Pesarattu is a protein rich dosa made by grinding green moong dal along with spices into a batter, the batter is apread on a dosa tawa and cooked like dosa. Pesarattu is a good & healthy alternate tiffin that is relished with spicy chutney. Pesarattu Recipe is explained in this post with step by step pictures and video.
Pesarattu is a crepe made using green moong dal, raw rice batter along with spices. Pesarattu is a speciality from Andhra Cuisine. Pesarattu is served with ginger chutney also called as allam pachadi in hotels / restaurants there. Pesarattu served with rava upma is called Pesarattu Upma.
Pesarattu is also popularly known as Green Moong Dosa or simply Moong Bean Crepes.
About Pesarattu
Pesarattu comes from 2 words Pesara + Attu. ‘Pesara’ is Moong dal or Moong beans and ‘Attu’ means means Dosa. So Pesarattu translates to Moong Dal Dosa. Pesarattu is very easy to make once soaked and grinded, comes handy at times when you don’t have idli / dosa batter in hand. Pesarattu batter needs no ferementation so you can make dosa at once after grinding.
Amma always makes this atleast once in 10 days and she makes Pesarattu with just green moong dal without adding rice. If you want to make it more wholesome, healthy and also want to serve for diabetic patients then you can skip raw rice. Adding raw rice gives a texture and crispness to the dosa so I usually add it.
Pesarattu Batter
Pesarattu Batter is grinded usually to idli batter consistency slightly smooth to make crispy dosa. But if you like crunchy texture then you can grind it slightly coarse and make thick soft pesarattu like adai or uttapam.
It is purely your preference to grind the batter either coarse or smooth. I make both ways depending upon my family’s choice. But personally I love thin crisp pesarattu than the thick ones.
Ingredients
- Green Moong Dal – Whole Green Moong Dal is used for Pesarattu. Soaking for minimum 6-8 hrs is needed. You can even soak for 4 hrs if you are in a hurry.
- Raw Rice – Raw rice is added for giving pesarattu a crispy texture. Raw rice is available at any grocery stores – you can use any variety of raw rice.
- Spices – Ginger is added to aid in digestion, green chillies for spice and cumin seeds for flavour.
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Pesarattu | Moong Dal Dosa
Ingredients
- 1 cup green moong dal
- 2 tbsp raw rice
- 1 tsp cumin seeds
- 2 nos green chillies
- 1 inch ginger piece
- salt to taste
- water as required
- a tiny pinch hing optional
- onion chopped finely
Instructions
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To a mixing bowl add 1 cup green moong dal and 2 tbsp raw rice. Pick any stones and discard if any.
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Soak in water for 6-8 hours. Set aside and keep it covered.
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Rinse well atleast for 2 times.
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Now add it mixer along with 1 tsp cumin seeds, 2 nos green chillies and 1 inch ginger, required salt. Add little water needed to grind it to a thick batter.
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Grind it a smooth batter like idli dosa batter consistency.
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Transfer this to a mixing bowl. Rinse the mixer with little water and add it.
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Adjust water and make batter pourable.
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Heat dosa tawa – sprinkle water to check. If there is a sharp shh sound then the tawa is ready.
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Pour 2 small laddles of dosa batter and spread it in concentric circles as shown. Sprinkle 2 tbsp raw onion(optional), drizzle oil.
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Slightly press the onion so that it gets stuck to the batter. Cook until it turns golden.
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Then flip over and cook for few seconds.
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Now flip over, fold and serve. You can make thick soft dosas too.
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Pesarattu is ready to be served.
Video
Notes
- You can grind the batter coarsely and make pesarattu thick like adai too. We like it a bit thin and slightly crispy so grind it smooth.
- Adding ginger is a must we all know adding ginger with green gram or any bean/dhal variety helps in good digestion.
- Adjust green chillies according to your spice level.
- I did not add hing, you can add a pinch to the batter if you like.
Pesarattu Recipe Step by Step
1.To a mixing bowl add 1 cup green moong dal and 2 tbsp raw rice. Pick any stones and discard if any.
2.Soak in water for 6-8 hours. Set aside and keep it covered.
3.Rinse well atleast for 2 times. Drain water.
4.Now add it mixer along with 1 tsp cumin seeds, 2 nos green chillies and 1 inch ginger, required salt. Add little water needed to grind it to a thick batter.
5.Grind it a smooth batter like idli dosa batter consistency.
6.Transfer this to a mixing bowl. Rinse the mixer with little water and add it.
7.Adjust water and make batter pourable.
8.Heat dosa tawa – sprinkle water to check. If there is a sharp shh sound then the tawa is ready.
9.Pour 2 small laddles of dosa batter and spread it in concentric circles like we spread for dosa. Sprinkle 2 tbsp raw onion(optional), drizzle oil.
10.Slightly press the onion so that it gets stuck to the batter. Cook until it turns golden.
11.Then flip over and cook for few seconds.
12.Now flip over, fold and serve. You can make thick soft dosas too.
Pesarattu is ready to be served.
Expert Tips
- You can grind the batter coarsely and make pesarattu thick like adai too. We like it a bit thin and slightly crispy so grind it smooth.
- Adding ginger is a must we all know adding ginger with green gram or any bean/dhal variety helps in good digestion.
- Adjust green chillies according to your spice level.
- I did not add hing, you can add a pinch to the batter if you like.
Variations
- You can even add garlic while grinding for a flavour.
- Make rava upma, place it in middle of the dosa, fold and serve.
- Use ghee for more flavour.
- You can even add a handful of coriander leaves or mint leaves for a different flavour.
- You can even add potato masala and add it in middle, fold and serve.
Serving & Storage Suggestion
Serve Pesarattu with allam pachadi or ginger chutney as it is traditionally served. I usually serve it with idli podi and coconut chutney.
Pesarattu batter keeps well in room temperature for a day. So after refrigerate the leftovers and you can use it for 2 days.
FAQs
1.What is Pesarattu?
Pesarattu comes from 2 words Pesara + Attu. ‘Pesara’ is Moong dal or Moong beans and ‘Attu’ means means Dosa. So Pesarattu translates to Moong Dal Dosa which is very popular in Andhra Cuisine.
2.What can I replace with raw rice?
You can use 2 tbsp rice flour to the batter to replace raw rice.
3.Can I use split green moong bean?
Yes you can use but however the taste slightly changes. You can even sprouted green moong bean for a more healthier version.
4.Can I skip raw rice?
Yes you can skip raw rice. My mother always makes it with just whole green moong dal and it tastes good. The only difference it the crisp texture will be slighlty missing.
5.What is the shelf life of this batter?
Pesarattu batter keeps well in room temperature for a day. But if you refrigerate it it keeps well for 2 days.
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