Pesarattu, a protein packed healthy breakfast from Andhra Pradesh made using whole green gram and spices. Served this delicacy with sambar and coconut chutney.
The Telugu word ‘Pesarattu’ is derived from two words “pesara” and “attu”.Pesara Means moong lentils or moong dal. Attu Means dosa. Pesarattu is also called as pesara dosa in Telugu language.
Ingredients:
· Whole Moong / Green Gram - 1 cup
· Rice – ¼ cup
· Ginger – 1 inch
· Green chilies – 2-3
· Cumin seeds – 1 tsp
· Coriander leaves – 2 tbsp
· Hing – ¼ tsp
· Salt
· Water
· Oil/ Ghee for making dosas
Veggies: Grated carrots, chopped onions and coriander leaves (optional)
Method:
· Wash and soak the whole moong and rice in water for 3-4 hours.
· You may soak it overnight if you want to make the dosa early in the morning.
· Drain the whole moong and rice, put them in a mixer jar along with ginger, green chilies, cumin seeds, coriander leaves, hing and salt.
· Add water and grind to a paste. Adjust the consistency of the batter by adding water if required.
· Heat a tava or griddle and once it is hot, turn down the heat and smear it with some oil & water mixture. You may use onion or tissue paper or any other method.
· I have used the stem of Pumpkin to smear the oil, this is a traditional method followed by my family. You can get it from your vegetable vendor and believe me this remains like an asset for years. After few years of usage, it turns brown in color.
· Smearing oil and water mixture ensures that the dosa does not stick to the pan.
· Now pour a ladle of batter in the center of the tava/griddle and spread it quickly into a thin large circle.
· You can spread the veggies and press it lightly with a spatula. (Adding veggies is completely optional)
· Pour a tsp of oil or ghee around the edges and cook on medium heat until the dosa is crisp and golden.
· Once the dosa is cooked, flip over and cook for about a minute more.
· Now fold and serve it hot with sambar, coconut chutney or any other chutney of your choice.
Link for Sambar:
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