By Niveditha Kalyanaraman
October 3rd, 2023
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Pesarattu is an easy, healthy and very popular dosa delicacy of andhra cuisine. It is prepared from green gram pulse and is typically served for breakfast with the combination of upma and allam chutney.
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For Batter: 1 cup moong dal / hesaru kaal 2 tbsp chana dal Water as required, to soak 1 tbsp rice flour Salt to taste Other ingredients: Oil, for roasting dosa Half onion, finely chopped 1 inch ginger, finely chopped 1 green chilli, finely chopped
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Soak moong dal and chana dal for at least 4 - 8 hours. Drain the water and blend to smooth batter. Add water if required. Add rice flour to get the extra crispiness and salt to taste. Mix the batter well and get it to dosa batter consistency.
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Pour a ladleful of the batter on a hot griddle. Spread it in a circular motion. Also smear finely chopped onions, jeera, ginger - chili and oil over the Pesarattu. Press gently, so that the onions stick to dosa.
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Slowly remove the dosa from the ends and fold to a triangle or any shape of your choice. Serve Pesarattu with allam chutney or coconut chutney.
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