Pesarattu is an Andhra special dosa variety made with whole green gram, ginger, cumin. Healthy, nutritious breakfast idea, easy to prepare.
Pesarattu is Andhra special, famous across south India. It’s made out of green moong and little rice along with ginger, cumin to help in digestion. Prepared just like dosa spread thinly over tawa.
Unlike other dosa varieties, this is prepared with only green moong (pesarattu name comes from ‘Pesara’ aakupacha) and only traces of other ingredients like rice. There is no fenugreek seeds or urad dal.
This gives unique color and flavor for it and high nutritional value as well.
It is served with it’s best pair allam chutney. This aids digestion as well, preventing us form heart burn. I prepared a ginger flavored coconut chutney still has a domination of ginger flavor.
This is also served with sauteed onion topping or raw onion is sprinkled along and cooked with it.
The most famous variety is MLA pesarattu, where it is served with upma as stuffing. Just like we have masala dosa, this is stuffed with upma.
Now this has become a regular menu in our breakfast, only thing I should say, make it at times like our own adai too. That is grind coarsely, add lots of onion and make it thick.
- 1 cup Whole green moong green gram
- 2 tablespoon Raw rice I used rice flour
- 1 inch Ginger
- ½ teaspoon Cumin seeds
- 2 Green chilli
- 1 Onion Optional
- ¼ teaspoon Asafoetida optional
- Salt & Water – As needed
- First, wash whole green moong 2-3 times and soak with rice overnight.
- Morning drain the water. Take ginger, green chilli, cumin seeds, salt, half the moong in blender.
- Add enough water, grind smoothly. Transfer to mixing bowl.
- Grind remaining moong and transfer to mixing bowl.
- Add rice flour and water if needed to adjust consistency. It should be like idli dosa batter.
- Heat a tawa and spread just like we make dosa, add oil.
- Flip to cook on the other side too. Cook in medium flame each side or till slightly golden brown. You can also skip flipping and slow cook until crisp like we do plain roast.
- 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!
- You can top with onions like how we make onion dosa.
Step by step
1. First, wash whole green moong 2-3 times and soak with rice overnight.
2. Morning drain the water and change water.
3. Take ginger, green chilli, cumin seeds, salt, half the moong in blender.
4. Add enough water, grind smoothly. Transfer to mixing bowl and grind remaining moong and add it to the bowl.
5. Add rice flour and water if needed to adjust consistency.
6. It should be like idli dosa batter.
7. Heat a tawa and spread just like we make dosa, add oil.
8. Flip to cook on the other side too. Cook in medium flame each side or till slightly golden brown. You can also skip flipping and slow cook until crisp like we do plain roast.
Serve with coconut chutney (recipe below) or Allam chutney.
Coconut chutney – Ginger flavored
|Coconut, grated||½ cup|
|Roasted gram dal||1 tablespoon|
|Urad dal||1 teaspoon|
- 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 different ginger chutney, I thought I would atleast make it go well with this ginger flavored coconut chutney.