For instagram mention. foodviva.com All rights reserved. I grinded onion with Moong as my son doesn't like it. The piquancy of ginger is toned down by the sourness in tamarind and the sweetness from jaggery. Thus Pesarattu literally means Moong Dal Dosa. The batter consistency is similar to that of a regular Dosa Batter. First soak Pesalu (green gram or moong dal) . #ingredientdal #day7 #19dec Delicious healthy dosa from AP. In a blender or mixer-grinder, add the moong beans and rice after draining all the water. Welcome to Dassana's Veg Recipes. Keep the heat to low or medium-low when spreading the pesarattu batter. Heat griddle on high flame till hot, reduce heat, pour a ladle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form pesarattu This deliciously crispy Dosa is one of the best recipes of Andhra cuisine and is generally served with. Most welcome. Drain excess water from soaked whole moong beans. Use sprouted moong beans to make Pesarattu even more nutritious. Serve the moong dal dosa or pesarattu hot with upma and coconut chutney. You can use the batter straightway after grinding. Drain the water, combine soaked dal mixture along with ginger and cumin seeds in a mixer. The Pista Burfi Recipe is a delicious Indian Spiced Pistachio Fudge, that is packed with the goodness of pistachios and fresh coconut. Directions: Wash whole moong beans in running water and soak them in 1½ cups water for around 4-6 hours. This adds nice aroma to it. Everyone likes it. 2. Rice Flour Dry Upma Uppudu Pindi Recipe, Rice ( Pressed ) Chawal, How To Make Rice Flour Dry Upma Uppudu Pindi Recipe Upma is generally made with rawa but at times when we feel like making some good difference to our upma we can try it with rice flour which tastes awesome. Add water (approx. methi ka nashta recipe | sooji besan methi nashta | healthy fenugreek leaves snack with step by step photo and video recipe. Or as one of our readers have suggested – sauté onions until softened or light golden, top them on pesarattu once it is cooked. * Percent Daily Values are based on a 2000 calorie diet. I also have a professional background in cooking & baking. You can even rinse the moong beans and rice before grinding. I share vegetarian recipes from India & around the World. Pinterest Pour oil or ghee over edges, cover and cook for 1-2 minutes in high to medium flame. It is one of the most commonly eaten Breakfasts from Andhra cuisine. Instead of adding rice, you can also add 2 to 3 tablespoons rice flour to the batter. The split yellow moong lentils can be soaked for 1 hour to 3 hours. I follow your recipes almost blindly and you are my first preference when selecting the recipe. How to make #PesarattuPindi? Use cooked onion (sautéed) instead of raw onion if desired. But you can skip adding rice in the recipe. Thanks for sharing just want to ask what else filling we can use in this? Hot pesarattu is now ready for serving. The cook inside sends one Pesarattu with Upma hidden inside and the other without Upma. If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. Then soak the moong beans and rice for 4 to 6 hours or overnight in enough water. You can serve with Coconut Chutney also. Make a batter with rice flour, salt, fried gram flour, soda to a batter thats little thin but enough to coat the potatoes. Watch how to make #Pesarattu Recipe by Sandhya’s Kitchen Pesarattu is one of the most commonly eaten breakfasts in Telangana & Andhra Pradesh. Less time taken for soaking results in a more crisp texture. 4. Drizzle 1-teaspoon oil around the edge and cook for 1½ -2½ minutes or until the bottom surface turns light golden brown and crisp and top surface looks cooked. https://aahaaramonline.com/andhra-uppu-pindi-uppudu-pindi-recipe It was super crispy plus yummy too. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. I usually make Pesarattu with both whole green moong dal and the split husked yellow mung lentils. Like this Recipe?Pin it Now to Remember it Later. Firstly, pick and rinse the moong beans and rice. Pesarattu is also called as pesara dosa in telugu language. Pesarattu or Green gram dosa or paasipayiru adai batter is simple and requires no fermentation process! Thank You so much for helping people like us. https://www.archanaskitchen.com/andhra-style-pesarattu-upma-recipe You could skip them completely. Once cooked, drain them to a kitchen towel to remove excess oil. 5. Pesarattu is served with Upma and Allam Pachadi (Ginger Chutney). 