Normally for the whole green dhall, I had cooked like I would for dhall with maybe some potatoes and with onions/chillies.
However, with pessarathu it is a 1,2 and 3--- soak, grind and you are ready to cook...
Pessaruthu is an Andra Pradesh speciality - Andhra Pradesh is one state on the southern side of India, Telugu speaking people. You can check out more on google.
Lets look at the ingredients
1cup of green dhall
1cup of rice - I used idli rice
1 medium sized onion
1-2 green chillies - deseeded
1/2 inch ginger
1tsp of cumin
salt to taste
How to do
- Wash and soak rice and green dhall together at least 6 hours.
- Grind all into fine paste like you would for dosa - not too thick or too thin. Add salt to taste. Set aside.
- Heat a tawa, lightly grease, once hot pour a ladle of batter, spread it out in circular motion.
- Let it cook, adding oil around the dosa lightly. Fold into 2 and ready to serve.