Pesarattu Recipe

Pesarattu (pesara is green gram and attu is dosa in Telegu) is a protein-rich dosa made with just one main ingredient - green gram or green moong as we know it. It is a no-fuss dosa which does not require any fermentation and can be ready in a few hours. It is a close cousin of Adai and is equally popular in my house.

I make it in various ways - simple and plain which turns out more crunchy and crisp or with ample of other additions like onion and chillies. Serve it with curd, pickle or a simple idli-dosa podi and enjoy it dil se…

Ingredients for Pesarattu Recipe:

Split Green gram with skin - 1 cup

Ginger - 3/4th of an inch

Jeera or cumin seeds - 1 tsp

Dried red chillies - 2 (optional)

Green chillies - 2

Rice powder - 2 to 3 tbsp

Turmeric powder - 1/2 tsp (optional)

Salt - to taste

Water for soaking and grinding

Ghee/oil - for roasting it on the tawa

For Garnish (optional):

Onion (finely chopped) - as required

Coconut , dessicated or fresh - as required

Red chilli flakes - as required

Coriander leaves - finely chopped

Sesame seeds - to sprinkle on the pesarattu while cooking

Method:

Soak split green gram with skin for 2 hours and grind it with the above Pesarattu ingredients with very little water to make it into a thick batter. You can add salt and water to adjust the consistency later as per your liking. Do not make this batter thin. The pesarattu recipe calls for a thick dosa-like batter

Note: If you use whole green moong for this recipe, the soaking time increases to around 5-6 hours.

You can make this dosa immediately as no fermentation is required for this batter. Add a ladle of the batter on a semi-hot tawa and spread it into a thin dosa. Cook it well with a little ghee or oil on the sides for 3-4 minutes and then flip it on the other side and cook.

If you like with it garnishes, then take a few ladles of the batter in a separate vessel. Add the garnishes except the sesame seeds in it and mix well. Take a ladle full of this batter and spread it on the tawa. Sprinkle sesame seeds on the dosa. Add ghee or oil and roast it well. This dosa version with onions in it will not spread very thin and becomes soft in texture but I personally like it this way better.

Serve it hot with a chutney of your choice or with simple yogurt spiced with a little pepper, salt and sugar.