Pesarattu (Andhra Moong Dal Dosa)
The Andhra protein-loaded breakfast — soaked whole green moong ground with ginger and chillies, no fermentation needed, griddled into crisp green crepes. Traditionally served with upma stuffed inside.
Per serving
Ingredients
- 1 cupWhole green moong dal
- 2 tbspRice
- 1 tbspGinger, chopped
- 3Green chillies
- 1 tspCumin seeds
- 1 tspSalt
- 1 mediumOnion, finely chopped (topping)
- 1Green chilli, finely chopped (topping)
- 2 tbspCoriander leaves (topping)
- 3 tbspOil or ghee
Method
- 1
Wash and soak whole moong and rice together for 4-6 hours.
- 2
Drain and blend with ginger, green chillies, cumin and salt to a smooth medium-thick batter — like a slightly thicker dosa batter.
- 3
Heat a tawa on medium-high. Pour a ladle of batter and spread thinner than an uttapam, thicker than a dosa.
- 4
Immediately scatter chopped onion, green chilli and coriander on top, pressing lightly.
- 5
Drizzle oil or ghee around the edges. Cook 90 seconds until the bottom is deeply golden and crisp.
- 6
Fold over and slide off. Serve hot with ginger chutney or coconut chutney.