Pesarattu is the breakfast dosa of Andhra Pradesh, especially the Godavari districts, made from pesalu, whole green gram. Because the batter needs no fermentation, it can be ground the night before or on the same morning. In Andhra tiffin centres it is often served as MLA pesarattu, with a spoon of upma folded inside, a combination said to have been popular in the canteen of the Hyderabad legislators' quarters.
It is thin and crisp at the edges, with a pale green colour and an earthy, grassy flavour from the moong, spiked with ginger, chilli and cumin. Raw chopped onions pressed on top add sweetness and crunch. It is high in protein and filling, usually eaten with a sharp ginger chutney.
At a glance
| Region | Andhra Pradesh |
|---|---|
| Cuisine | Andhra |
| Diet | Vegan |
| Course | Breakfast |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | whole green moong / rice / ginger / green chillies / onion |
Ingredients
For the batter
- 1 cup whole green moong, soaked 6 hours or overnight
- 2 tbsp raw rice, soaked with the moong
- 1 inch ginger
- 3 green chillies
- 1 tsp cumin seeds
- 3/4 tsp salt
- about 3/4 cup water
For topping and cooking
- 1 medium onion, finely chopped
- 2 tbsp chopped coriander leaves
- 1 tsp cumin seeds
- oil or ghee for cooking
Method
- Drain the soaked moong and rice. Grind with ginger, green chillies, cumin and salt, adding water a little at a time, to a smooth batter slightly thinner than dosa batter.
- Mix the chopped onion, coriander and cumin in a small bowl for the topping.
- Heat a cast-iron tawa on medium-high heat until a sprinkle of water sizzles off. Wipe with an oiled cloth.
- Pour a ladle of batter in the centre and spread it quickly in circles into a thin dosa about 20 cm wide.
- Sprinkle a tablespoon of the onion topping and press it lightly into the batter. Drizzle 1 tsp oil or ghee around the edges.
- Cook on medium heat for 2-3 minutes until the base is golden and crisp and the edges lift.
- Flip and cook the onion side for 30-40 seconds, then flip back, fold and serve. For MLA pesarattu, place a spoon of hot upma in the centre before folding.
Tips
- A little rice in the batter helps the pesarattu crisp up.
- Do not ferment the batter; pesarattu is best made fresh.
- If it sticks, the tawa is not hot enough or needs re-seasoning.
Serve with
Allam pachadi (ginger chutney), coconut chutney and rava upma.