Recipe: Appetizing Pesarattu dosa

Pesarattu dosa. Pesarattu is a thin breakfast crepe made with green gram, ginger, cumin & chilies. Pesalu or Pesara is the Telugu name for green gram & attu translates to dosa or crepe. How is it made? pesarattu dosa is one such famous dosa from telugu cuisine but has spread all over south india. i was exposed to this recipe from my mother who spent her college days in guntur. even though her stay in guntur was very brief, but she has developed a great taste for andhra veg cuisine and especially pesarattu.

Of course this dosa is high in protein and fiber. Serve it with upma rolled inside and it becomes an 'MLA pesarattu'. The telugu word 'Pesarattu' is derived from two words "pesara" and "attu". - Pesara means mung lentils or moong dal. - Attu means dosa. You can cook Pesarattu dosa using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pesarattu dosa

1. You need 2 cup of sabut moong dal.
2. It's 1 cup of chaval.
3. Prepare 1 tsp of methi dana.
4. You need 1 inch of adarak.
5. It's 3 of hari mirch.
6. You need 1 tsp of namak.
7. Prepare 3 tbls of oil (for making pesarattu).

Thus Pesarattu literally means Moong Dal Dosa. Pesarattu dosa is made with moong dal. This dosa does not need fermentation like the traditional dosa. With a little planning, breakfast or dinner can be made in a moments notice.

Pesarattu dosa instructions

1. Moong dal or chaval ko 5 se 6 ghante ke liye pani me bhigo kar rakh de,alag alag bhigoye.dal ke sath methi dana bhi bhigo de..
2. Rat bhar ya 6 ghante bhig jane par pani se dho le orjar me jeera,adarak va hari mirch ke sath dal kar chikna paste bana ke or dal va chaval ke paste ko mila kar patla ghol tyar kar le.
3. Ab ghol me namak or thoda sa soda dale,thoda oil dale or dosa tva par pesarattu dosa tyar karein..
4. Pesarattu ko Dosakya pachadi, coconut chatani or pappu charu ke sath serve kiya hai..

Here is how to do Pesarattu dosa. Pesarattu or Moong dal Dosa is a savory crepe made with whole mung beans (green gram lentils). A popular breakfast dish from Andhra, this batter does not require any fermentation. It is a healthy, tasty and whole some dish which is enjoyed with upma and allam chutney (ginger chutney). Pesarattu is the telugu word for Moong dal dosa.