Pesarattu dosa with step by step pictures. Delicious green gram dosa made using pachai payaru, rice which is ground into a batter and made into thin dosa.
One of the most popular andhra dish is this one. We make this dosa often, since it is so healthy. Amma makes it often, but she do it in a different way. She add chopped up onions, chilli, coriander leaves, curry leaves into the batter and make the dosa. She also add less rice for green gram, so the resulting pancake is much softer and thicker.
Pesarattu, pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread from Andhra Pradesh, India, similar to dosa. Its made with green gramme (moong dal) batter, but unlike dosa, it doesn't have urad dal in it. In Andhra Pradesh, pesarattu is eaten for breakfast and as a snack. It's usually accompanied by ginger or
tamarind chutney. Variations include green chilies, ginger, and onions.
Pesarattu can be prepared with either whole moong beans or split yellow moong lentils. Pesarattu is usually made with both whole green moong dal and split husked yellow mung lentils. The texture of the pesarattu recipe made with yellow moong lentils is similar to that of the North Indian Moong Chilla.
I adopted this recipe from vahchef. I like my dosa crispier, so i added little extra rice. If you need your dosa softer add less rice. I served it with keralan coconut chutney which will be posted very soon.
Ingredients for Andhra Pesarattu Dosa :
Green Moong Dal :
This green dal is used to make curries, stews, stir fries, soups, and even desserts. Green gramme is also sprouted and used in salads with noodles and sprouts. In Indian cuisine, these are typically used to make curries or dosas, such as this pesarattu.
Fresh ginger has a slightly peppery and sweet flavour, as well as a pungent and spicy aroma. Fresh ginger, like garlic, softens with cooking. Its a common flavouring in Asian dishes. Salad dressings, baked goods, soups, curries, meats, and desserts like
gingerbread and gingersnaps are all flavoured with ground ginger.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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- Green Moong Dal / Pacha Payaru - 1 cup
- Rice - ½ cup See Notes
- Green Chillies - 2
- Ginger - 2 inch piece
- Cumin Seeds / Jeerakam - 1 tsp
- Salt to taste
- Water as needed
- Onion - 1 finely chopped
- Coriander Leaves / Cilantro - 3 tblspn finely chopped
- Oil for Cooking Dosa
- Wash rice and dal well. Soak them for 6 to 8 hours. Drain them and add it to a blender.
- Add in green chilli, ginger, cumin seeds in it and grind them to a smooth paste.
- Add in salt and mix well. Adjust water and make into a pouring batter consistency.
- Heat a tawa. Take a ladleful of batter and make into a thin dosa. Drizzle oil around the edges and center, smooth the top with a spatula.
- Sprinkle some chopped onion and coriander leaves. Cook it for a min or so till the dosa is cooked.
- Fold and serve with coconut chutney.
For Softer Dosa, Use less than ¼ cup of Rice for 1 cup of Green Gram.
Step by Step
|Take rice and dal|