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DRY FRUIT MODAK
Potato and Corn Rolls
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moong dal saboot - 1 cup.
raw rice - 1 cup.
green chillies - 8 or less if you want it less spicy.
ginger - 1 inch piece.
a few curry leaves, corinder leaves.
grated coconut - 2 tbsp.
onion - 2 medium.
salt to taste.
How to Make Pessaritu
Wash and soak whole moong dal and rice for 30-45 minutes.
Grind to a coarse paste with ginger, chillies, coconut, salt, curry leaves and coriander leaves. The consistency should be of dosa batter.
Separately, in a kadhai heat 2 tbsp of cooking oil. Add finely chopped onions and green chillies and fry till onions are transparent.
To make pesarittu, heat a dosa tava, pour a ladle of moong dal mix and spread it like a dosa.
Add oil around the pesarritu and cook till golden brown on both sides.
Before removing from the tava, spread 1 tbsp of fried onions in the middle.
Fold the pesarritu into half and serve hot with coconut chutney.
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