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.
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.
Search
Login
South Indian
Easy
Brunch
