I mostly cook pesarattu on weekends for breakfast. Pesarattu is very popular in Andhrapradesh. Pesarattudosa is made with whole green gram or moongdal that makes it more delicious and healthy as well
Pesarattu is from Andhra Cuisine and is stuffed with Upma or chopped Onions. Dosa are pancakes made with different lentils and these are very common breakfast in South India
Low in carbs, this is quite a popular dosa variety in Andhra. The PesarattuDosaRecipe is made with whole green moong, which is soaked in water overnight and ground to a fine paste
A kind of dosa made with just Whole green gram (mung beans). A typical Andhrabreakfast, just like other south Indian states consists of Dosa, Upma or Idly along with coffee and tea
I use the yellow split moongdal for preparing this dosa. Moongdal (pasi parupu) is very nutritious, simple to cook, needs less soaking and is easy to digest
Dosa, dosai or dose is one of the most popular breakfast dish of South India. moongdal and chana daldosarecipe - It is a very healthy, delicious, protein packed very thin pancake prepared with the batter of husked split green grams (moongdal) and split bengal grams (chana dal)
Pesarattudosa is in the form of a pancake which is made by using moongdal and rice…Here inorder to make this recipewhole green moongdal and rice is soaked overnight and blended into a batter
Normally I do pesarattu with moong dhal and chana dhal. I love pesarattu. Heat flat tawa and when it is hot pour laddle full of batter and spread it to make a dosa
My kids are fond of dosa. They prefer dosa over idli. I love to try dosa with different grains. Actually it is easier to do experiment with dosa than idli
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