Pesarattu is not only easy to prepare but also very nutritious as we are using green gram to make this dosa . A delicacy from Andhra Pradesh, it is sometimes served with Upma (pesarattu with upma is know as MLA pesarattu) and ginger chutney.

When you are in Andhra Pradesh, you must try their famous whole green moong dosas, known as Pesarattu. On the other hand, you can try it right away in your own kitchen!
These delicious green gram dosas include a little bit of rice for crispness, as well as green chillies and ginger for an elegant flavour.

They are usually filled with sautéed onions, but some people like to use raw onions and coriander, instead. Yet others like to serve it as Special Pesarattu, stuffed with delicious rava upma! Here i served plain pesarattu with coconut chutney.

If you like crispy pesarattu, add 1 cup of moong dal and 1/2 cup of raw rice(any rice). If you like smooth pesarattu, just add 2 tbsp of raw rice.

For the batter: Soak the whole green moong dal and raw rice for 5-6 hours. Over night is fine too. The raw rice gives the dosa a very crispy texture. After soaking, drain the water and grind the mixture to a fine paste along with the cumin seeds, ginger, green chillies, and salt. Add up-to a cup of water while grinding.

For making Pesarattu:
If the pesarattu dosa batter is very thick, thin it out by adding little water. We will need a pouring consistency for making pesarattu. Dense batter makes thick pesarattu.Heat the dosa griddle until medium hot. Add ⅓ cup batter and swirl to completely cover the dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the pesarattu.

Check other Tiffin recipes:

Prep Time : 5-6 hours        Cooking Time : 15 mins

Serves : 20 -22 dosas

Ingredients:

  • 1 cup whole green moong dal
  • ½ cup raw rice
  • 1 teaspoon cumin seeds
  • 1 inch piece of ginger
  • 2-3 green chillies
  • Salt to taste
  • 3 tablespoon Oil/ghee for making pesarattu

Method:

For the batter:

  1. Soak the whole green moong dal and raw rice and for 5-6 hours. Over night is fine too. After soaking, drain the water and grind the mixture to a fine paste along with the cumin seeds, ginger, green chillies. Add upto a cup of water while grinding.

2. Now add required salt to a batter. If the pesarattu dosa batter is very thick, thin it out by adding little water. We will need a pouring consistency for making pesarattu. Dense batter makes thick pesarattu.

3. Heat the dosa griddle until medium hot. Add a laddle full of batter and swirl to completely cover the dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the pesarattu. If you want add 1/2 laddle more batter, swirl a thick dosa.

.4. Loosen the edges of the pesarattu dosa with a steel spatula. Flip the pesarattu dosa. Cook for 30 seconds more. Remove pesarattu dosa from the griddle and repeat with remaining batter. Serve it with chutney or idly podi. IMG_20171226_115612_Bokeh

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