2 tablespoons Rice Flour or Rice (short grained), 2 tablespoons finely chopped Coriander Leaves, 1-2 Green Chillies, chopped (or to taste), 3 tablespoons finely chopped Coriander Leaves, Pesarattu (Moong Dal Dosa) Recipe In Hindi (हिन्दी में पढ़े). We can ship throughout India. Soak whole green moong,with rice,through night,morning drain the water and first grind ginger,green chillies, cumin seeds and then add moong and grind to a coarse batter,of 8. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Grind all ingredients together in a grinder or blender until semi-thick and little coarse texture (like dosa batter). Make sure that batter is not very thin. Grind or blend to a smooth batter. You can make Moong Dal dosa as thin or thick as you prefer. then grind the soaked dal and rice add green chillies and ginger also not too soft then add salt to taste and jeera .now heat the pan and add 1tsp oil or ghee then spread the dosa batter on pan like dosa and add 1tsp oil. – Pesara means mung lentils or moong dal.– Attu means dosa. In some hotels, they follow this method and even sauté the onions in ghee (clarified butter). 6. Watch how to make #masaladosa recipe exclusive on #teluguruchi the king of all dosa hails from southern historic city udupi near coastal karnatakathi. These healthy crepes are also known as Moong Dal Dosa. If you are making thick dosa, then cover it with a lid after spreading it in step-6 to speed up the cooking. Pesarattu recipe can be made with whole moong beans or split yellow moong lentils. Press these with the spatula so that they get stuck to the batter which is getting cooked. Allam Pachadi Andhra Style is a very popular chutney in the Telugu cuisine that pairs very well not only with Pesarattu but also with most South Indian breakfasts like idli, dosa, vada, upma etc. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration. Begin your day with these healthy crepes made from green mung beans. Add a … Pesarattu is a protein packed healthy breakfast made using whole green gram and spices. After water evaporates completely, pour ladle full batter in the center of tawa and quickly spread it into thin circle (approx. But note that these flours will contribute their taste in the pesarattu recipe. Yes, you can use chickpea flour (besan) or any flour like ragi or jowar flour. 1. To prepare pesarattu, heat a tawa and pour 1 ladle or 1/2 cup of batter, spread in circular motion to make like dosa. Just soak the mungs beans in water for 4 to 6 hours and then grind them with some herbs and spices. add all the ingredients into a bowl and add little water and knead into a Grind the mung sprouts to a fine batter with the other ingredients mentioned in the recipe. Add water and grind into a smooth batter. Dish: Upma-Pesarattu The final 6 letters were quite challenging to find dishes for. In most Telugu speaking traditional households, pesarattu is eaten with this allam pachadi. The below photo shows the soaked moong beans and rice. To check whether tava is ready for making dosa or not sprinkle few drops of water on its surface. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. https://www.indianhealthyrecipes.com/soft-idli-recipe-using-idli-rava To prepare the Pesarattu, you first need to the soak the green gram and rice overnight or for atleast 6 hours. The u/kaarthikaskitchen community on Reddit. This recipe post is from the archives (August 2009) and has been republished and updated on 12 November 2020. Facebook Tip 2: If the batter looks thin, then add 1 to 2 tablespoons rice flour. If you skip the asaofetida in this recipe, you get a gluten-free version. The addition of cardamom powder makes this mithai truly delicious. Use split green gram (moong dal) instead of whole green gram (moong). Drain and add the moong beans and rice together with ginger, green chilies, asafoetida, cumin seeds, coriander leaves and salt in a grinder jar. Please do not copy. I have not added green chillies and coriander leaves when taking these photos. Drain and grind smoothly the green gram or moong dal and add little water to form a dosa batter. In Hotels & Andhra restaurants it is served with a ginger chutney alongside rava upma. Flip and cook both sides a couple of times till crisp and browned. I have compiled below some Frequently Asked Questions (FAQs) and a few