Pesarattu is one of the specialties from Andhra, in South India - usually had a breakfast dish. In fact, it is one of the identities of my native state. There are a number of ways this crisp green moong dosa can be made and the recipe is quite simple. In Telugu (the native language of the state), Pesarattu means Attu (dosa) made from Pesalu (Green Gram/Whole Green Moong Dal). So a recipe where the green moong has been used to make crispy dosas is called Pesarattu. This is a recipe from my Amma’s kitchen and the preparation of pesarattu is quite simple – soak whole green gram/split green gram along with a handful of rice in enough water for 4-6 hours. Grind it into a smooth batter. Make pesarattu right away- that’s the best part about this recipe. No fermenting time or waiting time. The most usual way to make a Pesarattu is by topping it up with finely chopped onions and with a side of special ginger chutney (Allam Pachadi) . For people like my uncle who love spicy food (another identities of most Telugites), they add finely chopped ginger and green chillies on the pesarattu too. Yet another classic combination is to have Upma – Pesarattu . It may sound weird but it one of the tastiest dishes that we people from Andhra make (even if it sounds like I am bragging 😀 ). Do check out my Allam Pachadi/Ginger Chutney recipe tomorrow to prepare this classic combo at home.
Ingredients
Whole Green Moong Dal also known as green gram, paccha pesalu is the main ingredient for making the pesarattu batter. You can also use moong sprouts, if available! Raw Rice, a small quantity of the rice added to the batter makes the pesarattu crispy and helps spread it thin too. Ginger & Green Chilli are both added to the batter for extra spiciness and flavor. Cumin Seeds are used for adding flavor but also helps with better digestion! Finely Chopped Onions, Green Chillies, Ginger can be added on top of the pesarattu as it is cooking.
Step by Step Instructions
In bowl, wash and soak 2 cups whole green moong/pesalu & 2 tablespoon raw rice with enough water for 4-6 hours or overnight. Drain the water and add it to a blender with 1" ginger, 1 green chilly and 2 teaspoon cumin seeds. Blend into a smooth batter and sprinkle some water only if needed. Add required salt and mix well. The consistency of the batter should be thick like idli batter. Heat a cast iron dosa tawa on medium flame. Take a ladle of the batter and spread it as thin as possible on the dosa tawa. Drizzle oil all over the pesarattu and sprinkle finely chopped onions on top. Let the Pesarattu cook on low to medium flame for longer time until golden brown spots start to appear on it. Gently remove the pesarattu from the tawa, fold it in half. Repeat the same with rest of the batter. Serve hot with Coconut Chutney & Allam Pachadi/ Andhra Special Ginger Chutney.
Recipe Notes
Adding ginger, green chilli and cumin seeds while making the batter is essential and adds to the taste. Also ginger and cumin seeds help with easy digestion.The batter doesn’t have to ferment and it can be made immediately into dosa. The batter stays good in fridge for about 2-3 days.Additionally, butter can be spread all around the dosa, instead of oil to make Butter Pesarattu.
Top Tip
Do not make the batter too runny and it should be thick else, it would be hard to make the moong dosa. It’s important to cook pesaratu on low medium flame for longer time to get it crispy.
Substitutions & Variations
Adding just 2 tablespoon of raw rice gives the crispness to the Pesarattu. It is however optional. In addition to the finely chopped onion, finely chopped ginger and finely chopped green chilly for a spicier version. Additionally, butter can be spread all around the dosa, instead of oil to make Butter Pesarattu. Another popular variation to this is to serve pesarattu along with upma.
Storage & Serving Suggestions
Pesarattu is best served hot, immediately after being made. It can lose its crispness on cooling down to room temperature. Coconut Chutney and Allam Pachadi are both great combinations! The batter stays well in fridge for 2-3 days in an airtight container.
Video Recipe
More Andhra Recipes
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