Pesarattu was one of those dishes which i had in my “should definitely add to my blog” list since long (Me and my lists!!).. Every time i came across this dosa while recipe hunting, i would quickly note down in my list and then eventually other recipes come by and pesarattu is long forgotten.. But this time i was determined and finally here i am archiving this healthy and super yummy delicacy from the Indian state of Andhra Pradesh for all of you..
This just brings to my notice that i have added Mysore Masala Dosa and Mallige Idli from my native state of Karnataka, yummy delicacies like Kanchipuram Dosa , Kanchipuram Idli and Azhagar Kovil Dosai from the beautiful state of Tamil Nadu & Avial and Kadala Curry from ‘God’s Own Country’ Kerala but never added anything from Andhra Pradesh.. So this post marks the beginning of recipes from the pretty state too…
I found the recipe for Pesarattu from my recipe book “99 Delightful Dosas” by Jayashree V Prabhu and the recipe for Allam pachadi which is a super delicious dip for the pesarattu from here.. Though i have made pesarattu many times before, this time the special ginger chutney made the pesarattu breafast even more special.. The spicy, tangy, sweet taste of the chutney is just indescribable..
As this dosa is made with whole green gram, the health quotient is definitely high and a very apt dosa for those who want to reduce rice consumption in their diet.. As this dosa requires no fermentation, it does not require the “soak previous morning , grind, ferment overnight” process.. This dosa in short is “soak overnight, grind” and instantly ready!!
So those who are still not aware of this dosa, do try it and you are sure to love it especially with the delicious dip (My mouth is watering even now!).. Happy Cooking!!
Health Benefits of Green Gram: Aids in weight loss, Lowers Cholesterol levels,Produce resistance against infectious diseases and promotes heart health..
Dosa recipe adapted from the book: “99 Delightful Dosas” by Jayashree V Prabhu
Allam Pachadi recipe adapted from: Gayathri Vantillu
For the Pesarattu:
1 Cup Green Gram/ Moong
1/2 inch piece of Ginger
3 Green Chillies
2 Tbsp Rice Powder
Salt to taste
For the Topping:
1 Onion, finely chopped
1/2 inch piece of Ginger, finely chopped/grated
2 Green Chillies, finely Chopped
2 sprigs of Coriander Leaves, finely chopped
1 tsp Cumin seeds/Jeera
1 tsp Oil
Oil for cooking the dosa
For the Allam Pachadi:
1 inch piece of Ginger
Lemon size lump of Tamarind, juice extracted by keeping in hot water for 10 mins
1 Tbsp of crushed Jaggery
1 tsp Turmeric Powder
1/2 tsp Fenugreek seeds/Methi
2 tsp Urad dal/Skinned split black gram
1 tsp Mustard seeds
5-6 Red Chillies
1 sprig of Curry Leaves
A pinch of Hing/Asafoetida
Salt to taste
1/2 Tbsp Oil
1. Soak the green gram overnight or for a minimum of 6 hours..
2. Grind along with ginger and green chillies to a smooth paste..
Note: Add only little water as the batter is slightly thicker than regular dosa batter..
3. Add rice powder and salt and mix well free of lumps..
4. Mix together onion, ginger, green chillies, coriander leaves, cumin and oil for the topping..
5. Heat a pan and pour a ladle full of batter over it.. Spread it using the back of a ladle into a slightly thick dosa..
6. Sprinkle the toppings over it evenly.. Sprinkle oil over the sides..Cover and cook over medium flame..
7. When the top surface of the dosa looks cooked, slowly remove the dosa from the sides and flip it..
8. Cook for around a minute more..Remove from flame..
9. For the ginger chutney, heat oil in a pan and add fenugreek seeds and urad dal..
10. When they change colour, add mustard seeds and allow it to splutter..
11. Add red chillies,curry leaves and asafoetida and fry on low flame till the red chillies change colour..Allow it to cool..
12. Now grind along with the ginger, tamarind extract,turmeric powder,jaggery and salt to a smooth paste..
Serve the hot and yummy Pesarattu with the super delicious Allam Pachadi and enjoy the breakfast Andhra style!!