Pesarattu Recipe | Andhra Pesarattu Recipe | Green Gram Dal Dosa
Pesarattu Recipe | Andhra Pesarattu Recipe | Green Gram Dal Dosa recipe with step by step pictures and instructions. Pesarattu is heatlhy and protein packed nutritious breakfast from Andhra made with green gram dal. Green gram dal is also called as whole moong dal. It is simple to make than regular dosa as there is no fermentation of the batter required. Soak the gram dal for 3-4 hours and grind them to fine batter adding green chilli and ginger. You can make dosa immediately like adai
You can make them as crispy dosa or thick uttapam consistency. I learned this recipe from my Andhra college friend. She used to bring this for lunch along with Pickle and we would love that combo. You can serve it with any chutney of your choice. I made as crispy dosa for my kids and added onions, finely chopped curry leaves and coriander leaves for me. I add to batter and make the crepes but you can add as topping too. Serve it for breakfast or dinner.
Monday again and theme for this week in Foodie Monday Bloghop group is #221MoongMagic suggested by Swati who blogs at foodtrials25. I love her way of presenting and writing. Do check her space for some amazing baking and recipes from around the world. As soon as she announced the theme, I decided to make pesarattu as it is one of my favorite breakfast.
Do try and let me know your feedback. You can also try the below recipes
How to make Pesarattu with step by step pictures
Wash and soak gram dal for 3-4 hours.
Drain the water and add it to mixer
Add finely chopped ginger, green chilli and salt
Grind to smooth batter adding little water.
Transfer to the bowl and add water and adjust to flowing consistency of batter
Heat kadai and spread the batter like dosa and drizzle oil.
Cook them till golden and remove.
You can alternatively add onions, curry leaves and coriander leaves to the batter.
Spread them little thicker like uttampam and drizzle oil
Flip the dosa and cook till done.
Serve hot pesarattu with chutney of your choice. I served it with leftover brinjal peanut curry and green chilli pickle
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