Pesarattu is a popular breakfast delicacy from Andhra Pradesh (Southern part of India), it is simple to prepare and requires no fermentation.
Did you know?
1 Cup of Moong Beans has 14 grams of protein and is a good nutrient-rich source of protein for vegetarians or vegans.
1 Cup Moong Beans (whole or split)
1/2 Inch Ginger
1 Green Chili
Salt, to taste
1 Tbsp Oil
1 Small Onion, finely chopped
1 Tbsp Cilantro, finely chopped
- Soak moong beans for 5-6 hours.
- Grind soaked moong beans to a smooth batter along with ginger, green chilies and some salt.
- On a griddle or flat pan, sprinkle some oil and pour a ladle of batter in the center and spread it in a circular motion from the center to the outside of the pan.
- Drizzle some oil around the dosa.
- Sprinkle chopped onions on the top and press lightly with a spatula.
- Check to see if it’s cooked on one side, if yes flip it over to the other side and cook until done.
Serve hot with spicy tomato or coconut chutney!
Tips and Tricks:
I used iron griddle to make the dosa, but you can use no stick griddle or flat pan as well. If you decide to use iron griddle make sure to cut an onion into half and rub the cut side over the griddle after sprinkling some oil and before putting the dosa batter, this prevents the dosa from sticking to the pan.
if you want the dosa to be crispier add 1.5 Tbsp of rice flour after grinding.