Pesarattu
Prep: 240 mins
Cook: 20 mins
Serves: 4
Difficulty: Medium
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A nutritious green gram dosa that's a popular breakfast in Andhra Pradesh.
Ingredients
- 1 cup whole green gram (moong dal)
- 2-3 green chilies
- 1 inch piece ginger
- 1/4 cup rice flour (optional)
- Salt to taste
- Oil for cooking
- 1 small onion, finely chopped (optional)
- A few curry leaves, chopped
Instructions
- 1
Soak green gram in water for at least 4 hours or overnight.
- 2
Drain the water and grind the soaked green gram with green chilies, ginger, and salt to make a smooth batter.
- 3
Add rice flour if using and mix well. The batter should be of pouring consistency.
- 4
Heat a dosa tawa or flat pan. Once hot, reduce to medium heat.
- 5
Pour a ladleful of batter and spread it in a circular motion to make a thin dosa.
- 6
Sprinkle chopped onions and curry leaves on top.
- 7
Drizzle oil around the edges and cook until the bottom turns golden brown.
- 8
Fold and serve hot with ginger chutney or upma.
Tips
- For a crispy pesarattu, spread the batter thin and use a little more oil.
- Adding rice flour helps make the dosa crispier.
- You can add finely chopped spinach to the batter for added nutrition.