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Pesarattu

Pesarattu

South IndianSouth IndianEasyEasyBrunchBrunch
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Crispy
Andhra Pesarattu
: Wholesome Moong Dal Dosas

25 mins
Cooking Time
Easy
Difficulty
8
Ingredients
Veg
Diet
Pesarattu is a crispy Andhra green gram dosa with ginger, chillies, and cumin. This moong dal dosa is rich with protein and delicious, making it a breakfast staple in the southern state of India.

Ingredients

UNITSIngredients
1 cupWhole green moong dal
2 cupsRaw rice
1 inch pieceGinger
2Green chillies
1 tspCumin seeds
to taste Salt
as neededOil
For Optional Toppings
1 cupOnions

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Follow
Directions

Description - Step 1

Soak Dal and Rice

Wash and soak the whole green moong dal and raw rice in enough water for 4-6 hours or overnight. This helps soften the dal for smooth grinding.

Description - Step 2

Grind Batter

Drain the water from the soaked dal and rice. Add them to a blender along with peeled ginger, chopped green chillies, cumin seeds and salt. Grind into a smooth batter, adding water only if needed to help the blender run. The batter should be thick yet spreadable.

Description - Step 3

Heat the Tawa

Place a well-seasoned cast iron dosa tawa or griddle on the stove over medium heat. Let it heat up while you prepare the optional toppings.

Description - Step 4

Prepare Toppings (Optional)

 

If using, finely chop the onions. Set aside until ready to sprinkle on the dosas.

Description - Step 5

Spread Dosa

Once the tawa is hot, pour a ladleful of batter in the centre. Using the back of the ladle, quickly spread the batter in concentric circles to form a thin round dosa. Drizzle oil around the edges.

Description - Step 6

Sprinkle Toppings

 

If using, sprinkle some finely chopped onions over the surface of the dosa. Drizzle a bit more oil on top.

Description - Step 7

Cook Dosa

Let the dosa cook on medium heat until the bottom turns golden brown and crisp. The edges will naturally lift from the tawa when done.

Description - Step 8

Fold and Serve

Carefully fold the dosa into a semicircle or a roll using a spatula. Slide onto a serving plate and serve hot with coconut chutney and allam pachadi (ginger chutney). Repeat with the remaining batter.

Step 1
Soak Dal and Rice
5 minutes active time, 4-6 hours soaking time
Step 2
Grind Batter
10 minutes
Step 3
Heat the Tawa
2 minutes
Step 4
Prepare Toppings (Optional)
5 minutes
Step 5
Spread Dosa
2 minutes per dosa
Step 6
Sprinkle Toppings
Step 7
Cook Dosa
1 minutes per dosa
Step 8
Fold and Serve

Plate it up!

Plating

plating-image

Serve the hot pesarattu on a stainless steel plate or a banana leaf for an authentic Andhra presentation. Place the chutneys in small bowls alongside. You can also serve it folded on a flat ceramic plate with chutneys spooned beside it, or rolled like a wrap and placed on a wooden platter for a rustic touch.

... Read More

Pairing

pairing-image

Pair the pesarattu with a spoonful of cold, creamy coconut chutney to balance the heat from the green chillies and ginger. For extra flavour, serve allam pachadi alongside. You can also serve it with tomato chutney for a tangy touch, or with upma on the side for a filling, traditional combo. To complement the meal, enjoy a refreshing glass of buttermilk or a hot cup of filter coffee for an authentic South Indian experience.

... Read More

Garnishing

garnishing-image

Garnish the pesarattu with a sprinkle of grated fresh coconut or chopped coriander leaves for a fresh look. A pinch of gun powder (spicy lentil powder) on the side adds some extra heat. You can also add finely sliced onions for crunch or drizzle a little ghee for a savoury taste. For extra flavour and texture, sprinkle some crushed peanuts on top.

... Read More

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