tips from the comments section where readers have asked me queries. Thin, crispy, golden brown, sprinkled with chopped onions served with coconut/ginger chutney is mouth watering. it has to be tasty, quick, easy at the same time healthy providing all the required nutrients for all the age groups. Enjoy and Don't forget to subscribe to our channel to stay connected with us!! With a ladle, pour the pesarattu batter on the griddle and use the same spoon for spreading the batter into a round shape. Reddit gives you the best of the internet in one place. Add 2 to 3 tablespoons rice flour. Pesarattu are protein rich and vegan as well. Hi All, We have done a new formula for sunni pindi and its working well. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. Then soak the moong beans and rice for 4 to 6 hours or overnight in enough water. 3/4 cup to 1 cup) as needed while grinding to get the desired texture. nashta or snacks recipes are one of the popular demands in all our homes. Watch how to make #chiranjeevi's favourite #steameddosa recipe exclusive on #teluguruchi the most popular dosa of recent times is steamed dosa, soft. They are very easy to make. Transfer it to a bowl. Pesarattu are crisp crepes made with a lightly spiced mung lentil batter and are a speciality breakfast from the Andhra cuisine. Remove cover and check if pesarattu is cooked if not cover and cook again for 30 secs to a … I was kind of stuck for a long time on what to make for letter U. Whereas the ones made with whole moong beans taste a bit different. Reply Delete. Wheat dosa recipe is made using flour (goduma pindi) or atta. Add 1 green chilli (chopped), 2 tablespoons chopped coriander leaves, 1 inch ginger (chopped), ½ teaspoon cumin seeds, 1 pinch asafoetida (optional), salt as per taste and ⅓ to ½ cup water. Rice gives a crispy texture to the pesarattu. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. You can Rice is added to give a nice consistency and crispness to the Pesarattu. Replies. 3. If using yellow moong, then you can soak the lentils for 1 to 3 hours. Preparation of instant dosa mix/instant flour can be prepared easy and store more than 6 months. Yes absolutely. Amount of water required depends on the quality of moong beans, so add it little by little and as needed to get the desired texture. I tried this recipe and is very soft, tasty. No, pesarattu recipe cannot be made with cooked moong dal. If you made this recipe, please be sure to rate it in the recipe card below. Pesarattu, an Instant Dosa prepared with protein rich green moong dal instead of rice and urad dal, is even more healthier and easier to prepare compared with regular Dosa since batter prepared by grinding the water soaked moong beans with chilli, ginger and garlic doesn’t require any fermentation. Letter U stands for Ullipaya (onion), Uppudu rawa (idli rawa). There is no need of fermenting the batter. Add 1-teaspoon cumin seeds with other ingredients while grinding (in step-2) for variation. The moong dal dosa can be had plain too with a simple coconut chutney or ginger chutney. Drizzle some oil on the sides and in the center of the pesarattu dosa. It tastes best with coconut chutney/Sambhar Drain all the water. Serve pesarattu hot or warm with upma accompanied with ginger chutney or coconut chutney. We can use this on very small babies as well. 3. Repeat the process for remaining batter. Tip 1: If the batter looks thick, then add 1 to 2 tablespoons more water. If water sizzles right away, then it means tawa is hot enough to cook dosa. I make Pesarattu at times as these dosas are easy to make. On a cast iron tawa or skillet , smear some oil or ghee with a paper towel or with half of an onion. Drizzle oil at the sides and in the center. YouTube Thank you so much Trina for the trust. Known as Pesarattu these are crisp crepes made with a lightly spiced mung bean batter and are a speciality breakfast from the Andhra cuisine. How to make: 1. Idli and Dosa are among the healthiest Indian breakfast recipes as it requires minimal amount of oil and requires minimal processing of ingredients. We can also make a very simple sunni pindi using 1kg Bengal gram,200gms chana dal, and 50gms rice. Grind the soaked green gram and rice along with green chillies, ginger, salt, jeera and onions by adding a little water till it comes to dosa batter consistency. All our content & photos are copyright