Pesarattu

by Tarla Dalal

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When you are in Andhra Pradesh, you must try their famous whole green moong dosas, known as Pesarattu. On the other hand, you can try it right away in your own kitchen!

These delicious green gram dosas include a little bit of rice for crispness, as well as green chillies and ginger for an elegant flavour.

They are usually filled with sautéed onions, but some people like to use raw onions and coriander, instead. Yet others like to serve it as Special Pesarattu, stuffed with delicious rava upma!

Get the base recipe right, and the rest is left to your imagination.

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Pesarattu recipe - How to make Pesarattu

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Soaking Time: 4 hours. Resting Time: 30 minutes Preparation Time: 10 mins Cooking Time: 32 mins Total Time: 3125 hours 12 minutes Makes 15 pesarattu (15 pesarattu )
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Ingredients

2 cups whole moong (whole green gram) , soaked for 4 hours and drained
1/4 cup rice (chawal) , soaked for 4 hours and drained
2 tsp oil
1 cup finely chopped onions
1 tsp roughly chopped ginger (adrak)
1 tbsp roughly chopped green chillies
salt to taste
oil for cooking

For Serving
coriander coconut chutney

Method

Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Keep aside.
Combine the ginger and green chillies in a mixer and blend till coarse.
Add the whole moong, rice and 1 cup of water and blend to a coarse mixture.
Transfer the mixture into a deep bowl, add 1 cup of water and salt and mix well. Cover with a lid and keep aside for 30 minutes.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
Pour a ladleful of the mixture on the tava (griddle) and spread it evenly in a circular motion to make 125 mm. (6”) diameter round.
Smear a little oil around the edges, sprinkle a little onions mixture evenly over it and cook on a medium flame, till the pesarattu turns golden brown in colour.
When the lower side of the pesarattu is lightly browned, turn it over and cook on a medium flame on the other side using a little oil till it turns golden brown in colour.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make 14 more pesarattu.
Serve immediately with coriander coconut chutney.