Pesarattu is one of the variety of dosa, prepared with whole green gram or moong bean 0r paasipayarru. It is similar dosa, but not dosa, it does not contain urad dal and needs no fermentation. It is eaten both as breakfast and as snack in Andhra Pradesh and Rajasthan in India. It is commonly served with ginger chutney known as allam chutney. Sometimes it is also served with plain upma and is known as MLA pesarattu, since the pesarattu is served with upma and ginger chutney in MLA quarters of Andhra Pradesh. Let us move on to the recipe…
- Whole green gram / Moong Bean / Paasi payarru – 2 cups
- Raw rice – 4 tbsp
- Salt to taste
Making of Pesarattu –
- Wash and soak the whole green gram / moong bean / paasi payarru and raw rice together in a bowl of water for 6 hrs or overnight.
- Drain the water and grind the whole green gram along with water to a fine paste (add water little by little).
- Transfer it to a bowl, sprinkle salt and mix them well. Pour in some water to reach the consistency (runny consistency or dosa batter consistency).
- Do not disturb it for 5-10 mins.
- Heat a griddle, rub with oil on the griddle.
- Pour in a spoonful of batter and spread it over the griddle.
- Drizzle oil along the sides of the pesaruttu, swap and cook on the other side.
- Remove from the fire and serve hot.
Serve hot along with Ginger (allam) chutney. Goes out well for breakfast.
Note: You can also add finely chopped onions along with crushed cumin seeds over the pesarattu and continue cooking.