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