Pesarattu is a breakfast dish from Andhra Pradesh – a healthy dosa made from whole moong and rice. I tried it out of curiousity from vahchef’s youtube channel and it has slowly and steadily making it’s way in our regular breakfast menu. I love making it when we have friends of family arriving in the morning. It is a filling breakfast perfect for occasions when you’ve not had proper dinner the night before.
To make pesarattus (for 2 hungry people), you’ll need -
1 cup whole moong (whole green gram)
1/2 cup raw rice
Ginger, grated- 1 tbsp
3 green chillies
1 large onion, chopped finely
1 tsp jeera seeds (cumin)
A few drops of oil(optional)
Soak the moong and rice together in plenty of water, overnight or for 6-8 hours. Drain out the excess water. Add 1 tsp jeera, 2 chopped green chillies, 1/2 tbsp of grated ginger, optionally 1 tbsp of chopped onions and grind in a blender to a smooth consistency.
Combine the remaining 1 tbsp grated ginger, finely chopped onions, 1 finely chopped green chilly in a cup and keep aside. Heat a non-stick tava and spread the batter to make a dosa, using a flat steel katori and spreading the batter in a spiral motion, starting from the centre. Since pesarattu batter is slightly thicker than that of the dosa, the katori helps the batter spread evenly. Sprinkle the ginger-onion-green chilly mixture that was kept aside. Once the dosa is golden brown, gently peel it off the tava and serve. Ideal accompaniments are ginger chutney or coconut chutney. Though I usually serve with my all time favourite tomato chutney.
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i love pesarattu. i don’t like the version where they stuff upma in it though.
bee, i tried the upma stuffing too and didn’t quite like it. according to vahchef, the upma stuffed version is called chairman pesarattu!!!!
Next time I am coming to Blore, I will skip Koshy’s coz I think I just found a better place ;-)
Thanks for the recipe.. and I am joining LOTS for the Pesarattu Breakfast :-)
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