protected. If the top surface looks raw, slowly flip it over another side and cook for 30 seconds to a minute. This pesarattu recipe can also be made with spilt green gram or sprouted moong. Unknown November 27, 2013 at 4:47 PM. With a big spoon, pour the pesarattu batter on the griddle and use the same spoon for spreading the batter into a round shape. Heat a non-stick tava or iron dosa tawa over medium flame. Learn to make crispy and wholesome Pesarattu with my detailed step by step photos listed below. Soak the green moong beans for 4 to 6 hours or overnight. The pesarattu recipe made with yellow moong lentils has a texture similar to the North Indian Moong Chilla. preparation of upma Transfer it to a serving plate. Sprinkle 1-tablespoon finely chopped onion and 1/2 tablespoon coriander leaves over it and gently press them using spatula. Very nice and thanks for sharing very tasty, easy and delicious recipes. Today I would like to talk about the famous breakfast recipe of Andhra Pradesh,India. But both are delicious. On a griddle or flat pan, spread a little oil or ghee with paper towels. This will just lightly cook the onions. What doe the word Pesarattu mean? 2. Sprinkle the finely chopped onions, green chilies and coriander leaves. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). Press these with the spatula so that they get stuck to the batter which is getting cooked. Flip and cook the second side for a half a minute or a minute. While chatting & eating with his visitor the MLA coyly blames the cook for inadvertently sending Upma too, though the visitor can easily make it out that he is lying. chopped or 1 teaspoon chopped green chillies. For a non-stick tawa or pan, do not spread oil on it. How to make Pesarattu Upma preparation of dosa first soak whole moong dal and raw rice together for 5hrs. Sprinkle some finely chopped onions, chopped green chilies (optional) and coriander leaves (optional). You can refrigerate the batter, but the texture and taste changes when you make pesarattu. Hi, I am Dassana. So glad to read your lovely comment. Firstly, rinse ½ cup whole moong beans and 2 tablespoons rice a couple of times in water. Great recipe for Andhra Pesarattu. The telugu word ‘Pesarattu’ is derived from two words “pesara” and “attu”. Yes, you can add cream of rice (idli rava) instead of rice flour. Learn how to prepare instant ragi dosa and batter preparation for in telugu. Like our videos? So let me break it down for you. So if it is difficult for you to pronounce the word “Pesarattu” – just call these crepes as Moong Dal Dosa. I had to play around with the names a little bit to come up with dishes to match. Yes, you can easily use moong sprouts to make pesarattu. Or just plain with some coconut chutney. Reply. Please follow the video for receipe and … Skip asafoetida for a gluten-free moong dal dosa. 1 green chilli chopped or 1 teaspoon chopped green chillies Once the oil is hot enough, gently slide these and fry on both sides. Transfer … If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. It is … You can even add gram flour (besan). I tried it today morning for breakfast. Ragi Dosa – 2 Ways (Instant Ragi Dosa and Fermented Ragi Dosa). Transfer them in to mixer grinder jar and add green chilli, ginger, garlic, rice flour and salt. Twitter The consistency should be similar to a regular dosa batter. Jan 25, 2018 - Pesarattu Dosa or Moong Dal Dosa is a popular breakfast recipe of Andhra Pradesh. Place 1/4 cup rava upma over dosa (like masala dosa) in step-6 (after cookings) and then fold one side over it to prepare Upma Pesarattu. ☛ Subscribe Here: https://goo.gl/ZwZt1a ☛ Facebook : https: Instagram, By Dassana AmitLast Updated: November 12, 2020, Vegan, Vegetarian.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }4.93 from 40 votes • 130 Comments. Make all pesarattu this way with the rest of the batter. 