Moong dal 2  cups

Raw rice 1 handful (¹⁄³  cup)

Chana dal 1 handful

Green chillies  4

Ginger 1″ piece (shred to small pieces)

Coconut grated 2 tbsp

Onion 1 big ( Finely cut)

Curry leaves 3 sprigs

Coriander leaves 2 tbsp (Finely chopped)

Salt 1 tsp

Oil to cook

Soak the dals and rice in a bowl for about 2 hours.

Transfer coconut, ginger, curry leaves, chillies, and a handful of the soaked dal to the blender and grind them finely.

Transfer to a bowl and now grind the remaining dal to a smooth batter. Transfer the batter to the bowl and add salt and mix well.

Heat a spoon of oil in a wok and saute the onions for 2 minutes or so till the color starts changing. Switch off the flame, add a pinch of salt and the coriander leaves and mix well.

Heat the griddle, grease with a little oil and pour a ladle of batter to the griddle. Spread the batter on the skillet and cook on a low flame. Add a little oil to the edge. When the pesarettu is half cooked, add a spoon of the onion mix f and spread evenly. Press it slightly with the spatula and flip the sides . When the pesarettu is cooked evenly serve with a chutney of your choice (Tomato/onion chutney, ginger chutney) or milagai podi.


Rava Dosai

Semolina (Sooji− preferably chiroti rava i.e. fine rava ) 1 cup

Rice flour ½ cup

Maida (All purpose flour) ¼ cup

Thick buttermilk/curds  ½ cup

Asafotida ¼ tsp

Cumin seeds 1 tsp

Salt ¾ tsp

Curry leaves  2 sprigs (finely cut)

Finely chopped coriander leaves  1 tsp

Green chilli 1 (deseeded and finely cut or as paste)

Onion 1 (medium-sized) …finely cut or grated

Cooking oil  (as required for cooking)

Water app. 2 cups

Add all the flours to a bowl, a teaspoon of oil and mix them well. Add salt, asafotida, curds, and water and stir well to avoid lumps in the batter.

Keep the batter aside for at least an hour and allow the batter to ‘rest’ to get a smooth batter. Add the remaining ingredients: cumin seeds, curry leaves, coriander leaves, chilli and onion and mix well. Ensure that the batter is of pouring consistency (not spreading consistency) and thinner in consistency than the ‘traditional dosai’.

Grease and heat the griddle and when hot enough pour the batter in a circular motion from the outer rim of the griddle to the center. As you spread the batter ensure there are small spaces in the dosai. Cook the dosai on a low flame and add drops of oil in the spaces and around the edge. Carefully flip the dosai with a spatula to cook the other side and serve with chutney of your choice (Coconut or onion/tomato chutney).

Chef’s Note:  If you prefer pepper to chillies add finely crushed pepper in place of chili.

In place of cumin seeds you can add tempered mustard seeds.

Resting the batter for 2 to 3 hours gives excellent dosais. Excess batter can be kept in the fridge and used later.