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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind the drained dal, rice, green chillies and salt to taste to a smooth paste. | 2. Transfer to a mixing bowl. | 3. Add the mashed potato, onion, curry leaves and corriander leaves and mix with your fingers{apply a little oil on your fingers before mixing to prevent the batter from sticking to your fingers} until you have a batter of semi-solid consistency. | 4. Heat a flat iron dosa tava{griddle}. | 5. Smear the griddle with 1/2 tsp. | 6. of oil. | 7. Add a ladle full of the batter and make it in the shape of a dosa. | 8. Add 1/2 tsp. | 9. of oil. | 10. After 2 minutes, flip the pesarattu on the other side and again smear with 1/4 tsp. | 11. of oil. | 12. When the pesarattu turns golden and crispy on either side, remove it from the griddle. | 13. Serve hot with corriander-coconut chutney. | 14. Enjoy your snack! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green lentil	1	cup	washed soaked	-	-	-	-
rice	1/2	cup	washed soaked raw	339.475	70.5312	6.9745	2.96
green chilies	5			485.7571	120.0	0.0	0.0
onion	1		peeled washed chopped	60.0	14.01	1.65	0.15
coconut	2	tablespoons	grated	48.45	5.5091	0.3326	2.9739
coriander leaf	3/4	cup	washed chopped	2.76	0.4404	0.2556	0.0624
potato	1		boiled mashed	-	-	-	-
salt				-	-	-	-
curry leaf	8		washed	-	-	-	-
sesame oil	1	cup		1927.12	0.0	0.0	218.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.