Pesarattu is a very popular breakfast dish from the region of Andhra Pradesh, a simple healthy savory dosa made with whole moong / Green Gram. It is usually presented in a variety of ways, some crispy, some thick like adai, some filled with upma and garnished with onions, coriander, ginger…. serve the way you like and have it for either breakfast or dinner. This dosa is once a week routine for us and is quite a filling breakfast indeed, I usually make ginger thuvayal to go on the side balance the taste and for digestion. Traditionally its served in a special way -often termed as Special Pesarattu or MLA Pesarattu in most restaurants where its stuffed with rava upma & served along with some Alam pachadi or ginger chutney but it also taste good plain with some white coconut chutney.
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|Whole Green Gram / Whole Moong||1 cup|
|Raw Rice||1/4 cup (see notes)|
|Green Chilies||5 (I’ve used long Indian green chilies) (see notes)|
|Ginger||1 ( one inch piece)|
|Cumin seeds||1 Teaspoons|
|Asafoetida powder||1/2 Teaspoon|
|Salt (preferably kosher / kallu uppu)||3/4 Teaspoon|
|Oil||1/4 cup (for making dosa)|
|Onion||1/4 (chopped for garnish)|
|Ginger||1 Tablespoon (finely chopped for garnish)|
|Garnishing with chopped coriander is optional|
Soak overnight Whole Green Gram / Moond dal with rice in enough water. The next day rinse with fresh water and drain and keep aside. Using a blender / mixer grind the green chili, ginger and cumin seeds in pulse mode for few times. (This is mainly to grind them evenly) Now add the soaked moong dal & rice and grind to a coarse batter adding little water. (Grind coarsely for thick adai or to a thin smooth paste if making crispy dosas- adjust water accordingly)
- Add salt, asafoetida powder and mix well. Heat a dosai kal/ non-stick tawa and spread a ladleful and make dosa. Top it with chopped onion and ginger while the batter is still wet, that way they stick to it. Drizzle some oil and let it cook for couple of minutes to brown, then flip to the other side and cook. Then flip one more time and fold. You may stuff it with rava upma if you like and serve hot with ginger chutney!
Some dosa recipes to try
- Use only whole green gram for rich green color pesarattu dosa, you can also use split/husked green gram too/ Whole green gram taste better and is good for health too.
- Adding rice – this is mainly added to give crispness to the dosa. For thick adai type dosa you can add 1/4 cup or less for every 1 cup of rice. For more crispy dosa add about 1/2 cup rice. You may also skip rice completely for thick soft kal dosa type.
- If making it like adai dosai then grind the batter to a coarse texture. For crispy dosa, grind it to a thin paste like consistency.
- Green Chilies are added for heat, increase if you prefer it spicy.
- Usually 1 teaspoon of salt is required for the above measure adjust depending on your preference. If using Kallu uppu, use about 3/4 teaspoon.
- Chopped onion, ginger & rava upma is optional and is served that way traditionally.
- If making like adai then you may add the chopped onion and ginger in the batter before making the dosai. For thin crispy dosai- just garnish with chopped onions.
- You may also sprout the moong dal and then grind to make it more healthy.