Pesarattu Dosa is a famous Andhra breakfast dish. It is nothing but the Green gram Dal Dosa. It is a light and healthy dish which people of diversity can enjoy4! It is usually served with Ginger Chutney.
Pesarattu or Pesarattu dosa is one of the popular breakfast in Andhra Cusine. Its a dosa variety, but unlike conventional dosa batter made with rice and urad dal, pesarattu batter is made with green gram (mung bean) along with rice, ginger, green chili and onions. There is no fermentation process for this batter. Pesarattu is usually served as breakfast or as an evening snack. It is usually served with Ginger Chutney or Tamarind Chutney. Upma pesarattu is another variety popular in Andhra where the Dosa is stuffed with Sooji upma and served as part of Andhra Meals.
Recipe Card for Pesarattu Recipe | Green Gram Dosa Recipe:
Pesarattu Dosa is a famous Andhra breakfast dish. It is nothing but the Green gram Dal Dosa. It is a light and healthy dish which people of diversity can enjoy4! It is usually served with Ginger Chutney.
Soak the whole green gram dal and rice together in the water overnight or about 12 hours.
Making of Pesarattu Batter and Garnish
Wash the green gram dal and drain the water. Grind the dal along with green chilies, ginger and onion.
Grind all the ingredients into a fine paste by adding little by little. The batter consistency should be like a dosa batter. The batter should be a little coarse. Don’t ferment the batter. If the batter is too tight add water and mix it thoroughly.It should not be too tight, not too watery.
Shift the batter to a bowl and add the salt and mix well.
Heat oil in a pan and add the finely chopped green chili, ginger, coriander leaves and onion. Fry for 2 mins and keep it separately. This is to garnish the Pesarattu.
Cooking Pesarattu
Heat a tawa/griddle on a medium heat and grease it with oil. The pan must be hot for Peserattu to come out in a good shape. If you sprinkle the water on the pan, it should sizzle.
Take a ladle full of batter and pour it on the pan and spread it into a thin round layer. After 2 seconds, use a spatula to spread the batter so that the edges become thin.
Wait for few seconds and drizzle a little bit of oil around the edges of Pesarattu and on top of it. Cook in low flame till it becomes crispy. As we have spread the dosa very thin, we don’t need to cook on the other side.
Sprinkle the fried onion+green chilli+cummin seed mixture on the top.
When the dosa is cooked and it becomes crispier, fold it in half or roll it fully.
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Instructions with Step by Step Pictures
Soak the whole green gram dal and rice together in the water overnight about 8-10 hours.
Drain the water from soaked moong and rice. Grind the dal along with green chilies, ginger and onion
Grind all the ingredients into a fine paste by adding little by little. The batter consistency should be like a dosa batter and also the batter should be little coarse. Don’t ferment the batter. If the batter is too tight add water and mix it thoroughly.It should not be too tight, not too watery. Shift the batter to a bowl and add the salt and mix well.
Heat oil in a pan and add the finely chopped green chili, ginger, coriander leveas and onion and fry for 2 mins and keep it separately. This is to garnish the Pesarattu.
Heat a tawa/griddle on a medium heat and grease it with oil. The pan must be hot for Peserattu to come out in a good shape. If you sprinkle the water on the pan, it should sizzle. Take a ladle full of batter and pour it on the pan and spread it into a thin round layer. After 2 seconds, using spatula spread the batter so that the edges become thin. Wait for few seconds and drizzle little oil around the edges of Pesarattu and on top of the Peserattu. Cook in low flame till it becomes crispy. As we have spread the dosa very thin, we don’t need to cook on the other side. Sprinkle the fried onion+green chilli+cummin seed mixture on the top
When the dosa is cooked and it becomes crispier, fold it to half or roll it fully
Very healthy and tasty breakfast.
I usually add only a handful of rice, that makes it softer and can be eaten later too without hardening!