Pesarattu is an all-time favourite in most homes in Andhra Pradesh; it is certainly a favourite in my home where we make it once a week. This is a dosa made with Whole Moong Dal and so in protein-rich and very nutritious. In Andhra Pradesh, Pesarattu is typically served with Allam Pachadi (Andhra-Style Ginger Chutney).
Ingredients for the Batter
- Whole Moong/Green Gram – 1 Cup
- Rice – 2 tbsp
- Ginger – 2″ piece
- Red Chilly Powder – 1 tsp
- Salt to Taste
- Oil – 4 tbsp
- Onion – 1 Medium
- Cumin – 1 tsp
- Green Chillies – 4
To Make the Batter:
- Soak the moong dal and rice in enough water for at least 5 hours.
- Drain the water.
- Grind soaked moong dal, rice, ginger, salt and red chilli powder with enough water to make a thick batter.
- Take out the batter in a vessel.
- Peel and chop the onion into very small pieces.
- Chop the green chillies into very small pieces.
To Make the Pesarattu:
- Heat a tava/griddle to medium heat.
- Add about 1/4 tsp oil and spread evenly across across the girdle.
- Add a ladle full of batter in the centre of the girdle and spread evenly to form a thick, round dosa.
- If you so wish:
- Sprinkle finely chopped onion, green chillies and some cumin seeds on the dosa.
- Gently press the onion, green chillies and some cumin seeds into the dosa with a spatula.
- Drizzle a few drops of oil around the edges.
- Cook over medium heat for about 3-4 mins.
- Loosen the edges with a spatula and work towards the centre to work the entire dosa free.
- Flip and drizzle a few drops of oil along the edges.
- Cook for 2-3 minutes over medium heat.
- Serve hot with Allam Pachadi.
- The batter turns sour quickly so refrigerate if you are not using the batter immediately.
- This dosa is to be made slightly thick.