The name literally gives away what’s on the plate – it is a combination of the words attu and pesara, which means dosa or crepe and moong dal, in Telugu. Deviating from the use of urad dal that is traditionally used in dosa batter, Pesarattu is made from spilt or whole green moong lentils. This crisp and nutritious dosa is an extremely popular breakfast recipe in all of Andhra Pradesh and is usually served with tangy ginger chutney.
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