Pesarattu Recipe | Andhra Style Moong Dal Dosa

Pesarattu is a popular South Indian breakfast dish, particularly from Andhra Pradesh. It is a type of dosa (crepe) made from green gram (mung bean) batter. Pesarattu is known for its crisp texture and is typically served with coconut chutney, tomato chutney, or allam pachadi (ginger chutney). Here's a simple recipe to make Pesarattu:

Ingredients of Pesarattu :

For Pesarattu Batter:

• 1 cup whole green gram (mung beans), soaked for 4-6 hours or overnight
• 2-3 green chilies, roughly chopped (adjust to taste)
• 1-inch piece of ginger, chopped
• A handful of fresh coriander leaves
• Salt to taste
• Water, as needed

For Making Pesarattu:

• Oil or ghee for cooking

Instructions of making Pesarattu :

1. Prepare Pesarattu Batter:

• Drain the soaked green gram and rinse them thoroughly.
• In a blender, add the soaked green gram, green chilies, chopped ginger, fresh coriander leaves, and a little water (about 1/4 cup). Blend until you get a smooth and slightly thick batter. Add more water if needed, but keep the batter thick like pancake batter.
• Add salt to taste and blend again to mix it in.

2. Heat the Griddle:

• Heat a non-stick griddle or a flat skillet over medium heat. You can also use a traditional cast iron tawa for this.

3. Make Pesarattu:

• Grease the griddle lightly with oil or ghee.
• Pour a ladleful of the pesarattu batter onto the hot griddle and spread it into a thin, round dosa-like shape using the back of the ladle. You can make it as thin or thick as you prefer, but traditionally, it's thin like a crepe.

4. Cook:

• Drizzle a little oil or ghee around the edges of the pesarattu.
• Allow it to cook until the edges start to lift and the bottom turns golden brown, which should take about 2-3 minutes.

5. Flip:

• Gently flip the pesarattu using a spatula and cook the other side for another 1-2 minutes until it's cooked through and slightly crispy.

6. Remove and Serve:

• Transfer the cooked pesarattu to a plate and serve it hot with coconut chutney, tomato chutney, or ginger chutney.

Pesarattu is best enjoyed when it's hot and crispy. You can also add toppings like chopped onions, grated carrots, or chopped green chilies to the pesarattu just after pouring the batter onto the griddle for extra flavor and texture.