Ragi Pesarattu - Pesarattu dosa is very popular in Andhra cuisine !!!
Makes: 10 - 12 pesarattu
Tip : This can also be made with yellow moong dal (split yellow dal)
1 cup / 200 ml whole moog (green gram) Indian standard measuring cup of 200 ml / 8 oz capacity
1/4 cup raw rice or 2 tablespoon raw rice
1 green chilli, finely chopped
1/2 - inch piece of ginger, finely chopped
3 tablespoon ragi flour
½ teaspoon salt (or to taste )
4 teaspoons cooking oil or ghee
Soak the moong (green gram) and rice in 2 cups of water for six hours or overnight.
Drain out water and grind soaked moong – rice with green chilli, ginger and salt in a mixer. Batter should be of pouring consistency and slightly thicker than normal dosa batter. Do not add more water when grinding (or 1/4 cup water).
No need to ferment this batter. Transfer this batter into another vessel / bowl and finally mix with ragi flour. Batter should be just like normal dosa batter. So adjust water if required (may be 1 - 2 ladleful of water). Mix well until well combined / smooth batter without any lumps.
Heat a non stick pan / flat griddle on medium heat.
Smear a very tiny quality of oil all over the pan. Spread ladleful of batter on the pan to form a round shape. Use the back of a ladle to spread it as thin as possible ( but slightly thicker than the normal dosa ).
Drizzle some oil (or ghee) all round the batter as well as on the top.
Cook on medium heat till the underside become light golden.
Flip carefully and roast the other side.
Turn over again and roast for a few seconds more. Serve hot with coconut chutney , or a dip made with a mixture of fresh yogurt and Andhra mango pickles.
1 cup ( 200 ml / 8 oz – Indian standard measuring cup) coconut grated
2 green chilli, small
1 teaspoon tamarind paste ( optional )
Salt to taste ( or 3/4 teaspoon )
Ginger - 1/2- inch piece
For the seasoning:
2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli, halved
1 spring curry leaves or 4 nos
Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra 2- 3 tablespoons water if you required.
For the seasoning:
In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over to coconut chutney.