Andhra Pradesh Recipes
 
Masala Pesarattu  
   
18 Pesarattus

Ingredients
Moong dal :1/2 kg Salt
Green chilies : 5 or 6 Finely chopped onion
Coriander Vegetable oil
Curry leaves Ginger : 2 inch long
Cumin seeds  

Method
Soak the moong dal in water for about 4 to 5 hours.
Drain the water from the dal and add : ginger pieces coriander, curry leaves, cuminseeds salt. Make a paste of these ingredients, but let it be coarse but not fine
Heat the tava and spread little the paste on it just as you do it for a dosa.
Sprinkle a few drops of oil over it and also sprinkle the chopped onions over it . After it turns golden brown remove it from the tava.
Serve hot with a pickle.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 126 Carotene ( μg ) 207.46
Protein (g) 7.0 Vitamin C (mg) 4.36
Carbohydrate (g) 17.52 Mg  (mg) 40.16
Fat (g) 3.14 Na  (mg) 9.4
Fibre (g) 0.36 K  (mg) 333.6
Minerals (g) 1.07 Mn  (mg) 0.35
Calcium  (mg) 28.91 Zn  (mg) 0.84
Phosphorus  (mg) 118.3 Cr  (mg) 0.004
Iron  (mg) 1.21    

Modification
Reduce the amount of oil/ghee used for preparation by using a non stick tava.