Corn-Green moong pesarattu

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                                                   Ready to serve Corn-Moong pesarattu with chutney
Makes :10-12
Time taken- 30 minutes(excluding grinding and soaking)

Pesarattu is the delicacy of our neighboring  Andhra state which i have already put up a few years back on this blog.  It is prepared in combination with Green moong, rice , ginger, green chili, cumin seeds and onion.  Here  to give a twist to the old traditional recipe i used tender American corn kernels and cilantro with other ingredients intact.   The resultant being  pesarattu dosa will be very yumm and tastes heavenly!!  Do give a try…..

What you need to have:

1. Green gram (Moong) – 1 Cup

2. Raw rice – 2 Tablespoons

3. Sweet corn kernels – 1/2 Cup(tender)

4. Green chili – 2

5. Ginger – 1″ piece

6. Cumin seeds – 1 Teaspoon

7. Onion – 1 medium


                                                      Ingedients of Corn-Green moong Pesarattu

What you do with what you have:

1. Soak Moong and rice in water for about 6-8 hours(say over night).  Drain water and  Grind it along with onion, corn kernels, ginger,green chili,  cumin seeds and cilantro in the mixer adding water in steps to a fine consistency.  The consistency of the batter should be thick.   Adding salt , transfer it to a bowl.KONICA MINOLTA DIGITAL CAMERA

                                                                  Corn-Green moong pesarattu batter

2. Place a dosa skillet on medium flame.  On heating add a few drops of oil and rub it with a coconut coir or a kitchen towel.  Immediately splash a little water and on drying, simmering the flame,  pour a ladle of batter and spread it with the back of ladle to required thick/thin consistency to shape it into a round disc like dosa.  Splash a little oil.KONICA MINOLTA DIGITAL CAMERA

                                                      Corn-moong pesarattu being fried

3. Flip and roast on the reverse.  Just flip for a minute and serve hot with any chutney of your choice.  It should be consumed hot and will be soggy on cooling.KONICA MINOLTA DIGITAL CAMERA

                                           Pesarattu being flipped to fry on the reverse

4. Transfer it to a plate and relish it hot with chutney.  yummmmmmmKONICA MINOLTA DIGITAL CAMERA

                                           Ready to serve Corn-moong pesarattu with chutney

Makes : 10-12

Time taken: 30 minutes(Excluding soaking & grinding)

Good to remember:

1. Soak it over night to grind to a fine consistency to relish a yummy dosa.

2. Corn should be tender to get combined with the batter as the ripe ones will have fiber like structures which will be a hindrance.

3. Flipping the dosa should be only for 2 minutes.


One thought on “Corn-Green moong pesarattu

    Aruna Panangipally said:
    June 27, 2014 at 5:35 am

    That is a nice twist. 🙂 I love the golden colour of the dosa.

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