PESARATTU

                  Pesarattu is andhra's special breakfast. It is also  popular as MLA pesarattu in andhra restaurants. 'Pesarattu - Upma' is a mouth watering dish. Traditionally we serve pesarattu with ginger chutney.

FOR BATTER  : 

Whole Moongdal / Split Moongdal  :  1 cup
Rice   : 1/2 cup
Green Chillies       :    2
Ginger        :    Small Piece
Zeera


PREPARATION  : 

•  Soak whole moong dal & rice atleast 6hrs. (If it is split moongdal soak for 2hrs). 
• Grind soaked moongdal & rice along with green chillies, ginger and salt in to smooth batter.
• No need forment the batter, if your not making pesarattu immediately refrigerate it.
• Heat the frying pan. Pour a small bowl of batter and spread it in to a thin round layer as you do for normal dosai.
• Drizzle little oil around the pesarattu.
• Sprinkle chopped onions, green chillies, ginger pieces and zeera.

• Roast until pesarattu gets light brown colour. Flip the pesarattu to another side. Cook for 2 mins.
• Then your pesarattu is ready and take pesarattu in to a plate.
• Keep hot upma in the middle of pesarattu. 
• Serve traditionally with ginger chutney or coconut chutney.