This dish is originally prepared using “Whole moong dal”. I use broken moong dal to make it quicker. Much like the dosa, if we prepare the batter and store in a food grade air tight container – it can come in handy.Preparation time 5 minutes, Cooking time 15minutes, Serves 3
Moong dal 2 cups
Corriander leaves a small bunch
Onion 1 big size
Red chillies 2nos
Wash and soak the dal in luke warm water for 40 minutes. Drain and grind to a fine paste along with red chillies and cleaned corriander. Add required amount of water. The batter should be of dosa batter consistency. Grate or chop the onions to fine pieces. Mix onions and salt to the batter.
Heat a nonstick tawa, spread the batter evenly as you make dosas, and cook both sides with 1tsp oil for each Pesarattu.
Serve hot with Mulagai Podi, Puli Mulagai, or Pulikaichal.