18 Pesarattus

Ingredients
Moong dal :1/2 kg Salt
Green chillies : 5 or 6 Finely chopped onion
Coriander Vegetable oil
Curry leaves Ginger : 2 inch long
Cumin seeds

Method

  1. Soak the moong dal in water for about 4 to 5 hours.
  2. Drain the water from the dal and add : ginger pieces, coriander, curry leaves, cumin seeds, salt.
  3. Make a paste of these ingredients, but let it be coarse but not fine.
  4. Heat the tava and spread little the paste on it just as you do it for a dosa.
  5. Sprinkle a few drops of oil over it and also sprinkle the chopped onions over it .
  6. After it turns golden brown remove it from the tava.
  7. Serve hot with a pickle.
Nutrient Composition Per Serving
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 126 Carotene ( μg ) 207.46
Protein (g) 7.0 Vitamin C (mg) 4.36
Carbohydrate (g) 17.52 Mg (mg) 40.16
Fat (g) 3.14 Na (mg) 9.4
Fibre (g) 0.36 K (mg) 333.6
Minerals (g) 1.07 Mn (mg) 0.35
Calcium (mg) 28.91 Zn (mg) 0.84
Phosphorus (mg) 118.3 Cr (mg) 0.004
Iron (mg) 1.21

Modification

Reduce the amount of oil/ghee used for preparation by using a non stick tava.