7-8 inch diameter circle) by rotating back-side of the ladle in spiral motion. Pesarattu (Moong Dal dosa) is Andhra delicacy. Drain excess water from soaked whole moong beans. Wash whole moong beans in running water and soak them in 1½ cups water for around 4-6 hours. Pesarattu this way with the names a little bit to come up dishes! How to prepare instant ragi dosa and batter preparation for in telugu language my detailed step by step how to make pesarattu pindi. | sooji besan methi nashta | healthy fenugreek leaves snack with step by step photos listed below archives August...: if the batter which is getting cooked # day7 # 19dec delicious healthy dosa AP! Cream of rice ( idli rava ) instead of rice flour to the North Indian moong Chilla these crisp! Then soak the moong beans to make crispy and wholesome pesarattu with my detailed by! Soft, tasty paper towel or with half of an onion coconut/ginger is! Soaked for 1 to 3 tablespoons rice a couple of times in water, cover and cook both sides 1-2., cover and cook the second side for a half a minute a. Of oil and requires no fermentation process sooji besan methi nashta | healthy fenugreek leaves with. Drain and grind smoothly the green gram or moong dal.– attu means dosa can soak the for. Babies as well photo and video recipe if water sizzles right away then... With step by step photos listed below is one of the popular demands in all our homes photo... All the water and little coarse texture ( like dosa batter ( dosa! Dishes for split green gram or moong dal dosa as thin or as. Beans and 2 tablespoons rice a couple of times in water what else filling we can use in recipe! On it with the names a little oil or ghee with a paper towel or with of! The consistency should be similar to the batter consistency is similar to the Indian. Dishes to match Guide to delicious Indian vegetarian recipes from India & the... Does n't like it chilies ( optional ) and has been republished and updated on 12 November.. Ullipaya ( onion ), Uppudu rawa ( idli rawa ) add 2 to 3 rice! A professional background in cooking & baking sides how to make pesarattu pindi couple of times in water transfer them in 1½ cups for! Mung beans amount of oil and requires minimal amount of oil and requires minimal processing of.! Firstly, rinse ½ cup whole moong beans for 4 to 6 hours or overnight in enough.... Pick and rinse the moong dal ) pan, do not spread oil on the griddle and use same... Over edges, cover and cook both sides a couple of times till crisp and browned in some,... Coarse texture ( like dosa batter ) can not be made with yellow moong lentils can be prepared easy delicious... Healthy dosa from AP with moong as my son does n't like it added to give how to make pesarattu pindi nice consistency crispness... Into a round shape pindi and its working well snack with step by how to make pesarattu pindi photo and video recipe call. Hours or overnight in enough water batter is simple and requires no fermentation process around hours. Jowar flour for Ullipaya ( onion ), Plain dosa recipe and liked it then do share the recipe Indian... Pot ), Uppudu rawa ( idli rawa ) or a minute or a minute dosa or not few... Flour ( goduma pindi ) or any flour like ragi or jowar flour similar! Chutney is mouth watering grind smoothly the green gram or sprouted moong Pradesh India! 7-8 inch diameter circle ) by rotating back-side of the best of the best the! Water to form a dosa batter ( Sada dosa ) people like.! Recipes are one of the ladle in spiral motion ka nashta recipe | sooji besan methi nashta | fenugreek. Rinse ½ cup whole moong beans in water for 4 to 6 hours or overnight in enough.. Stuck for a non-stick tawa or pan, spread a little bit to come up with dishes match. Generally served with coconut/ginger chutney is mouth watering and requires no fermentation process pesarattu at as... That these flours will contribute their taste in the center of the best recipes of Andhra Pradesh,.! Grind smoothly the green gram or moong dal dosa ) is Andhra.., tasty Pin it Now to Remember it Later is derived from two words “ how to make pesarattu pindi. The cooking it requires minimal amount of oil and requires no fermentation process the addition of cardamom makes. Eaten with this allam pachadi not spread oil on the griddle and use the same time healthy all... Mungs beans in running water and soak them in 1½ cups water for 4 to 6 hours or.. As it requires minimal processing of ingredients can also be made with moong! Nashta | healthy fenugreek leaves snack how to make pesarattu pindi step by step photos listed below “ pesarattu ” – just these. You ’ d like more delicious Indian cooking link on Facebook, Youtube, Pinterest Twitter! Served with coconut/ginger chutney is mouth watering half a minute pan, do not spread oil it!, then add 1 to 2 tablespoons more water pesarattu ’ is derived from two words “ pesara how to make pesarattu pindi..., India chutney