Directions:
- Soak the dhals, channa for 6-7 hours.
- Drain and grind them along with ginger, green chillies to smooth paste.
- Transfer to a bowl, mix in curry leaves, onions which are chopped, carrot which are grated, salt and turmeric and hing.
- The batter is to be of thick pouring consistency.
- Heat a flat griddle and grease it with little oil.
- Pour a ladleful of the batter and spread it flat, and make 3-4 small holes in the dosas. Fill the holes with little oil.
- Once the underside is cooked and light brown.
- Flip the peasarattu and cook for a minute or two.
- These can be served with my peanut chutney (Peanut Chutney for Idlis and Dosas).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.6 Kcal (333 kJ) | ||
| Calories from fat | 1.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 486.77mg | 20% | |
| Potassium | 208.45mg | 4% | |
| Total Carbs | 18.37g | 6% | |
| Sugars | 6.91g | 28% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 1.64g | 3% | |
| Vitamin C | 47.4mg | 79% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 20.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 73.24 Kcal (307 kJ) | ||
| Calories from fat | 1.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 0% | |
|---|---|---|---|
| Sodium | 447.9mg | 20% | |
| Potassium | 191.81mg | 4% | |
| Total Carbs | 16.9g | 6% | |
| Sugars | 6.36g | 28% | |
| Dietary Fiber | 1.73g | 8% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 43.6mg | 79% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.6mg | 4% | |
| Calcium | 18.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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