Pesarattu is a healthy, gluten-free, protein packed thin crispy crepe/dosa made from green moong dal, ginger, cumin seeds, cilantro and green chillies. Serve these pesaruttu with your favorite bowl of chutney for complete breakfast meal. It is a staple and favorite breakfast of Andhra Pradesh!
WHAT IS PESARUTTU?
Pesarattu, pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is similar to dosa. It is made with green gram (moong dal) batter. Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh. It is typically served with ginger or tamarind chutney. Green chilies, ginger and onions are used in variants. – [Wiki]
Pesarattu is an incredibly healthy and nutritious version of the regular dosa and also vegan, gluten-free.
The fact that it is so easy to make, can prepare them for your kiddo’s lunch box, brunch or breakfast any day.
In order make this dosa at home, you first need to wash and soak moong dal along with rice and urad dal for 4-6 hours or overnight.
Then you can grind soaked dal-rice mixture along with a mentioned ingredients into a smooth paste. You can directly make dosa without fermenting the batter.You can make instant pesaruttu with yellow moong dal.You have to just wash and soak it for a hour and grind to a batter.
Tips to make prefect crispy pesaruttu dosa:
- I always prefer using 1 tbsp of rice for 1 cup of moong dal which gives a crispy texture to the dosa.
- Soak the green moong dal for 4 to 6 hours or overnight for crispy dosa.
Pesarattu
Ingredients
- 1 cup green moong dal
- 1 tbsp raw rice
- 1 tbsp urad dal
- 2 green chillies
- ½ inch ginger
- 1 tsp cumin seeds
- few curry leaves
- ¼ cup coriander leaves
- salt as required
- oil for cooking
Instructions
- Wash and soak 1 cup of green moong dal with rice and urad dal for overnight in enough water.
- Drain and add the moong dal along with ginger, green chilies, cumin seeds, curry leaves, coriander leaves and salt in a blender and blend to a smooth batter by adding some water.
- The consistency should be similar to a dosa batter.
- Heat a dosa pan on medium heat and spread the batter evenly on the pan.
- Drizzle oil around the dosa and cook both sides a couple of times till crisp and browned.
Notes
- This pesarattu dosa can also be made with spilt green gram or sprouted moong dal.
- If using yellow moong, then you can soak the lentils for 1 to 3 hours.
- Instead of soaking rice along with green gram, you can also use rice flour to the batter before making dosa.
- The moong dal dosa can be stuffed with onion-chilli-cilantro mixture or with rava upma.
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