Pesarattu is an Andhra special dosa variety made with whole green gram, ginger, cumin. Healthy, nutritious breakfast idea, easy to prepare.
I added rice flour instead of rice. Also you can make it soft or crisp as you like it.
Read blogpost here:
⏱⏱ Time codes ⏱⏱
0:00 – Start
0:06 – Recipe card
0:16 – Moong bean/ Whole green gram
0:24 – Soaked
0:37 – Grind
1:02 – Mix rice flour
1:15 – Spread over tawa
1:26 – Flip
1:44 – Crisp roast
1:52 – Pesarattu ready
2:09 – The end
Ingredients
1 cup Whole green moong green gram
2 tbsp Raw rice I used rice flour
1 inch Ginger
½ tsp Cumin seeds
2 Green chilli
1 Onion Optional
¼ tsp Asafoetida optional
Salt & Water – As needed
Instructions
First, wash whole green moong 2-3 times and soak with rice overnight.
Morning drain the water. Take ginger, green chilli, cumin seeds, salt, half the moong in blender.
Add enough water, grind smoothly. Transfer to mixing bowl.
Grind remaining moong and transfer to mixing bowl.
Add rice flour and water if needed to adjust consistency. It should be like idli dosa batter.
Heat a tawa and spread just like we make dosa, add oil.
Flip to cook on the other side too. Cook in medium flame each side or till slightly golden brown. You can also skip flipping and slow cook until crisp like we do plain roast.
Notes
You can make pesarattu with sprouted whole green moong too.
This is my own version of pesarattu, I have made my own changes, so it may vary from authentic recipe!
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