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Pesarattu- Indian Coconut And Lentil Snack

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Ingredients

Adjust Servings:
1 cup green lentil washed and soaked for 1 hour (green moong dal)
1/2 cup raw rice washed and soaked for 1 hour
5 green chilies
1 large onion peeled washed and finely chopped
2 tablespoons fresh grated coconut
3/4 cup fresh coriander leaves washed and finely chopped
1 boiled and mashed potatoes
salt
8 fresh curry leaves washed
1 cup sesame oil

Nutritional information

1606.3
Calories
1043 g
Calories From Fat
116 g
Total Fat
20.5 g
Saturated Fat
0 mg
Cholesterol
25 mg
Sodium
115.9 g
Carbs
34.8 g
Dietary Fiber
11.6 g
Sugars
31.6 g
Protein
453g
Serving Size

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Pesarattu- Indian Coconut And Lentil Snack

Features:
    Cuisine:

    This is Lakshmi Shankar's recipe from the Thursday magazine. hope you enjoy this unique treat!

    • 170 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Pesarattu- Indian Coconut and Lentil Snack,This is Lakshmi Shankar’s recipe from the Thursday magazine. hope you enjoy this unique treat!,This is Lakshmi Shankar’s recipe from the Thursday magazine. hope you enjoy this unique treat!


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    Steps

    1
    Done

    Grind the Drained Dal, Rice, Green Chillies and Salt to Taste to a Smooth Paste.

    2
    Done

    Transfer to a Mixing Bowl.

    3
    Done

    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
    Done

    Heat a Flat Iron Dosa Tava{griddle}.

    5
    Done

    Smear the Griddle With 1/2 Tsp.

    6
    Done

    of Oil.

    7
    Done

    Add a Ladle Full of the Batter and Make It in the Shape of a Dosa.

    8
    Done

    Add 1/2 Tsp.

    9
    Done

    of Oil.

    10
    Done

    After 2 Minutes, Flip the Pesarattu on the Other Side and Again Smear With 1/4 Tsp.

    Avatar Of Diana Fuller

    Diana Fuller

    BBQ pitmaster specializing in slow-cooked and tender smoked meats.

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