Onion Pesarattu Dosa with Peanut Chutney
Green moong dal 2 cups
Raw rice 2 tsp
Green chillies 4
Ginger 1 inch piece
Finely chopped onions 1 cup
How to make batter
Soak the moong dal for 3 to 4 hours with raw rice. Drain the water and grind the dal with chillies, ginger and salt.
Adding raw rice makes the dosas crispy, I prefer these dosas more than the regular ones because this does not need to be fermented. So you can soak the dal in the night and grind it in the morning, qucik and easy to make!
Take a pan and heat it when it gets hot put a ladle full of batter and spread it evenly on the pan.
Now sprinkle the onions on top of dosa when the batter is still wet and slowly using a spatula tap the onions on the dosa. Now drizzle some oil and once the dosa changes colour flip it over the other side and cook till done.
You can also add chopped green chillies and ginger on top of the dosa with onions.
If you dont want your dosas to be crispy you can avoid using raw rice.
Ingredients for Peanut Chutney
Peanuts 1 cup
Green chillies 3
Tamarind a small piece
Salt to taste
For the tempering
Curry leaves few
Red Chillies 2
Mustard seeds 1 tsp
Oil 2 tsp
In a small kadai, roast peanuts, onions, chillies and tamarind together.Once it cools off, grind them to make a fine paste with some water. Add water as per your desired consistency. Now add all the ingredients under tempering in oil and pour it over the chutney and mix well together. Serve it with idlis or dosas!!
To make it more spicier you can use red chillies instead of green chillies.
Tamarind is optional
You can add mint and coriander leaves in the chutney