Pesarattu is the green moong dosa from Andhra, and it is one of my favourite breakfasts. Whole green gram is soaked overnight and ground with a little rice, ginger, green chillies and coriander into a coarse batter. No fermenting needed.
Each dosa is topped with jeera and finely chopped onion and cooked until the edges turn golden. Serve it hot with chutney or upma.
Pesarattu
Makes: about 8 dosas
Soaking time: overnight
Cooking time: about 30 minutes
Diet: Vegetarian
Ingredients
For the batter
- 1 cup green gram whole green moong, soaked overnight
- 2 tablespoons rice soaked for 30 minutes
- 1 handful coriander
- 3 green chillies 3 to 4
- 2 inch ginger
- 1 cup water a little more as needed
- salt to taste
For cooking
- oil about 1 teaspoon per dosa
- 1 onion finely chopped
- 1 teaspoon jeera
Instructions
- Soak. Soak the green gram overnight. Soak the rice for 30 minutes. Drain both.
- Grind. Blend the green gram and rice in batches with a little more than 1 cup of water. Add the ginger, coriander and green chillies and blend to a coarse batter.
- Season. Add salt, mix well and let the batter rest for 5 minutes.
- Spread. Heat a dosa pan and add 1 teaspoon of oil. Pour a ladle of batter and spread it from the outside in. Drizzle oil all around.
- Top. Sprinkle jeera and chopped onion over the dosa.
- Cook. When the edges brown, carefully flip and cook the other side. Serve hot.
Video
Tips for the Best Pesarattu
- Keep the batter slightly coarse. It gives pesarattu its texture.
- Grind in batches and add water a little at a time. A little more than 1 cup is usually enough.
- Make sure the pan is hot before you pour, and spread from the outside in.
- Flip only when the edges brown and lift easily.
Storage
The batter keeps in the fridge for a day. Stir well before using.
Frequently Asked Questions
Do I need to ferment the batter?
No. Rest it for 5 minutes and you can start making dosas.
Can I skip the rice?
Yes, but the rice helps the dosa crisp up, so I like to add it.
Make these for your next breakfast and tell me what you served them with. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
