Pesarattu is a popular breakfast dish in Andhra Pradesh which is usually served with upma on top and allam pachadi/ginger chutney.
- 1 cup - Whole green gram / Green moong dhal / Pachapayaru
- 1/4 cup - Raw rice / Pacharisi
- 2 nos - Green chillies
- 1 tsp or 1/2 inch piece - Ginger chopped
- 2 pinches - Asafoetida
- Salt as needed
- 1/4 cup - Chopped onion
- 1/2 tsp - Cumin seeds
- 2 tbsp - Oil
- Wash and soak green gram, raw rice each separately for up to 5 to 6 hours or overnight. Set aside.
- Transfer soaked green gram and raw rice to a mixer grinder along with green chillies, ginger, asafoetida and required salt, grind to a smooth paste, set it aside.
- Consistency of batter should not be too thick or too thin (It should be like our regular dosa batter consistency). Keep the batter aside for at least 2 hours before making dosai.
- Take a small mixing bowl, add chopped onion and cumin seeds, mix well and set it aside.
- Heat a dosa tawa and spread the batter like we make for adai dosai. Drizzle oil and cook on both the sides till golden brown. Spread onion mixture on top of the dosai and Serve hot with coconut or spicy ginger chutney.
- If you are not using this batter immediately, then store it in the refrigerator for latter use.
- There is no need for fermentation for this recipe, either you can use batter immediately after grinding or use it after 2 hours for better result.
- You can add rice flour instead of raw rice but grinding the rice along with the green gram gives a coarse texture to the pesarattu.