Tamil Nadu Recipes
 
Peseret  
   
10 Peseret

Ingredients

Whole Moong dhall 2 cups

Rice 4 t.spoons

Onions 3 finely chopped

Green chillies 6 finely chopped

Red chillies 2

Ginger small piece

Cumin seeds 1/2 t.spoon

Cilantro 1 bunch finely chopped

Lemon 1

Salt 1.5 t.spoons

Cooking Oil for making peseret

 


Method
Rinse and soak whole moong dhall and rice in water for 4 hours. Grind the above with green chilles, red chillies, ginger, cumin seeds, salt and little onion. Fry the remaining onions in oil and keep them aside. Make the peserat like dosas, and put a spoon full of onions on the dosa and fold the dosa before serving. Serve with corriander chutney or onion chutney.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTSMICRONUTRIENTS
Energy (Kcal) 132 Carotene ( μg) 358.53
Protein (g) 5.44 Vitamin C  (mg) 8.4
Carbohydrate (g) 15.63 Mg  (mg) 36.26
Fat (g) 5.31 Na  (mg) 9.0
Fibre (g) 0.43 K  (mg) 261.9
Minerals (g) 0.91 Mn  (mg) 0.32
Calcium  (mg) 31.99 Zn  (mg) 0.7
Phosphorus  (mg) 96.8 Cr  (mg) 0.001
Iron  (mg) 1.04    

Modification
Reduce the amount of oil used while preparing by using a no stick tava.