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Cooking Time 25 minutes
To Serve 4
Taken with Chutney
Moong Dal-2 Cups
Raw Rice - 1/4 Cup
Onion - 4 nos
Ginger - 1 piece (1 inch peeled)
Cumin Seeds - 1 tbs
Pepper powder (Coarse ground) - 1tsp
Green Chilies -4 Nos
Salt to taste
Soak Moong Dal and raw rice over night.
Coarse grind the following: Moong Dal, Raw rice,
green chilies, cumin seeds and ginger and keep it for 2
to 3 hours.
Chop Onion and keep it aside.
Heat a griddle and grease it by oil.
Then pour ladle full of Pesarattu batter over the
Spread the batter like a dosa (Round shape thin or
Put chopped onions over it and cook for 3 minutes
Sprinkle oil over the edges.
Flip it and cook for 2 to 3 minutes.
Serve with coconut chutney.
Note: Pesarattu can also be prepared without
cumin seeds and ginger.
Tips: You can put coconut scrap instead of