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:
Course : Breakfast
Cuisine : Indian
Prep time : 5 minutes
Process time : 10 minutes
Total time : 15 minutes
Moong dal - 1 cup
Green chili - 2
Ginger - 1/2 inch
Salt - 1 tsp
Water - 1/2 cup
Oil- 1 tsp
Wash the moong dal, add water soak them for overnight
Drain the soaked water, add into mixer jar
Add green chili and ginger into it
Add required water into it, grind it into smooth batter
Transfer into bowl
In a hot dosa tawa, take 1 ladle of moondal batter, spread it into round shape
Apply oil around the corners and cover with lid
Once the dosa turns crispy brown, take from tawa
Serve hot with any chutney
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