Recipe: Appetizing Pesarattu

Pesarattu. Pesarattu, aka pesara attu or pesara dosa is not very popular, but is super delicious and healthier than regular rice-dal dosas. Pesarattu or Moong Dal Dosa is crispy dosa variety from Andhra Pradesh made from whole moong beans. Pesarattu is a dosa made with Pesara Pappu (moong dal).

Pesarattu Recipe, Pesarattu Dosa, Green Moong Dal Dosa / Crepe Recipe made with moong dal and rice. For making Pesarattu: If the pesarattu dosa batter is very thick, thin it out by adding little water. Pesarattu is Andhra special,which you can find in many of the blogs,native from Ginger flavored chutney is apt for pesarattu coz, the ginger flavor suppress the raw smell in pesarattu and is a great. You can have Pesarattu using 20 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pesarattu

1. It's 1 cup of whole moong with skin (soaked overnight).
2. It's 1/2 cup of rice (soaked overnight).
3. Prepare 1 of small onion chopped.
4. You need 1 inch of ginger.
5. Prepare 2 of green chillies.
6. It's 1/2 cup of coriander leaves.
7. Prepare 6-8 of curry leaaves.
8. Prepare of Other ingredients.
9. Prepare As needed of Oil.
10. You need 1 of onion sliced.
11. You need 3 of large potatoes boiled and crumbled roughly.
12. You need 1/2 tsp of jeera.
13. You need 1/4 tsp of rai.
14. Prepare 1/2 tsp of roughly crushed dhania.
15. Prepare 1 tsp of haldi.
16. You need 4-5 cloves of garlic crushed.
17. Prepare 1 tsp of ginger grated.
18. Prepare as needed of Some coriander leaves.
19. It's 2-3 of green chillies chopped.
20. Prepare 1-2 tsp of lemon juice.

Pesarattu Upma is a traditional breakfast dish of Andhra Pradesh. Its a whole green gram lentil (moong dal) dosa stuffed with Upma. Pesarratu and Upma are two separate dishes. Pesarattu is not only easy to prepare but also very nutritious as we are using green gram to make this dosa.

Pesarattu instructions

1. Strain and grind together the whole moong, rice, onion, green chillies, coriander, curry leaves and ginger with some water to get a smooth paste. Add salt as per taste. No need to ferment..
2. Preparing aloo bhaaji : heat oil and add zeera, Rai, dhania and green chillies. Let them splutter. Now add the sliced onions and ginger and garlic. Saute well..
3. Add haldi and cook till onions are translucent. Add masher aloo and salt and cook for some time. Lastly add lemon juice and coriander leaves and mix well. Set aside..
4. Heat a non stick pan. Smear some oil and wipe the pan. Pour ladle full of batter and spread with the back of the ladle. Cook the pesarattu on medium to high flame till crispy. Place some aloo bhaaji in the centre and roll into cylindrical shape. Remove and serve hot. With tomato chutney..

Today we will learn how to make pesarattu following this easy recipe. Upma pesarattu is actually a preferred in coastal Andhra location particularly East Godavari and To make the Pesarattu, first you need to soak the green gram and rice overnight or perhaps for at least. Pesarattu or Pesarattu dosa is one of the popular breakfast in Andhra Cusine. There is no fermentation process for this batter. Pesarattu is usually served as breakfast or as an evening snack.