Peseret (method-2) recipe
Whole Moong dhall 2 cups
Green chillies 6 finely chopped
Red chillies 2
Ginger small piece
Rice 4 t-spoons
Onions 3 finely chopped
Cumin seeds 1/2 t-spoon
Cilantro 1 bunch finely chopped
Salt 1.5 t-spoons
Cooking Oil
Rinse and soak whole moong dhall and rice in water for
4 hours.
Grind the above with green chilles, red chillies, ginger,
cumin seeds, salt and little onion.
Fry the remaining onions in oil and keep them aside.
Make the peserat like dosas, and put a spoon full of
onions onthe dosa and fold the dosa before serving.
Serve with
corriander chutney or onion chutney.
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