1. Soak the dhals, channa for 6-7 hours. 2. Drain and grind them along with ginger, green chillies to smooth paste. 3. Transfer to a bowl, mix in curry leaves, onions which are chopped, carrot which are grated, salt and turmeric and hing. 4. The batter is to be of thick pouring consistency. 5. Heat a flat griddle and grease it with little oil. 6. Pour a ladleful of the batter and spread it flat, and make 3-4 small holes in the dosas. Fill the holes with little oil. 7. Once the underside is cooked and light brown. 8. flip the peasarattu and cook for a minute or two. 9. These can be served with my peanut chutney (Recipe #270377). ---------------------------------------------------------------------------
Nutrition
Ingredients
