Pesarattu Recipe | Just In 5 Easy Steps.

Pesarattu is a traditional and nutritious breakfast dish from the southern part of India, specifically from the states of Andhra Pradesh and Telangana. It is a type of dosa or crepe made from green gram lentils (moong dal) and rice. Pesarattu is not only delicious but also packed with protein and fiber, making it a healthy choice to kickstart your day.

The process of making Pesaratu starts with soaking green gram lentils and rice for a few hours or overnight. Once soaked, they are ground into a smooth batter along with green chilies, ginger, and cumin seeds. The batter is then left to ferment for a few hours, allowing it to develop a slight tangy flavor.

To cook Pesaratu, a flat griddle or non-stick pan is heated, and a ladleful of batter is spread in a circular motion to form a thin crepe. The crepe is cooked until golden brown and crisp on one side and then flipped to cook the other side as well. Some variations of Pesaratu include adding finely chopped onions, cilantro, or grated coconut to the batter before cooking for added flavor.

Pesaratu is typically served with a side of ginger chutney or coconut chutney and is often enjoyed with a topping of upma or seasoned semolina. The combination of the crispy and slightly tangy Pesaratu with the flavorful chutney creates a delightful taste experience.

This wholesome and nutritious dish is not only popular for breakfast but also enjoyed as a light meal or snack throughout the day. Pesarattu is not just a treat for the taste buds but also provides a healthy dose of protein, dietary fiber, and essential nutrients.

Whether you enjoy it as a traditional breakfast or as a quick and healthy snack, Pesarattu is a beloved dish that showcases the culinary diversity of Indian cuisine and is sure to satisfy your cravings. I will guide you through the step-by-step process of making pesarattu at home.

Ingredients Of Pesarattu:

• 2 cups whole green gram (moong dal)
• 1/2 cup rice
• 2 green chilies (adjust according to your spice preference)
• 1-inch piece of ginger
• A handful of fresh coriander leaves
• Salt to taste
• Oil for cooking

Step By Step Instructions Of Pesarattu Recipe:

Step 1: Soaking the green gram and rice

• Rinse the green gram and rice thoroughly under running water.
• Soak them in enough water for about 4 to 6 hours. This will soften them and make them easier to grind.

Step 2: Grinding the batter

• After soaking, drain the water from the green gram and rice.
• In a blender or a food processor, add the soaked green gram, rice, green chilies, ginger, coriander leaves, and a little salt.
• Grind everything together to make a smooth batter. Add a little water if needed, but make sure the batter is not too thin. It should be of pouring consistency.

Step 3: Fermenting the batter (optional)

• Fermentation is not necessary for pesaratu, but it enhances the flavor and texture. If you prefer, you can ferment the batter for a few hours or overnight.
• To ferment, transfer the batter to a large bowl, cover it with a lid or cloth, and keep it in a warm place for 6 to 8 hours. The batter will rise and develop a slightly sour taste.

Step 4: Preparing the pesarattu

• Heat a non-stick griddle or a dosa tawa over medium heat.
• Once the tawa is hot, take a ladleful of the batter and pour it onto the center of the tawa.
• Using the back of the ladle, spread the batter in a circular motion to form a thin and even crepe. You can make it as large or small as you prefer.
• Drizzle a little oil around the edges of the pesarattu and a few drops on top.
• Cook the pesaratu for about 2 to 3 minutes until the bottom side turns golden brown.
• Flip it over and cook for another 1 to 2 minutes on the other side. Make sure both sides are evenly cooked and crispy.

Step 5: Serving the pesarattu

• Once the pesarattu is cooked, transfer it to a plate.
• Serve hot pesaratu with coconut chutney, ginger chutney, or tomato chutney. You can also serve it with sambar or any other accompaniment of your choice.

Tips Of Pesarattu:

• You can add a handful of soaked and peeled split black gram (urad dal) while grinding the batter for a softer texture.
• If you don’t have time to soak the green gram and rice, you can use split green gram (moong dal) instead. It requires less soaking time.
• Adjust the spice level by adding or reducing the number of green chilies.
• You can add finely chopped onions, grated carrots, or other vegetables to the batter for extra flavor and nutrition.
• Make sure the tawa is hot enough before pouring the batter to get a crispy pesarattu.

Enjoy your homemade pesarattu! It makes a nutritious breakfast or a light meal.