New Woodlands Hotel in Chennai is one of our regular hangouts.Nine out of ten times,we'll be there on Saturday evenings to have our usual Goli Bajo/Mangalore Bonda and strong filter coffee.We hardly order anything else to the extent that sometimes if we are late,the first thing the waiters would tell us is that the Goli bajo is over without us even asking them.It was during one such late evening that we had to check the menu and order something else.Ajay was very hungry and he ordered Pesarattu,which was available only during weekends.I hadn't even heard the name,so I played safe and ordered a plate of cutlets for myself.
I was happily chomping down the cutlets when Ajay's big plate of dosa came with roasted onions on top and thick white chutney as accompaniment.I hated to admit but I really wanted a taste of it.My resistance jumped out of the window when I heard oohs and aahs from him.I attacked his plate with a vengeance and to my own surprise,I liked it a lot.I absolutely couldn't make out that the main ingredient was whole moong dal.
While going through Aparna's blog for the Tried and Tasted event going on at Srivalli's space,the recipe for Pesarattu caught my eye.Memories of the dosa came flooding back and I decided I had to recreate the dosa at home.What I loved most about this dosa is that,very little preparation is required to make it.We loved it and I am planning to try it with Upma as I came to know that Upma-Pesarattu is a deadly combo!!
Pesarattu ~ Moong Bean Dosa
Recipe source - Aparna of My Diverse Kitchen
Whole moong dal - 1 cup
Raw Rice - little more than 1/4 cup
Onion - 1 small
Green chilly - 1
Hing/asafoetida - a pinch
Salt to taste
Oil - as required to make dosas
Soak the Moong bean and rice together for 4-6 hours or overnight.
Drain and grind in a mixie/blender to a slightly thick and coarse paste along with onions,green chilly and asafoetida using water as required.
The batter is ready to use[if not using immediately,refrigerate the batter till required].
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