Spicy Pesarattu (Spicy Moong Dal Dosa)

Pesarattu is very famous in Andhra. It is nothing but a different kind of dosa made with yellow lentils (Moong Dal, Pesara Pappu). I have added spiciness to the original pesarattu with green chilies, ginger and onion. It gave the pesarattu a good spicy taste and smelled great too. If that much spiciness is not desired, all the spicy things can be avoided while grinding and just the dal, cumin seeds, rice flour and salt can be added to make it non-spicy.

Ingredients: 3 cups Yellow Lentils (Moong Dal, పెసరపప్పు) 10 small Green Chilies 1 tsp Cumin Seeds A small piece of Ginger Some Cilantro Leaves (కొత్తిమీర) 1 medium Onion 2 tsp Rice Flour Salt as required Water to grind Oil Preparation: Soak the moong dal for 2 hours and grind it into a smooth paste along with the green chilies, cumin seeds, ginger, cilantro leaves, onion and salt.  Add the rice flour during half way of the grinding. Make it into medium consistency batter by adding some water. Heat a non-stick pan. When it is hot, pour a ladleful of the batter and spread evenly into a round shape. Sprinkle some oil around the pesarattu and cover.  After some time, remove the cover and flip the pesarattu over. Again cover and leave it for some time.  When the pesarttu appears to be cooked, remove it from the pan and transfer to a serving plate. Repeat the same process with remaining batter.  This pesarattu can be eaten just like that as it already spicy or can be eaten with any chutney, if more spiciness is needed. Serve hot. We usually eat this Pesarattu along with Upma.

This Moong Dal Pesarattu goes to Dosa Mela being hosted by Srivalli of Cooking 4 All Seasons.