with Mango-Coconut (Manga-thenga) chutney and Podalanga (Snake gourd) seeds chutney
Try out this dosai variety and let me know. :-)
- Pesarattu when served stuffed with yummy semolina upma- is called the famous MLA pesarattu
- People with diabetes and those who want to avoid rice can mix in soaked semolina, broken wheat or even steel cut oats. They all work well.
- Pesarattu is ideal for winters as idli and dosai batters need to be fermented and this becomes difficult when its chilly outside :-)
- Pesarattu batter should be used when fresh ground and not be allowed to ferment as it increases gas (moong is a legume remember!). Refrigerate the batter for later use...Take care not to use any batter beyond three days from when it is ground.