Pesarattu is Andhra special,which you can find in many of the blogs,native from Andhra…Its made out of green moong and little rice and it should be thin by the original recipe…I think some make with yellow moong too,but I think pesarattu with whole green moon is healthier and has a good texture too!
Ginger flavored chutney is apt for pesarattu coz, the ginger flavor suppress the raw smell in pesarattu and is a great combination and just made for each other!
Now this has become a regular menu in our breakfast,only thing I should say,now I have changed the recipe more like Adai ,which both me and my hubby like 🙂
Pesarattu recipe
Prep Time: 12 hrs | Cook time: 20 mins | Serves: 4
Ingredients
Raw rice – 2 tbsp
Ginger(optional) – 1 inch
Cumin seeds(optional) – 1 tsp
Green chilli – 4
Onion – 1
Curry leaves – 1 sprig
Coriander leaves – 2 tbsp chopped
Asafoetida – 1/4 tsp
Salt & Water – As needed
Method:
- Soak whole green moong,with rice,through night,morning drain the water and first grind ginger,green chillies, cumin seeds and then add moong and grind to a coarse batter,of adai consistency(We like ours bit thick and coarsely ground,if you want thin pesarattu,grind smooth).
- Mix in salt,asafetida,onion,curry and coriander leaves and mix well.Add water if needed.
- Heat a tava and spread to your required thickness just like we make dosa,add oil.
- Flip to cook on the other side too.(cook 2 mins in medium flame each side or till golden brown)
- Serve with coconut chuteny or chutney of your choice..I served with ginger flavored coconut chutney…
Notes
- You can make pesarattu with sprouted whole green moong too.
- This is my own version of pesarattu, I have made my own changes,so it may vary from authentic recipe!
- For authentic version, grind green gram with ginger, green chilli and jeera. Make thin dosa and no need to mix onion with the batter. Onion can be topped.
Coconut chutney – Ginger flavored
Coconut chutney with ginger
Ingredients
Ginger – 1 inch piece
Green chillies – 4-5 nos.
Tamarind – 1 small pinch
Pottukadalai (roasted gram dal) – 1 tbsp
water and salt – as needed
To Temper
Mustard – 1 tsp
Urad dal – 1 tsp
curry leaves – 1 sprig
Method
- Grind all the ingredients under the 1st table into a smooth paste.
- Season with all the items given in To Temper table.Mix well.
Though pesarattu is served with differnet ginger chutney, I thought I would atleast make it go well with this ginger flavoured coconut chutney.
Does the batter need to sit for a while? I have been thinking of making pesarattu as well this weekend 🙂
Enticing Pics of Pesarattu. Healthy Breakfast Raks.
Raji, this looks very yummy..I am fond of Pesarattu..A very healthy dish indeed..
Nags,
No need,you can make instantly after grinding! Have a nice weekend:)
looks very good..and nice pictures..very helpful…
Woww eyecathching pics, my fav..just drooling over them..
As usual very nice pic.I too make this but with yellow moong dal.Will try ur version.very healthy recipe too.
Was expecting this post :)Definitely will give it a try…Nice pics:)
Wow tempting attu. This is one of my favourites. Coconut chutney with ginger sounds yum.
Truly speaking it looks awesome, i always enjoyed your photography and the details u give.
cheers.
Very nice looking pesarattu…..love the pics.
My mom used to make this once a while, she larned from a magazine and we kids used o love it as it was totally different than our normal dosa.
Hi Rajeshwari,
I loved your recipe presentation and the pics are awesome. I love pesarattu, addig rice to it is something new I learnt here. I am a new commer in blogging world hope to make great friends here. Do visit my blog and write ur views.
TC
Looks delicious Raji. We all love pesarattu. Your step by step pics are very nice. Chutney looks very tempting as well.
Excellent green color on the dosa, Raks. I will make this! 🙂
Love this dosa..Looks perfect…Nice click 🙂
healthy & delicious dosa …
Raks.. looks lovely and golden. I have a twist to this that I’ll be posting today… 🙂
many Andraite makes with green moong… looks absolutely delicous ur pict
Wonderful color, such delicious-looking pictures 🙂 I love this dish…
oh what a beautiful dosa? looks too good.
Love the pics..Beautiful green dosa with white coconut chutney..
Lovely pesarattu:)
i had these at my frnds place for the first time..that was really yummy..never tried making myself..its a really healthy breakfast to have..love the pics
What a healthy dosa..:)
hi raji,
As usual ur photos are awesome, they make u mouthwatering….., I do prepare pesarattu most of the times, When I was in India, I used to prepare with split moong dal, when I came here my Andra friend uma asked me use dehusked Green gram dal & now I make with it, She also says- you have to make pesarattu & like potato filling in masala dosa you have to put uppumavu in the middle, fold it & serve it!!!!!, & as u said it is a very healthy dish.
A wonderful click of that delicious pesarattu makes me hungry now..
