Ingredients
¼ cup (soak together for four hours or overnight) rice
(Grid the above five ingredients to a coarse batter .Add salt .Mix well and keep aside)
1
tsp finely chopped ginger
a few fresh coriander leaves pinch asofoetida
Directions
1.
Heat oil, add the seasoning and fry lightly. Add coconut bits and cashew nuts .Mix well, take out and cool.
2.
Heat the dosa tawa, smear oil, and pour a big ladle full of pesarattu batter. Spread evenly (make thick dosa). Pour oil all around the dosa. Cook in medium heat turns the dosa. Cook in medium heat turn the dosa.cook for a minute turn again and spread one tablr spoon of allam pachadi and onion filling on each dosa. Fold it pour ghee on it and serve with allam pachadi.
3.
Variation: use moong dhal in place of moong gram.
New-York Restaurants
