Pesarattu Recipe | How to make Pesarattu Dosa

pesarattu , moong dal dosa ,
Pesarattu recipe | How to make pesarattu dosa,
Pesarattu Recipe, Moong Dal Dosa Recipe ,
pesarattu recipe | moong dal dosa recipe ,
Pesarattu Dosa Recipe | Andhra Pesarattu Recipe ,
Pesarattu | Moong dal dosa
Pesarattu recipe | How to make pesarattu dosa, Pesarattu Recipe, Moong Dal Dosa Recipe , pesarattu recipe | moong dal dosa recipe , Pesarattu Dosa Recipe | Andhra Pesarattu Recipe ,
Pesarattu recipe | How to make pesarattu dosa,
Pesarattu Recipe, Moong Dal Dosa Recipe ,
pesarattu recipe | moong dal dosa recipe ,
Pesarattu Dosa Recipe | Andhra Pesarattu Recipe ,

Pesarattu recipe | How to make pesarattu dosa| Moong dal dosa recipe | Andhra pesarattu

Pesarattu makes very good healthy dosa to start the mornings and a filling one too . Pesarattu uses whole green moong which is so full of nutrients , that a single dosa will give you immense value . Protein packed pesarattu , it is ideal for all ages . Popular in Andhra where it is served with a delcious upma as a filling , and accompaniments of different chutneys, of which allam chutney is very popular and most delicious . Allam chutney or ginger chutney is perfect with Pesarattu with sweet , and spicy taste of ginger, red chillies and jaggery .

Here n this recipe of Pesarattu i have used kodo millets , about 4 tbsp along with whole green moong to give it added nutrition and an amazing texture . You can use about 3-4 tbsp of rice if you dont have millets . If you wish to have softer pesarattu, then skip the millets .

I love to add either millets or rice to give me a ghee roast dosa like effect .

Paper thin crispy pesarattu can be prepared with this batter. If you spread the batter little thickly , you can also get the softer ones .

here is the video for Allam chutney / Ginger chutney which is the perfect accompaniment for pesarattu

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Pesarattu Recipe | How to make Pesarattu Dosa
Delicious healthy no fermentation dosa . Pesarattu makes a great filling breakfast or brunch with tasty chutneys to accompany . the dosa is better and healthier than ghee roast as it uses whole moong dal .
Instructions
  1. pick the moong dal, of smal stones if any and any grit, wash it few times and saok in clean clear water .
  2. wash few times the millets or rice and soak along with whole green gram .
  3. soak both green gram and millets together for about 5-6 hours .
  4. drain water , and grind to a smooth thick batter along with chillies , ginger . onions and cumin seeds can be added at this stage (, how ever i havent added onions and cumin while grinding .)
  5. take the batter to a bowl, add in cumin seeds, salt, asafoetida powder , mix well .
  6. heat a taav , and spread the batter to as thick or as thin you like .
  7. pesarattu batter need not be fermented and will not taste good if fermented., so you can prepare pesarattu immediately after grinding .
  8. use ghee or oil for making pesarattu .
  9. when the top has cooked well, spread the chopped onions, coriander leaves, chillies and cover and serve .
  10. you can also fill with upma and serve with allam pachadi, coconut chutney .
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