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Pesarattu

Pesarattu is a crepe-like bread, originating in Andhra Pradesh, India, that is a variety of dosa. It is made with green gram (moong dal) batter, but, unlike a typical dosa, it does not contain urad dal. Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh. It is typically served with ginger chutney or tamarind chutney. Green chilies, ginger and onions are used in variants.


A pesarattu stuffed with upma is known as upma pesarattu. It is popular in Andhra Pradesh cities. Upma pesarattu is a favourite in the Coastal Andhra.


The difference between Pesarattu and Dosa is simple, dosa batter needs rice and urad dal and nedds to get fermentation, whereas pesarattu doesnt need fermentation.


LETS GET COOKING:


Pesarattu



Course : Breakfast



Cuisine : Indian



Prep time : 5 minutes



Process time : 10 minutes



Total time : 15 minutes


Ingredients:

  • Moong dal - 1 cup

  • Green chili - 2

  • Ginger - 1/2 inch

  • Salt - 1 tsp

  • Water - 1/2 cup

  • Oil- 1 tsp

Instructions:

  1. Wash the moong dal, add water soak them for overnight

  2. Drain the soaked water, add into mixer jar

  3. Add green chili and ginger into it

  4. Add required water into it, grind it into smooth batter

  5. Transfer into bowl

  6. In a hot dosa tawa, take 1 ladle of moondal batter, spread it into round shape

  7. Apply oil around the corners and cover with lid

  8. Once the dosa turns crispy brown, take from tawa

  9. Serve hot with any chutney

Pictorial :


moong dal
moong dal

water
water

soak overnight
soak overnight

after soaking
after soaking

into blender
into blender

green chili
green chili

ginger
ginger

salt
salt

required water
required water

grind smooth batter
grind smooth batter

into bowl
into bowl

heat the tawa
heat the tawa

spread the batter
spread the batter

apply oil
apply oil

cook
cook

until crispy
until crispy

ready to serve
ready to serve

serve with chutney
serve with chutney
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