Pesarattu Dosai or Green gram Dosai is a popular breakfast recipe of Andhra pradesh.A spicy dosai that goes well with only spicy chutney.Today I have made it more spicy by stuffing with some sauteed onions mixed with red chilly powder.Some use raw onions and coriander leaves instead of sauteed onions.Also they are served with upma and ginger chutney which I have not tried yet. Pesarttu Dosai is a highly nutritious dosai and very filling too.An instant dosai that can be made in a jiffy even for a group and you dont have to ferment the batter too.

SOAKING TIME : 5 HOURS OR OVERNIGHT

PREPARATION TIME : 10 MINS

MAKING TIME : 2-3 MINS PER DOSAI

YIELDS : 4-5 INGREDIENTS

TO SOAK AND GRIND

1/2 cup green gram

1 tbsp raw rice

TO GRIND

1 tbsp coriander leaves chopped ( optional )

1 tsp cumin seeds

An inch of ginger

A generous pinch of hing

Salt to taste

Water as required

Oil as required

FOR STUFFING FOR ONE DOSAI

1 onion chopped

1/4 red chilli powder

METHOD

Soak the green gram overnight or atleast for 4-5 hours in water.Drain the water and keep it aside.Take all the other ingredients except oil.

Grind them to a fine paste.

Heat a dosa tawa,pour a laddle of green gram batter (pesarattu batter) and spread evenly in a circular motion.Drizzle little oil and cook both sides well.

Heat another pan and saute the chopped onion for a minute with few drops of oil and switch off the flame.Add 1/4 tsp of red chilly powder and mix well.

Now spread this onion mixture over the dosai evenly.

Serve the Pesarattu Dosai immediately with spicy chutney or Idly podi.

TAKE CARE TIPS

If you dont have that much time to soak the dhal or you forgot to soak them overnight then soak them in hot water and place them in a casserole or a flask for an hour.