i happened to read this recipe in a magazine and from then i regularly do this to get the benefits of Green Gram.
All of us know about the benefits of eating beans, legumes but to make it everyday is a difficult one .
So to make it easier we can consume them as a diet for one dinner or breakfast. While grinding for Idli maavu we can grind for Adai, Pesarattu, Aapam, ragi idli , each once a week and get the goodness .
The best combination for Pesarattu is Ginger thuvaiyal , may be it balances and digests the green gram easily.
Pesarattu is famous in Andhra and i have heard that when sons in law visit their in laws house they are served with rava uppuma inside Pesarratu .
My sister recollects that she had eaten Pesarttu with Ven pongal as stuffing in a marriage and she also gave me tip of adding mint leaves while grinding ,as some may not like the strong smell of the Green gram .
Green Gram – 1 cup
Raw rice – a handful
Jeera -1 tsp
Green chilli -4
Ginger – 1 inch
Mint leaves – a handful
Soak the green gram and rice in water for 6 to 8 hours .
Then grind them with ginger, chilli, onion , jeera , mint leaves . You will get a frothy dough.
Add salt, may be half of the usual amount as this is sensitive to salt .
You can use this dough immediately as i found it difficult to make dosai when stored in the fridge.
So making in small quantities and finishing it in one go is better. Heat the tava and add oil and spread it .
Add a ladle of this dough and spread like dosai. Cook in low flame adding oil on all sides .
Cook on both sides and serve with Ginger thuvaiyal which will be a perfect combo.