Andhra Pesarattu Recipe | Moong Dal Dosa | Green Gram Crépe

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Andhra Pesarattu

Aug 12, 2013         2 comments.

Pesarattu : Protein rich Green Gram Crepe.

Andhra Pesarattu Recipe

The world’s healthiest cereal cannot beat the goodness of a hot Indian breakfast. Agree / Disagree?

I tend to agree because I love a freshly cooked, hot breakfast.

You may argue – who has the time to cook hot meals when a “quick bite on the go” is all you can manage before 8:30 am?

Well, I’m not a fan of “on-the-go” meals. I like making time to eat. Especially a king-size breakfast! 🙂 And what could be better than a delicious protein rich Pesarattu?Andhra Pesarattu Recipe

Originating in the South Indian state of Andhra Pradesh, Pesarattu is a type of crepe (like Dosa) made with a Green Gram (green moong dal) batter. You can really spruce it up with your favorite spices and veggies. But if you want a typical south Indian Pesarattu, stick to traditionally south Indian spices. 🙂 This protein rich dish is filling and tasty.

Andhra Pesarattu Recipe

PESARATTU RECIPE

Soak dry green grams (green moong dal) in water overnight or at least for 6 hours. Then drain out the water completely.

Andhra Pesarattu

To a blender or food processor, add the Moong beans, green chilli, ginger, salt, a bunch of coriander leaves, asafetida (hing) or garlic.

Andhra Pesarattu

Grind to form a smooth batter. Adjust the consistency by adding more water if necessary. Don’t make it too water-y

Andhra Pesarattu

Add some Rice flour to the mixture and mix well. (Helps in binding better) Taste and adjust for salt

 Andhra Pesarattu

If you want, add finely chopped onions or bell peppers (capsicum) to the batter and mix well. I just left it like that.
Andhra Pesarattu

Heat a griddle (flat tawa) and add a ladle full of the batter in the center.
Andhra Pesarattu

With the back of your ladle, spread out the batter to form a round, think Crepe. (work quickly). The crepe can be as thick / thin as you want. {Thinner you make the crepe, the more crispier the pesarattu}
Andhra Pesarattu

Drizzle some oil around the pesarattu and let it cook on one side for 2-4 minutes on medium flame.  {Depending on the thickness of the crepe, it can take longer or shorter}
Andhra Pesarattu

You’ll know one side is done when you can easily loosen all the sides of the Crepe.
Andhra Pesarattu

Flip and continue to cook for 2-4 minutes (or longer for a more crispy Pesarattu).
Andhra Pesarattu

Serve with Sambar or your favorite Chutney.
Andhra Pesarattu

Here’s a short video tutorial on how to make the Pesarattu (I apologize for the quality)-

How to make Pesarattu

Enjoy!
Andhra Pesarattu

Print

Andhra Pesarattu


  • Author: Kavitha
  • Prep Time: 6 hours
  • Cook Time: 10 mins
  • Total Time: 6 hours 10 mins
  • Yield: 10-12 Pesarattus 1x

Description

Protein Rich breakfast!


Scale

Ingredients

  • 1 cup Whole Green Moong Beans (Green Gram)
  • 1/4 cup Rice Flour (if not available, try 3 tablespoons of cornflour)
  • 1 inch Ginger
  • Handful of Coriander Leaves (cilantro)
  • 2 cloves of Garlic or 1 teaspoon Asafetida / Hing powder (optional)
  • 3 green chillies {Adjust according to heat required}
  • 1 and 1/2 teaspoons Salt {Adjust as per taste}
  • Vegetable Oil, as required (about 1-2 teaspoons per Pesarattu)
  • 1/4 cup of finely chopped Onions (optional)

Instructions

  1. Soak dry green grams (green moong dal) in water overnight or at least for 6 hours. Then drain out the water completely.
  2. To a blender or food processor, add the Moong beans, green chilli, ginger, salt, a bunch of coriander leaves, asafetida (hing) or garlic.
  3. Grind to form a smooth batter. Adjust the consistency by adding more water if necessary. Don’t make it too water-y
  4. Add some Rice flour to the mixture and mix well. (Helps in binding better) Taste and adjust for salt
  5. If you want, add finely chopped onions or bell peppers (capsicum) to the batter and mix well. Or just leave it plain
  6. Heat a griddle (flat tawa) and add a ladle full of the batter in the center.
  7. With the back of your ladle, spread out the batter to form a round, think Crepe. (work quickly). The crepe can be as thick / thin as you want. {Thinner you make the crepe, the more crispier the pesarattu}
  8. Drizzle some oil around the pesarattu and let it cook on one side for 2-4 minutes on medium flame. {Depending on the thickness of the crepe, it can take longer or shorter}
  9. You’ll know one side is done when you can easily loosen all the sides of the Crepe. Flip and continue to cook for 2-4 minutes (or longer for a more crispy Pesarattu).
  10. Serve with Sambar or your favorite Chutney.

  • Cuisine: Andhra cuisine

 





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