Pesarattu ~ Moong Dal Dosa

Many of us know that dosas are made in different variants as per tastes and traditions of different South Indian states. Andhra Pradesh is known for its Pesarattu / moong dal dosa, which is a typical breakfast recipe loved by the Telugu people. Pesarattu is usually served in combination with upma in most Andhra restaurants. A sprinkle of some chopped onions, green chillies, ginger, and cumin seeds make pesarattu more exotic.

Unlike dosa, the batter need not be fermented. Just blend the soaked green gram with few spices, and is ready to take the shape of a crepe.

I usually make this with sprouted moong beans, which make it wholesome, protein packed recipe. Pesarattu paired with coconut chutney makes my week end dinner menu quite often.

Ingredients
2 cups green moong beans / green gram
2 tbsp raw rice
4-5 green chili
½ inch ginger, chopped
1 tsp cumin seeds
salt to taste
For the topping:
2 medium onions, finely chopped
2 green chili, finely chopped
cumin seeds
oil for pan frying

Method

• Soak moong beans and rice overnight, and rinse well in water the next morning.
• Drain and grind, along with green chili, ginger, cumin, and salt, to a smooth paste using little water to get dosa batter-like consistency.
• Heat a griddle / tawa, smear little oil.
• Pour the batter with a ladle, spread in circular motion to make like dosa.
• Sprinkle chopped onion, green chili, and ginger, and press these with spatula so that they get stuck to the batter being cooked.
• Pour oil over the edges and let it cook on a medium high flame until crispy.
• Fold it in half and serve with coconut chutney, and/ pickle of your choice.