Pesarattu (Whole Green Moongh dhall Dosai)

Pesarattu is a special Dosai like tiffin mostly prepared in Andhra and southern parts of Tamilnadu.Its main Ingredient is whole Payahtham Paruppu . In Andhra, Payaththam paruppu is called as PesaraPappu, and so the name Pesarattu.
Ingredients:

•  Muzhu Payaththam Paruppu (Whole Green moong dhall)- 100 grams (soaked for whole night)
•  Arisi (Rice) - 100 grams (Soaked for whole night)
•  Pachcha milagai (Green Mirchi) - 3 nos
•  Inji (Ginger) - 1 small tbsp
•  Vengayam (Onion) - one big size (chopped finely)
•  Poondu  (Garlic) - 5  cloves (Adding Garlic is our choice)
•  Salt - to taste
•  Koththamalli Thazhai (coriander laves) - handfull
•  Karuvepillai (Curry leaves) - handfull
•  Oil

Method     ( yield - 5 or 6: serve-2)
-Soak Muzhu Payaththam Paruppu and Arisi  for whole night.(Or Soak them in hot water for 2 hrs atleast)
- Grind them to coarse batter (somewhat thick consistency)
- Add Pachchai milagai, Seeragam, Ingi, salt and grind.
- Transfer the batter to a bowl.
- Add Vengayam , Poondu (chopped),Karuvepillai,koththamalli.
- Mix well .
- In a pan pour few drops of oil and spread.
- Pour a ladle full of batter at the center and spread circularly.
- Add little amount of oil at the circular ends.
- Cover with lid and leave for 2 minutes.
- Now open the lid and turn the Pesarattu upside down.
- May it cook for 2 minutes.
Now the Pesarattu is ready
Note: Serve  Pesarattu with Coconut chutney or with groundnut chutney.