Pesarattu, a protein packed Andhra special dosa variety with whole green gram, ginger and cumin. Healthy, nutritious breakfast idea, easy to prepare as there is no fermentation process.
A quick protein fix to your diet, making it perfect for breakfast. You can make this healthy food weekly or often.
Pesarattu is Andhra special, famous across south India. Green moong and a small quantity of rice, along with ginger and cumin for aiding digestion, make up this dish. Prepared just like dosa spread thinly over tawa.
Unlike other dosa varieties, this dish uses only green moong (pesarattu gets its name from 'Pesara' aakupacha, which means green moong), with 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.
- Whole green moong bean - Mung bean - green gram - (Pachai payaru in Tamil)
- Rice - For giving slight crispiness and makes it easy to come-off the dosa pan.
- Ginger - Adds flavour and helps with digestion.
- Cumin seeds - For digestion and flavor.
Check recipe card for exact quantities and full list.
It pairs best with its accompaniment, allam chutney. This aids digestion as well, preventing us from heartburn.
The most famous variety is MLA pesarattu, where it serves upma as stuffing. Just like how we have masala dosa, this one stuffs with upma.
- Firstly, soak overnight for getting smoothest batter. This yields perfect looks, color as well as thin texture.
- Secondly, make batter in correct consistency to get thin and even crepes.
- Finally, cook in medium heat to ensure it stays green in colour.
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.
Step by step
1. Firstly, wash whole green moong 2-3 times and soak with rice overnight.
2. Then, morning drain the water and change water.
3. After that, take ginger, green chilli, cumin seeds, salt, half the moong in blender.
4. Then add enough water, grind smoothly. Then, transfer to mixing bowl and grind remaining moong and add it to the bowl.
5. After that, 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.
How to make MLA Pesarattu
In-fact, I myself have not made this combo so far – pesarattu + upma together. It's a combination made for each other, and it's also known as MLA pesarattu.
I have also tasted this combo back in Chennai at ID Sathyam cinemas and I loved it. Rava upma is my most favorite, so is there any better reason needed for me to like it?
It’s not that complicated to make it too… You can spend less time in kitchen, still make your family/ guests a special breakfast, that is filling. Here’s how I made to convince you.
I usually grate bulk in my ultra wet grinder coconut scraper attachment and store in small zip locks. Defrost and use when ever I need.
- Wash and soak whole green moong (paasi payaru) firstly -1 cup overnight in a big enough vessel and enough water as it absorbs a lot of water and becomes double.
- Morning on wake up, grind it in mixie to keep it simple. Its lot easier than grinding in grinder. This time I ground it smoothly. Though it doesn't need any standing time, I keep it for 2 hours aside.
- Meanwhile, grate coconut for chutney - I usually grate bulk in my ultra wet grind coconut scraper attachment and store in small zip locks. Defrost and use when ever I need.
- Then chop onions, green chillies for rava upma. Chop 2 more onions for spreading over pesarattu as well. Then peel required ginger for the chutney and if needed for upma too.
- Fry the onion slightly, meant for spreading over pesarattu and keep a side. Then temper for chutney in a bowl. After that, roast rava (1 cup) for upma and prepare upma. Grind chutney.
- At the time of serving breakfast, make pesarattu, spread some onion, then a ladle full of upma and fold into a triangle as I have done here in this dosa or just fold as we do for the usual masala dosa.
- 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.