Pesarattu. Pesarattu is a thin breakfast crepe made with green gram, ginger, cumin & chilies. Pesalu or Pesara is the Telugu name for green gram & attu translates to dosa or crepe. Pesarattu is a dosa made with Pesara Pappu (moong dal).

Serve it with upma rolled inside and it becomes an 'MLA pesarattu'. Pesarattu, pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe -like bread, originating in Andhra Pradesh, India, that is similar to dosa. It is made with green gram (moong dal) batter, but, unlike dosa, it does not contain urad dal. You can cook Pesarattu using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Pesarattu

You need 1 cup of whole green moong dal.
It's 1/4 cup or little less of Raw rice.
It's 3-4 of green chillies or can reduce as per taste.
It's 3/4 inch of ginger piece.
You need 1 tsp of jeera.
Prepare to taste of Salt.
Prepare as needed of Oil.
Prepare 2 of onions finely chopped.

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. The telugu word 'Pesarattu' is derived from two words "pesara" and "attu". - Pesara means mung lentils or moong dal. - Attu means dosa.

Pesarattu instructions

Wash and soak green moong dal in ample water for about 5 to 6 hours..
Drain the water and rinse well.Add the green moong dal,rice,green chillies,ginger and salt to a mixer jar.Add little water and grind it to a coarse and smooth batter..
Pesarattu batter should be thick but of pouring consistency.This batter does not need to ferment..
Fry onions in a tsp oil till light golden colour. Keep it aside..
Heat a greased cast iron tawa.If not can use non- stick tawa.But it tastes good if prepared on iron tawa.Sprinkle little water on tawa and immediately water should sizzle and evaporate..
After water evaporates reduce the flame and pour a laddle full of batter on centre of the tawa.Then quickly spread it to make dosa.Can make a hole at centre.Pour oil on edges.When it is cooked it turns golden colour and crispy outside.Now flip to the other side and cook slightly..
Now again flip and sprinkle fried onions over the pesarattu and press it with the stapula.Now fold it..
Serve hot with chutney..

Thus Pesarattu literally means Moong Dal Dosa. Pesarattu is like a savoury crepe made using whole green gram (mung beans). This is typically had for breakfast or a light meal in the late afternoon (tiffin). Pesarattu dosa is made with moong dal. This dosa does not need fermentation like the traditional dosa.