Recipe: Perfect 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 cook Pesarattu using 5 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Pesarattu

1. Prepare 1/2 cup of moong bean.
2. You need 1/2 teaspoon of salt.
3. Prepare 1/4 teaspoon of red chilli powder.
4. You need 1 pinch of hing.
5. You need 1 table spoon of oil.

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 step by step

1. Wash and soak Moong over night..
2. Tie in cotton cloth for 4 hours.
3. Sprouts will come..
4. Now grind in mixer..
5. Add spices and add water accordingly..
6. Now spread 1 table spoon batter on non stick tawa in round shape..
7. Gas flame should be low..
8. When one side is baked, flip and bake from other side..
9. Bake from both sides with the help of little oil..
10. Serve hot.

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.