Andhra Pesarattu Recipe
Pesarattu or moong dal dosa is a classic Andhra breakfast recipe with protein-packed moong dal and raw rice ground together to make the pesarattu batter.
Ingredients
- 1 cup whole green moong
- 1/4 cup of raw rice
- A small piece of ginger
- A small bunch of coriander leaves cilantro
- 2 cloves of garlic optional
- 1-2 green chillies adjust based on heat
- 2 tbsp of oil for drizzling on dosa while cooking
- 1/4 cup of minced onions for garnish optional
Instructions
- Soak the moong dal and rice together for at least 4 hours or overnight if possible.
- Grind together with rest of the ingredients and some salt + water
- The batter will be coarse and you can adjust the thickness to your preference, not making it too watery.
- Heat a tawa and spread 1/2 cup of batter into a circle.
- Spread it thinner for a crisper version, it's entirely up to you. Drizzle with some oil and spread the minced onions on top (if using).
- Flip over when the first side is cooked. You can also cover and cook the dosa without flipping over, especially if you are serving the pesarattu with an upma filling (check notes).
- When both sides are cooked, remove from tawa and serve hot
Notes
- Pesarattu is sometimes served with a filling of rava upma. You can add a mound to the centre of the dosa after pouring the dosa and cook it covered for a few minutes
- Pesarattu batter keeps in the refrigerator for up to 2 days
- For a more nutritious pesarattu, use moong dal sprouts instead of the whole beans
- You can add rice flour instead of raw rice but grinding the rice along with the dal gives a coarse texture to the pesarattu which I personally love
- The texture of the batter should be a bit thicker than regular dosa batter