Raks Kitchen

Gokulashtami recipes

See More;

Home » BREAKFAST-DINNER » Pesarattu recipe with ginger coconut chutney

Pesarattu recipe with ginger coconut chutney

by 68 Comments

Pesarattu recipe

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!

My version of pesarattu adai

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

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 12 hrs    |  Cook time: 20 mins    |  Serves: 4

Ingredients

Whole green moong / green gram – 1 cup

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

 I always avoid grinding jeera and ginger as I dont like that smell in this. But authentic recipe has it. 

Method:

  1. 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).
    DSC_1476
  2. Mix in salt,asafetida,onion,curry and coriander leaves and mix well.Add water if needed.
  3. Heat a tava and spread to your required thickness just like we make dosa,add oil.
    DSC_1486
  4. Flip to cook on the other side too.(cook 2 mins in medium flame each side or till golden brown)
    DSC_1489
  5. 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. 

pesarattu with ginger coconut chutney

Coconut chutney – Ginger flavored

Ginger flavored coconut chutney

Coconut chutney with ginger

Ingredients

Coconut grated – 1/2 cup

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

Coconut oil – 1 tsp

Mustard – 1 tsp

Urad dal – 1 tsp

curry leaves – 1 sprig

Method

  1. Grind all the ingredients under the 1st table into a smooth paste.
  2. 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.

Reader Interactions

Comments

  26. suparna

    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

    Reply

  48. Preety

    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

    Reply

  52. jayasri

    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.

    Reply

  56. TBC

    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!

    Reply

  62. RAKS KITCHEN

    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:)

    Reply

  64. Sunshinemom

    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!!

    Reply

  68. TBC

    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!:)

    Reply

  100. Sujatha

    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 🙂

    Reply

  114. Divya

    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…

    Reply

  116. blahmachine

    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.. .

    Reply

  118. Viji

    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..

    Reply

  124. Rosita Fernando

    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.

    Reply

  126. Raks anand

    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.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *