Onion Pesarattu (MoongDal Dosa)

Pesarattu with Coconut Chutney

Whenever we used to visit a udipi restaurant, the first thing that I would order was DOSA. I always used to spend atleast 10 mins on the menu reading all types of dosas available. As far as I can remember only Dosa has such huge variety of variations - Plain Dosa, Onion Dosa, Masala Dosa, Paper Dosa, Rava Dosa, Set Dosa, MLA Dosa and what not :)

One variety which I like in Dosa apart from the above mentioned is Pesarattu. I always used to wonder why is this not mentioned under Dosa category in restaurant menu.

I have been reading all the blogs from past 3 months, and it has been raining Dosas in Blogosphere since the day Srivalli announced the Dosa Mela. I felt very bad missing all the fun becoz of Morning Sickness, but I am glad that I am able to make it before the deadline :)

Onion Pesarattu:
Ingredients:
MoonDal(Whole or Split): 1 1/2 cups
Salt: to taste
Water: as needed, while grinding
For Topping:
Onion: 1, finely chopped
Green Chillies: 5, finely chopped
Ginger: 2 inch piece, finely chopped

Soaked MoongDal and Dosa Batter

How I did it:

1. Soak MoongDal overnight in sufficient water.
2. Grind it to Dosa consistency the following morning, using water as required.
3. Mix salt.
4. There is no need to ferment the Pesarattu Batter as we do it for regular Dosa.
5. Take a Dosa tava and when hot put a ladle full of batter and spread it.



In Process!



6. Mix all the ingredient mentioned under topping, and put a spoonful on the dosa.
7. Put oil on the sides and on the dosa.
8. Let it fry till crisp. There is no need to turn over.
9. Serve Hot with Coconut Chutney.

Yummy!!

And The Verdict:
A very wholesome, nutritious and delicious breakfast... Just Yummyyy!!!

Food Event:
This is my entry for the Dosa Mela event being hosted by dear SriValli of Cooking For All Seasons.