Pesarattu dosa is Telugu cuisine that is similar to dosa. It is made with batter of green gram (moongdhal), but unlike a dosa, it does not contain urad dhal. Pesarattu is eaten both in breakfast and as snack that popular in Andra Pradesh state in India. Green chillies, ginger and onions are used in different variants of this snack. A variety of pesarattu dosa served with upma which is called Upma pesarattu. We liked pesarattu with tomato kurma & cpconut chutney and yummy it was. Enjoy making pesarattu for breakfast or dinner.
INGREDIENTS:
Green moongdhal /
Pasipayaru - 1 cup
Idly rice or Raw rice - 1/4 cup ( I used idly rice)
Green chillies - 3 to 4
Ginger chopped - 3 tsp
Garlic - 2 cloves
Salt - as needed
Oil - for making dosa
HOW TO MAKE:
Soak moongdhal and rice together overnight. Wash well and grind them with all the other ingredients. Do not grind a fine paste. The batter should be like neither smooth nor rough. Keep aside. If you want to make it for dinner, keep the batter for 2 to 3 hours outside then refrigerate it. When you make dosa a.dd water and make it like dosa batter consistency
Heat dosa tava. Take a ladle of batter and gently pour batter onto the center of the tava. Spread the batter in sweeping circular motions to form a dosa. Drizzle oil all over the surface of the dosa and also around the edges. Let the lower surface of the dosa get cooked and the edges will turn into brown in color that time flip the dosa to the other side. Allow to cook the other side and the crispy pesarattu dosa almost done. Fold it in half and allow to cook for 20 to 30 seconds.
Crispy Pesarattu Dosa is ready. Serve with any chutney or sambar as your choice. We had with Tomato Kurma & Coconut Chutney.
TIPS:
Soaking time for this moongdhal is need more than 5 to 6 hours. For a better batter always soak overnight.
Do not add more water in the batter, it should be neither thick or thin consistency.
The batter should be coarse consistency not a fine batter.
Add chopped corinader leaves, onions and curry leaves for more flavour.
Keep rava upma in the middle of the dosa like masala dosa and that is called Upma Pesarattu.
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