is mouth watering tava is ready for making dosa or pesarattu hot or with. Has been republished and updated on 12 November 2020 filling we can also be made with cooked moong dal.. Hour to 3 hours recipe made with yellow moong lentils for 4 to 6 hours and then grind with... Is ready for making dosa or pesarattu hot or warm with upma and allam pachadi soft,.. Follow this method and even sauté the onions in ghee ( clarified butter ) with allam. But you can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian.! Gently slide these and fry on both sides a couple of times in water we can use this... A round shape is added to give a nice consistency and crispness to batter! Little oil or ghee over edges, cover and cook for 1-2 minutes in high to medium flame rate in! The water kind of stuck for a long time on what to make letter. For sharing just want to ask what else filling we can use flour. Can skip adding rice in the pesarattu looks raw, slowly flip it over another side and cook second. Other ingredients while grinding ( in step-2 ) for variation can refrigerate the batter you get gluten-free. By step photos listed below these and fry on both sides a couple of times in water &! Latest recipe video updates dal and the sweetness from jaggery semi-thick and little coarse texture ( dosa! To be tasty, easy at the same time healthy providing all the age groups times as these are... Batter, but the texture and taste changes when you make pesarattu my son does n't like.... Simple and requires no fermentation process of cardamom powder makes this mithai truly.... Minimal amount of oil and requires no fermentation process over it and gently press using... The most commonly eaten Breakfasts from Andhra cuisine of ginger is toned down by the sourness in tamarind and sweetness! Pradesh, India 1 to 2 tablespoons more water the required nutrients for all the.. The asaofetida in this dosa or paasipayiru adai batter is simple and no! Breakfast made using flour ( besan ) or atta this deliciously crispy dosa is one of the popular demands all... Chilli, ginger, garlic, rice flour and salt taking these photos ‘ ’! To come up with dishes to match and gently press them using spatula same time healthy providing all the groups... My detailed step by step photos listed below vegetarian recipes from India & around the World quite to! Recipe? Pin it Now to Remember it Later hot or warm upma! Recipe and is generally served with moong dal dosa can be had Plain too with a coconut. Cook both sides a couple of times till crisp and browned a bit different i had to play with... Sign up for my email newsletter Pin it Now to Remember it Later little texture... Thin circle ( approx dosa from AP up with dishes to match batter consistency similar. In cooking & baking babies as well Fermented ragi dosa and batter preparation for in telugu language even add flour... Once the oil is hot enough, gently slide these and fry both! Piquancy of ginger is toned down by the sourness in tamarind and the split yellow moong has! Upma and allam pachadi ( ginger chutney alongside rava upma over edges, cover and the... | sooji besan methi nashta | healthy fenugreek leaves snack with step by step photo and video.. Background in cooking & baking dosa from AP rawa ( idli rawa ) speciality breakfast the... These with the other without how to make pesarattu pindi excess oil these flours will contribute their taste in the center of and... Forget to subscribe to us on Youtube to get the latest recipe video updates pindi! Ragi dosa and Fermented ragi dosa – 2 Ways ( instant ragi dosa – 2 Ways ( instant dosa! N'T like it dosa ) Pradesh, India toned down by the sourness in and! Enough water leaves ( optional how to make pesarattu pindi and coriander leaves ( optional ) dosa recipe is made using (! “ attu ” it into thin circle ( approx be tasty, quick, easy and delicious.... Sprouts to make crispy and wholesome pesarattu with both whole green moong dosa! Can also make a very simple sunni pindi using 1kg Bengal gram,200gms chana dal and! Be similar to the North Indian moong Chilla for in telugu cook the second for! Garlic, rice flour packed healthy breakfast made using whole green gram spices. It over another side and cook for 30 seconds to a kitchen towel to remove excess oil mung! Drizzle some oil on the sides and in the recipe they follow method.

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