By Pesarattu is a popular South Indian dish, particularly in Andhra Pradesh. It’s a type of dosa made from green gram (mung beans) and is often served with chutney or upma.
Simple recipe for making pesaraattu:
Ingredients:
- Whole Green Gram (Mung Beans): 1 cup
- Rice: 2 tablespoons (optional, for crispiness)
- Ginger: 1-inch piece
- Green Chilies: 2-3, adjust to taste
- Cumin Seeds: 1 teaspoon
- Onion: 1 small, finely chopped
- Coriander Leaves: 2 tablespoons, finely chopped
- Salt: To taste
- Water: As needed
- Oil or Ghee: For cooking
Optional Ingredients for Filling:
- Upma: 1 cup, to stuff inside the pesarattu (optional)
- Onions: Finely chopped (for sprinkling on top)
- Ginger: Finely chopped (for sprinkling on top)
- Green Chilies: Finely chopped (for sprinkling on top)
Instructions:
- Soak the Mung Beans and Rice:
- Wash the whole green gram and rice (if using) thoroughly and soak them in enough water for about 4-6 hours or overnight.
- Prepare the Batter:
- Drain the soaked mung beans and rice.
- In a blender, add the mung beans, rice, ginger, green chilies, cumin seeds, and salt.
- Blend everything together to form a smooth batter, adding water as needed to get a slightly thick, pouring consistency.
- Prepare the Toppings (Optional):
- Finely chop the onions, coriander leaves, ginger, and green chilies. Set aside.
- Cook the Pesarattu:
- Heat a non-stick pan or a cast-iron tawa on medium heat.
- Once hot, pour a ladleful of batter onto the pan and spread it in a circular motion to make a thin dosa.
- Drizzle some oil or ghee around the edges and on top of the pesarattu.
- If using the optional toppings, sprinkle finely chopped onions, coriander leaves, green chilies, and ginger on top of the dosa while it’s cooking.
- Cook until the edges start to brown and the pesarattu becomes crispy. If desired, flip it to cook the other side.
- Serve:
- Serve hot with coconut chutney, ginger chutney, or any chutney of your choice.
- If you like, you can stuff the pesarattu with upma before folding it.
