Flavorful Pesarattu Recipe – Andhra Pradesh’s Green Gram Dosa
Ingredients:
For Pesarattu Batter:
- 1 cup whole green gram (moong dal)
- 2-3 green chilies, chopped (adjust to taste)
- 1-inch piece of ginger, grated
- A handful of fresh coriander leaves, chopped
- A pinch of asafoetida (hing)
- Salt, to taste
- Water, as needed
For Garnish (optional):
- Finely chopped onions
- Chopped green chilies
For Serving:
- Coconut chutney
- Ginger chutney or Allam Pachadi (optional)
Instructions:
For Pesarattu Batter:
- Wash the whole green gram (moong dal) thoroughly and soak it in enough water for 4-6 hours.
- After soaking, drain the water from the green gram.
- In a blender, combine the soaked green gram, chopped green chilies, grated ginger, fresh coriander leaves, asafoetida, and salt.
- Blend the mixture into a smooth batter, adding a little water as needed. The batter should have a thick pouring consistency, similar to regular dosa batter.
For Making Pesarattu:
- Heat a non-stick or cast-iron skillet (tava) on medium-high heat.
- Grease the skillet lightly with oil using a cloth or paper towel.
- Pour a ladleful of Pesarattu batter onto the center of the skillet.
- Using the back of the ladle, spread the batter in a circular motion to make a thin dosa. Pesarattu is typically thicker than regular dosas.
- Optionally, sprinkle finely chopped onions and green chilies on top of the dosa for added flavor.
- Drizzle a little oil around the edges and on the top of the dosa.
- Cover the skillet with a lid and cook on low-medium heat for about 2-3 minutes until the dosa turns golden brown and crisp on the bottom.
- Fold the Pesarattu in half and serve it hot.
For Serving:
- Serve the flavorful Pesarattu with coconut chutney and, if desired, Allam Pachadi (ginger chutney) or any other preferred side dish.
Enjoy the unique flavor of Andhra Pradesh’s Pesarattu, a green gram dosa that’s both nutritious and delicious!