Zucchini Pesarattu Recipe
A vegetarian Fusion recipe with green zucchini - as needed, green moong dal (whole) - soaked overnight/8hours, rice - soaked overnight/8hours. Ready in 40 min, serves 4.
Curated bySarah Jenkins🇺🇸
Instructions
9 steps- 1
To prepare Zucchini Pesarattu Recipe, Soak lentils and rice in enough water for 8 hours, drain and grind this mixture in a Blender along with green chillies, hing, salt, and ginger
green zucchini - as needed(1)green moong dal (whole) - soaked overnight/8hours(1 cup)rice - soaked overnight/8hours(1 cup)-3 green chillies(2)inch ginger(1)salt - to taste - 2
Carefully add a little water while grinding, since the lentils soak up a lot of water
- 3
Now slice the zucchinis very thinly if possible using a mandolin slicer
green zucchini - as needed(1) - 4
Heat a Dosa tawa on medium flame
- 5
Dip the Zucchini in the dosa batter just like Bajji/Bajjias and place one in the centre and place more zucchinis dipped in batter around the center next to each other to form a flower-like pattern on a moderately hot tava that has been seasoned with oil
green zucchini - as needed(1) - 6
Fill the gaps with little batter, drizzle some oil, cover and cook the dosa on a low to medium flame
sunflower oil - to cook - 7
Cook a little extra since you need the vegetable to cook through
sunflower oil - to cook - 8
Now gently flip the dosa and cook on the other side
sunflower oil - to cook - 9
Top with chopped onions and Serve Zucchini Pesarattu Recipe with Allam Pachadi (Ginger Chutney)
green zucchini - as needed(1)inch ginger(1)onions - finely chopped as needed (optional)
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Zucchini Pesarattu Recipe
A vegetarian Fusion recipe with green zucchini - as needed, green moong dal (whole) - soaked overnight/8hours, rice - soaked overnight/8hours. Ready in 40 min, serves 4.
Curated bySarah Jenkins🇺🇸
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Directions
9 steps- 1
To prepare Zucchini Pesarattu Recipe, Soak lentils and rice in enough water for 8 hours, drain and grind this mixture in a Blender along with green chillies, hing, salt, and ginger
green zucchini - as needed(1)green moong dal (whole) - soaked overnight/8hours(1 cup)rice - soaked overnight/8hours(1 cup)-3 green chillies(2)inch ginger(1)salt - to taste - 2
Carefully add a little water while grinding, since the lentils soak up a lot of water
- 3
Now slice the zucchinis very thinly if possible using a mandolin slicer
green zucchini - as needed(1) - 4
Heat a Dosa tawa on medium flame
- 5
Dip the Zucchini in the dosa batter just like Bajji/Bajjias and place one in the centre and place more zucchinis dipped in batter around the center next to each other to form a flower-like pattern on a moderately hot tava that has been seasoned with oil
green zucchini - as needed(1) - 6
Fill the gaps with little batter, drizzle some oil, cover and cook the dosa on a low to medium flame
sunflower oil - to cook - 7
Cook a little extra since you need the vegetable to cook through
sunflower oil - to cook - 8
Now gently flip the dosa and cook on the other side
sunflower oil - to cook - 9
Top with chopped onions and Serve Zucchini Pesarattu Recipe with Allam Pachadi (Ginger Chutney)
green zucchini - as needed(1)inch ginger(1)onions - finely chopped as needed (optional)
Rate this recipe
