An excellent cocktail for after dinner is Irish coffee. With freshly made coffee, Irish whiskey, and whipped cream, it is simple to make. Brown sugar has traditionally been used to sweeten it, but Irish cream liqueur gives it a dash of elegance.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 50 mins |
| Servings: | 6 |
| Yield: | 6 dosas |
Ingredients
- 2 cups skin-on, whole green lentils (sabut moong dal)
- 1 cup uncooked white rice
- 5 green chile peppers
- 1 (1/2 inch) piece fresh ginger root, peeled
- 1 tablespoon cumin seeds
- salt to taste
- cooking spray
- 6 tablespoons chopped onion (Optional)
Instructions
- Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
- Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste.
- Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.
Reviews
Really easy to make. and super tasty. I added some water while blending to make it easier to spread out in pan. Also, we liked it with more onion. Highly recommend
Delicious! I added chicken breast and it was amazing. Would definitely make again!
I’m glad I tried this recipe! The taste and appearance were quite interesting. I loved the heat of the cakes, and the fact that I could tone it down with a vegetable salad! I will be making this again!
one of the Best Foods I like it for breakfast.