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Cherupayar parippu ( green gram) – 2 cup
Urud dal ( Black Gram) – ½ cup
Green chilly – 4 nos
Hing powder – ¼ tea spoon
Salt – as required
Oil, mustard seed, – 1 tea spoon each
Curry leaves – 1 strip

Method of preparation

Soak the cherupayar parippu and urud dal in water for two hours. Clean well and drain out the water. Grind it by adding green chilly, salt and required water. Heat oil in a pan add mustard seed and curry leaves when it get spluttered take out and pour it in the batter, keep it for 8 hours to fermate. Pour one spoon of batter into the idli maker and steam it. Can serve with chutney or chutney powder.

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