Masala Pesarattu
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
- Soak the moong dal in water for about 4 to 5 hours.
- Drain the water from the dal and add : ginger pieces, coriander, curry leaves, cumin seeds, salt.
- Make a paste of these ingredients, but let it be coarse but not fine.
- Heat the tava and spread little the paste on it just as you do it for a dosa.
- Sprinkle a few drops of oil over it and also sprinkle the chopped onions over it .
- After it turns golden brown remove it from the tava.
- Serve hot with a pickle.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| 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 | ||