Pesarattu – Spiced Mung Dal Dosa(Crêpes)
These specialty crêpes of the Andhra Cuisine can be made of either yellow mung dal or from whole green gram.If you use the former you get a golden yellow crêpe and if you use the latter you’ll have yourself a green crêpe. Both taste great. Personally I prefer using the yellow dal vs the green, purely for aesthetics. Hey, after all your eyes do most of the eating don’t they? Unlike the traditional dosas these are relatively faster to make for the obvious fact that they don’t have to go through the long hours of fermentation. And since they are not sour, in my opinion you need to complement them with sour chutneys like the tomato, gongura or tamarind to excite you palates. Ingredients 2 cups mung dal soaked in water for about 4 –5 hours, if you are using whole green gram, soak overnight 1 tsp roasted cumin 1/2 tsp chopped ginger 6 sprigs of cilantro 1/2 cup raw rice soak along with dal 3 green chilies 1 big pinch of asafoetida 1 medium sized onion chopped salt to taste D...