Pesarattu..don't get confused with the name....Pesara(Pesara pappu) means moong dhal and attu means crepe/dosa in telugu.This dish is a signatory breakfast dish of Andhra region..Though the name sounds very confusing(for non-telugu speaking crowd) it is very easy to prepare and delicious to have too.
This dish is highly rich in proteins and it is a perfect breakfast for the day..Don't hesitate to make it as it doesn't call for any rice(every dosa dish is made of rice)The final dosa will not have any taste of moong dhal..The dosa is more crispy and tasty...
I was surprised when I heard MLA Pesarattu...Yes..Rava Upma-Pesarattu combination is referred as MLA Pesarattu..Like masala dosa..it is upma pesarattu!!!
For the recipe please press READ MORE below..
- Soak the dhal atleast for 5-6 hours.If u are using split dhal then soak it for 2-3 hours.
- Grind it smooth along with ginger,green chillies and hing.Cumin seeds also be added while grinding.Add salt to taste
- Can use the batter immediately after grinding or leave it to ferment for 2-4 hours.Both the versions taste good
- Heat a griddle
- Take some batter in a ladle and spread it on the griddle in circular motion..
- Spray a tsp of oil over the dosa.
- While the dosa is done spread chopped onions and chopped green chillies over it and serve it.
- For a MLA pesarettu just spread rava upma over the dosa and spread it..
- Serve it hot with andhra ginger chutney or simple coconut chutney
- If u r using whole green gram soak it for 6-8 hours.If u are using split green gram then 2 hours of soaking is enough.
- The batter can be used to make dosa immediately or left to ferment for 4-6 hours.
- If u want the pesarattu to be crispy then add some raw rice while u r grinding.
- If u want the pesarattu to be soft then avoid addition of raw rice
- Can add grated carrots also along with the chopped onions.
- The number of green chillies can be adjusted according to ur taste.