Pesarattu. Pesarattu, aka pesara attu or pesara dosa is not very popular, but is super delicious and healthier than regular rice-dal dosas. Pesarattu or Moong Dal Dosa is crispy dosa variety from Andhra Pradesh made from whole moong beans. Pesarattu is a dosa made with Pesara Pappu (moong dal).
Pesarattu Recipe, Pesarattu Dosa, Green Moong Dal Dosa / Crepe Recipe made with moong dal and rice.
For making Pesarattu: If the pesarattu dosa batter is very thick, thin it out by adding little water.
Pesarattu is Andhra special,which you can find in many of the blogs,native from Ginger flavored chutney is apt for pesarattu coz, the ginger flavor suppress the raw smell in pesarattu and is a great.
You can have Pesarattu using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients of Pesarattu
- It's 1 cup of moong sabut.
- You need 1/4 cup of moong dal.
- You need 3 of Green chillies.
- You need 1/2 Piece of fresh ginger.
- You need 1/2 tsp of Jeera.
- It's to taste of Salt.
- You need 1 of Chopped onion.
Pesarattu Upma is a traditional breakfast dish of Andhra Pradesh. Its a whole green gram lentil (moong dal) dosa stuffed with Upma. Pesarratu and Upma are two separate dishes. Pesarattu is not only easy to prepare but also very nutritious as we are using green gram to make this dosa.
Pesarattu step by step
- Soak the dals overnight.
- Except onion grind all other ingredients with sufficient water to make as dosa batter.
- Roast onion in oil with salt.Add chopped chillies also. Grated carrot can also be added for attractive colour.
- Pour the batter on a ladle, cook on a low flame, flip and cook nicely..
- Flip again and smear with red ginger chutney and fried onion masala.
- Fold and serve hot.
Today we will learn how to make pesarattu following this easy recipe. Upma pesarattu is actually a preferred in coastal Andhra location particularly East Godavari and To make the Pesarattu, first you need to soak the green gram and rice overnight or perhaps for at least. Pesarattu or Pesarattu dosa is one of the popular breakfast in Andhra Cusine. There is no fermentation process for this batter. Pesarattu is usually served as breakfast or as an evening snack.
