Pesarattu is a crepe-like breakfast/ dinner variety similar to regular dosa. It is a protein rich healthy breakfast item since it has green gram dhal and less rice. It is a popular breakfast dish in Andhra cuisine and is traditionally served with rave upma/kitchadi stuffed inside the crepe. For vegetarians like me, incorporating protein in the diet is a bit challenging since most of the south Indian recipes include rice as the main ingredient. Pesarattu is an exception as it is protein rich. This healthy variety of crepe and can be served with chutney / sambar / idli milagai podi.
Cuisine : Indian/ Andhra Category : Breakfast /Dinner
|Green gram /whole Moong||1 cup|
|Raw rice ( Sonamasoori rice)||1/2 cup|
|Red chillies||8 to 12|
|Hing (Asafotedia)||1 tsp|
- Take a mixing bowl, add the green moong dhal, rice and red chillies and soak it for about 6 or hours.
- After 6 or more hours, transfer this to a mixer jar/ blender, add ginger, hing and salt. Grind this to a dosa batter consistency. The batter can be slightly coarse but the dhal and rice should be grounded well. No fermentation is required. The batter can be used immediately after grinding. But I prefer to rest the batter for about 30 minutes to 1 hour before making the pesarattu.
- Before making the pesarattu, adjust the consistency of the batter. If it is too thick, then add water to adjust the consistency.
- In a dosa tava / griddle, drizzle about 1 tsp oil. When the griddle is hot, pour about 1 ladle of the batter and spread it in circular motion, similar to how you make the regular dosa. Cover with a lid. When you see golden brown edges, fold it and remove carefully from the griddle.
- Serve this with tomato chutney or coconut chutney.
- The left over batter can be stored in the fridge for about 3 days.
- If you prefer less amount of rice as per your dietary requirements, you can cut down the rice portion to 1/4 th cup instead of 1/2 cup.
- Add chopped onions, carrot or any other vegetable of your choice to make a veggie pesarattu.
- Replace few red chillies by green chillies.