Pesarattu dosa is also called as Green Gram dosa which is a popular breakfast dish in Andhra Pradesh. It is similar to dosa but, unlike dosa, it doesn’t require urad dal. It is very simple to prepare and doesn’t require fermentation. Upma pesarattu is very famous in the coastal regions of Andhra Pradesh. It is typically served with coconut chutney or ginger chutney.
Preparation time – 15 min
Soaking time – 6 hrs
Cooking time – 10 min
Serves – 4
Ingredients:
Green gram/Whole moong dal – 1 cup
Raw rice – 2 tbsp
Ginger – 1 inch
Garlic – 4 cloves
Salt – as per your taste
Cumin seeds/Jeera – 2 tsp
Green chilies – 4 or as per your taste
Onion – 1 small sized finely chopped
Asafoetida/hing – 1/8 tsp
Water – as required for grinding
Oil – required for pan frying
Method:
1. Wash the green gram and rice couple of times and soak it in water for 6 hours. Drain the water and set aside.
In a mixie/blender add in ginger, garlic, green chilies and grind it well. Now add the green gram and rice and grind it to a fine texture by adding water little by little. Transfer the ground mixture to a bowl and add the cumin seeds, salt, asafoetida/hing and finely chopped onions and mix well.
2. Heat the tava on a medium heat. Pour one full ladle of batter in the center and spread it evenly like dosa. Drizzle little oil on the edges and cook it for 2 min. Now flip the pesarattu to the other side and cook it for another 2 min.
Serve hot with coconut chutney or ginger chutney.
Check out for plain Dosa recipe: Dosa