Pesarattu of the coarse kind

You have seen thin pesarattu like a regular dosa but you haven’t seen this type of a coarse ground pesarattu. Have you ? 

This is an Andhra / Telangana secret from the homes. Shared with me by Chandhana. I had Telugu neighbours so assumed I knew a bit about their cuisine. This is such a gem. Absolutely underrated. 

So this isn’t a recipe but more of a technique to achieve a wonderful texture. 

Here is what you do…

1. Soak moong dal with green skin as much as required  for about an hour.

2. Coarse grind soaked dal using pulse mode on the mixer. Along with green chili, a small piece of ginger and cumin 1/2 teaspoon for a cup of dal. It should have thick consistency. Use no water unless it’s hard to grind. 

3. Chop onions fine like for bhel. 

4. Mix the onions and salt into the ground moong dal. Ensure the consistency of batter is easy to pat on the griddle. 

5. Apply ghee to dosa tava with a half cut onion. This helps make cast iron griddle ‘non stick’. 

6. Place some of the thick batter on the dosa tava and pat into a thick pancake. Just like a thalipeeth. Roast well using ghee on both sides. 

Enjoy with the range chutneys from the Andhra / Telugu repertoire. On that day I see I enjoyed it with the wonderful peanut chutney. 

I have Allam pachadi in stock. Now I need to get the moong dal soaking to enjoy this pesarattu. 

Thank you dear Chandhana this has become a favourite way to make pesarattu!