Pesarattu

How to Make Delicious Homemade Pesarattu:

  Pesarattu is a popular dish from Andhra Pradesh, made with green gram (moong dal) and spices. It's a healthy and delicious alternative to traditional dosa, and it’s often served with upma (a savory semolina dish) or chutney. Here's a simple way to make Pesarattu:

Ingredients:

• 1 cup green gram (moong dal), soaked for 4-6 hours or overnight
• 1/4 cup rice (optional, for crispiness)
• 2-3 green chilies (adjust to taste)
• 1-inch piece of ginger
• 1 small onion (finely chopped)
• 1/4 tsp cumin seeds
• 1/4 tsp turmeric powder (optional)
• Salt to taste
• Water (as needed, for batter consistency)
• Oil or ghee (for cooking)

For the filling (optional but traditional):

• 1/2 cup upma (optional)
• 1-2 tbsp chopped coriander leaves

Method:

1. Prepare the batter:

• Soak moong dal: Soak the green gram (moong dal) for 4-6 hours or overnight.
• Grind the batter: Drain the soaked dal and transfer it to a blender. Add green chilies, ginger, cumin seeds, and turmeric powder (if using). Blend everything into a smooth, slightly coarse batter, adding water as needed. The batter should be similar to pancake batter consistency, not too runny.
• Add salt: Once the batter is ready, add salt to taste and mix well.

2. Cook the Pesarattu:

• Heat the pan: Preheat a non-stick tawa or griddle on medium heat. Once hot, lightly grease the surface with oil.
• Pour the batter: Pour a ladle of the batter onto the hot tawa and spread it out into a thin circle, just like a dosa. You can make it slightly thicker if you prefer a soft texture.
• Cook the pesarattu: Drizzle a little oil or ghee around the edges of the pesarattu. Let it cook for about 2-3 minutes until the edges turn golden brown and crispy.
• Optional filling: If you want to add upma or another filling, place it in the center of the pesarattu once the bottom is cooked. Fold it over like a crepe or dosa.

3. Serve:

• Serve the hot Pesarattu with coconut chutney, ginger chutney, or a side of sambar for a complete meal. You can also enjoy it with a side of upma (for a more traditional Andhra-style Pesarattu).

Tips:

• Texture: The key to getting a crispy and light pesarattu is in the consistency of the batter. It should not be too thick, and a little coarse texture from the dal adds to the rustic feel of the dish.
• Vary spices: You can also add a pinch of asafoetida (hing) or a few curry leaves to the batter for more flavor.