Pesaret & An Award

First let me wish all of you a belated Diwali and hope that all of you had a good time too. I am back on the blog after almost a month. Had been a little too busy, first with Diwali prep and the festival itself, then had friends over from Austin(great couple Somu & Pavi) and in between had been taking my son for his swimming classes which turned out to be a failure. He used to love the pool and now scared of it and he would do anything to stay away from it, poor thing. Even on his way bck from school he keeps telling me in the car, "Amma, pool poie venna" (Don't wanna go to the pool).

And it feels great to start again with an award from Vidhas of Appetizing Recipes. She is a wonderful blogger with amazing entries and she has passed me the Inspiration Award.Thanks a lot dear Vidhas for thinking of me. I would now love to pass it on to,
Mansi, Lothika,Deepa,Cham, Harini, JZ, Divya,Priti,Sra,Meeso and Ramya .

Coming back to the recipe for today, this is the first time I am making it. My mom-in-law is a wonderful cook and she makes a lot of south indian dishes which I am yet to learn from her and seriously I am a big fan of her food. The complement my husband gave me was that it tasted almost like hers which made me feel I was on top of the world....
Pesaret - a regular tiffin at my inlaws, is a favorite of mine. My mother-in-law taught me the recipe and it is one of the most easiest dishes that one can cook. Pesaret is nothing but dosa made with moong dhal / paasi paruppu and a very healthy and filling dish too..By using ginger in it, digestion is faster and dhal is full of protien so a healthy dinner or breakfast and my son eats it without making a fuss and now thats a relief...

Ingredients :-
Moong dhal - 2 cups
Idli rice - 3/4 cup
Ginger - 2inch piece
Green chilies - 4 or as per spice required
Curry leaves - a few
Salt to taste


Method:-
1. Soak the dhal and rice together for 2 to 3 hours
2. Grind it fine with all the above ingredients by adding water as required.
3. Make it into a thin batter a little thinner than for dosa.
4. Heat tava and when hot pour a ladle of the flour and make it just like dosa by adding a few drops of gingelly oil over it before turning it.
5. Serve hot with coconut chutney or pickle and curd.