Pesarattu – Andhra Style Green Moong Dal Dosa Recipe
Pesarattu, a traditional Andhra Pradesh dish, is a delicious and nutritious green gram (moong dal) dosa. This fermented crepe is packed with protein and is often served with a variety of chutneys and sambar. The unique flavor and texture of Pesarattu make it a favorite among both locals and visitors to the region.
Details
| Course | Breakfast, Snack |
|---|---|
| Cuisine from which Indian State or country | Andhra Pradesh, India |
| Servings | 4-6 dosas |
| Preparation time | 8 hours (including soaking and fermentation time) |
| Cooking time | 20 minutes |
| Calories | Approximately 200 per dosa |
Ingredients
- 1 cup green gram (moong dal)
- Less than 1/4 raw cup rice
- 1/4 teaspoon methi seeds (fenugreek seeds) optional
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1/4 teaspoon asafoetida (optional)
- 1/4 cup chopped onions ( optional ) ( 1/4 tsp jeera powder and a pinch of chilli powder)
- 1/4 cup chopped fresh coriander
- 1-2 green chilies, finely chopped
- Water, as needed
- Ghee or oil, for greasing the pan
Method
- Rinse the green gram and rice together, then soak them in water for about 6 hours or overnight.
- Drain the water and blend the soaked mixture into a smooth batter using a blender or grinder. Add methi seeds, cumin seeds, salt, and asafoetida (if using) to the batter and mix well.
- Transfer the batter to a large bowl and let it ferment in a warm place for about 2 hours, or until it becomes slightly frothy and doubled in volume.
- Add the coriander, and green chilies to the fermented batter and mix gently.
- Lightly saute the onions with curry leaves, jeera powder and chilli powder ( a pinch)
- Heat a non-stick pan or dosa tava over medium heat. Grease the pan with a small amount of ghee or oil.
- Pour a ladle of the batter onto the pan and spread it evenly to form a thin circle.
- Cook the dosa for about 2 minutes on the first side, until the edges start to curl and the surface is dry.
- Flip the dosa over and cook for another minute, until it is golden brown.
- Flip it again and sprinkle the sauteed onions and fold and serve. ( this is optional, you can skip the onions)
- Repeat the process with the remaining batter.
- Serve the Pesarattu hot with your favorite chutneys and sambar. Usually Pesarattu is served with ginger chutney.
Special Note
Pesarattu holds a special place in Andhra cuisine, often served during special occasions and festivals. The process of fermentation gives it a unique tangy flavor that complements the spicy and tangy chutneys perfectly. I have always enjoyed Pesarattu at family gatherings, where it is traditionally served with a dollop of ginger chutney and a side of sambar, making it a memorable and satisfying meal.
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