Pesarattu is a protein packed healthy breakfast made using whole green gram. It is most commonly eaten breakfast from Andra cuisine.
These dosa can be made with whole or split moong lentils.
To get that crispy dosa we can add rice or rice flour or even we can skip that. It is totally depends on our taste of eating. But in the authentic recipe does not use rice or rice flour.
To make pesarattu we need to soak moong dal only for 4 to 6 hours. To make more tastier can use chopped onion, chillies or cumin seeds just sprinkle over the pesarattu on the inner side.
Any chutney goes well with pesarattu but my personal choice is Ginger chutney that im sharing the recipe down after dosa recipe.
For making pesarattu dosa dense batter makes thick pesarattu, and thin batter makes thin and crispy pesarattu.
Ingredients for Dosa
- Moong dal one cup
- Raw rice one spoon
- Ginger one inch
- Green chillies 4 to 5
- Cumin seeds half two
- Oil for making dosa
- Salt for taste
Soak the whole green gram with raw rice for 5-6 hours or over night is fine too.
After soaking drain the water and grind the mixture to a fine paste along with cumin seeds, ginger, green chillies and salt. Add cup of water while grinding or adjust the water as per requirement.
Heat the tawa over a medium flame. Once heated pour ladle full batter in the centre of tawa and quickly spread it into circle. Sprinkle chopped onion, cumin seeds and chopped coriander and gently press them using spatula.
Drizzle tablespoon of oil around the edge and cook for 1 to 3min or until the bottom surface turns light golden in colour.
Flip and cook for 30sec or more . Transfer it to a serving plate and enjoy hot with chutney.
Ginger Chutney recipe
Ginger chutney for pesarattu, idly and dosa. I still remember when i had this first time at Bengaluru Airport for masala dosa i fell in love with this chutney. It takes super delicious.
And i tried many versions of ginger chutney nothing matched that first time tasted one. so finally after many months I succeeded to get the perfect taste.
And thought of sharing the recipe with you guys. The recipe will give you delicious and flavourful chutney that tastes slightly tangy, sweet and hot.
- One and half ginger chopped
- Roasted channa(putani) 2 TSP
- Oil two TSP
- Dry red chillies
- Urad dal 1tsp
- Coriander seeds 1tsp
- Curry leaves few
- Small onion chopped one
- Garlic cloves two
- Small Tomato chopped one
- Tamarind two inch
- Water half cup
- One inch jaggery
- Salt to taste
In small pan add oil once heated add chopped ginger, red chillies, roasted channa, urad dal and coriander seeds then fry for 1min. Now add curry leaves, onion chopped and garlic cloves fry for two minutes.
After that add chopped tomatoes , tamarind, salt and half cup of water cover and cook until Tomato soften. Once softer add jaggery.
Allow it cook completely . Once it’s is cool downs and make it smooth paste, if you want you can add water for little water consistency.
That’s it the chutney is ready.
Enjoy the chutney with pesarattu or idly.