Just came here from Laavanya’s pesarattu post and I see this here.:D
I’ve made pesarattu a couple of times but have not been too happy with the results. I think my proportions were not right. I clicked pics too intending to post it, but could not since it didn’t taste all that great.:D
I should try your proportions the next time.
Your pesarattu looks gorgeous, Raks!
pesarattu looks very rich and yummy! I usually make this with split moong dal. Gorgeous pics.
Raji, have something for you here :http://vibaas-world.blogspot.com/2008/02/morkuzhambu-south-indian-kadhi.html
TBC,
you know what,when the first time I made even I dint liked much the taste,I felt something raw,but afterwards,I tried adding more of asafetida and onions I mix up with the batter itself and made bit thicker….then I liked,the key is the ingredients like asafetida,onion and green chillies u have to add more,that all! Hope you will like next time:)
I too love this a little coarse and make this with sprouted moong beans. I rest the batter for about 30mins and love pesarattu – a vestige from my Secunderabad days:) Yours looks green and nice, and the ginger twist to chutney is new too!!
I love pesarattu too and mostly make them with sprouted moong. Lovely picture!
Hey Raks,
Thanks for the info. 😀 I added all of those things but I guess I need to addd some more. I will try your proprtions too(for the dal and rice) the next time. Thank you!:)
thats so cool raji… send me the whole plate.,
Raji, this is really lovley recipe. Heakthy one too. Great click raji, step by step pictures are really good
Nice dosa.My mom makes this dosa with yellow moong
hey i love pesattu very much. your pictures so wonderful.
Yummy pesarattu…After coming to Singapore I have also started using whole green moong for pesarattu because they are available even in N.T.U.C. and Cold Storage…
Great picture a usual. Love pesarattu…I too call them adai at home. Make them thick and crispy…
Nice green color,pesarattu is my fav. kind of dosa:)
Wow….Very nice looking pesarattu…..lovely pics. This is my fav 🙂 Thanks for the comment.
that looks delicious…my mouth watered!
oh and i noticed u got an award so congrats for that 🙂
just saw the details of the eventand was thinking to mail about u this.what a coincidence.
wow .. I love the color of the dosa & chutney looks yumm too .. Pic is fabulous
This looks super yum! You have wonderful collection of recipes here!
Awesome pictures. Dish looks delicious & healthy tooo..
Looks perfect and so tempting..
Pesarattu looks very crispy .I m sure that ginger chutney and pesarattu will make a good pair.
Love your pesarattu Raji! What a color! and can’t resist to try this soon.. You are right, ginger chutney and pesarattu are perfectly made for each other 🙂
Looks so nice, Raj! love the green dosas with chutney.. how are u, no news for long..? 🙂
I love Pesarattu and the ones made by you, look so perfect, crispy and just right with lovely coconut chutney to go with. Healthy and tasty.
what a coincident. this is what i had for breakfast today 🙂
Good one Raji…a very healthy dosa.The best thing is these dosas dont need time for fermenting…jes grind and make….yummy:)
that’s a nice idea to use green moong – nice color there!
This looks oh, so delicious! I am planning on making this over the weekend, thank you for this lovely, authentic recipe!
Hi Raji… I made pesaratu yesterday & to my surprise every body (my hubby & bro in law hate green gram) in my home liked it and had stomatch full. A much heathier way to make them eat a cereal. I made the same chutney for the dosa… the combination is a super hit…
I made some just now and it turned out just perfect… my one year old smacked his lips as he ate. I've always wondered about good ways to give him protein, and you just made it so easy and tasty! Thank you very much. Just a word – I had forgotten the cumin initially and made one pesarattu before I realised and added it later. Must say, I preferred it without cumin.. .
Hi Raji,
I made your version of coconut chutney, it tasted good. But i couldnt get the milky white colour like yours.Mine is light yellowish..I have also tasted similar chutney in murugan idli shop..Is there anything to be added??Pls suggest,I am a beginner and trying your recipies…Thanks for your finger licking recipies..
Hi….thanks for your recepies…jus love them 🙂
Can i make the dosa using yellow moong dal too ????
Wow that's tempting. Nice raks.weekly once it will be our breakfast
I tried this adai. But though I browned it ton both sides, the dosa came off sticky. Also I had to take the dosa in pieces from the tave. Could it be I added too little rice. The dosa did not come dry and crisp though I had browned it on both sides. I have been on your site since last october and I try out the recipes. Please help.
No without rice also the adai comes out good. Only that it wont be crispy. This will be more on softer side, but definitely not sticky. more water could be the problem. Or could be the pan. use a well seasoned pan for best results.
Thanks for your reply. Will try again.
I read somewhere. It has to. Otherwise some parts of the moong bean won't get soaked or seomthing like that. 🙂
Hi, tried this receipe just now my family members liked this alot
Thnks for this wonderful receipe
Do not leave the batter to stay for more than an hour, it starts foaming, and drastically leads to getting spoilt.. Better to use immediately
We can use the same batter for paniyaram too….. My mom prepare this…. Thank u raks kitchen