Pesarattu recipe | Green gram dhosa | Green Moong dal dhosa

Pesarattu is a most commonly eaten breakfast in Andhra Pradesh. One of my colleague friend has introduced this recipe for me. As a part of weight loss diet we replaced eating normal dhosa prepared with rice and urad dal to pesarattu prepared with whole green gram dhal or splited one, it’s very healthy too.

There are many variations in preparing pesarattu. I have used today equal amount of green gram and raw rice. Some people won’t add raw rice they use only green gram dhal but then also you will get a tasty dhosa. And for spiciness I added red chilly I have also used green chilly when am first doing this dish, the flavor of green chilly will be very authentic. Buy in my family to consider everyone’s wish I have used today red chilly. You can add it whatever you want but my favorite is with green chilly.

For preparing dhosa for my daughter I will reduce the spice level and feed her she almost like the greenish yellow color of dhosa and also the different taste.

Pesarattu
Pesarattu

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Print Recipe
Pesarattu
Course Main Dish
Cuisine Indian
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People 3 dhosa each
Course Main Dish
Cuisine Indian
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People 3 dhosa each
Instructions
  1. Soak 1 glass green gram dhal and rice overnight or 4-6 hours is sufficient. We dont need this batter to ferment. So just grind and prepare dhosa.
  2. Soaked green gram dhal and rice.
  3. Peel ginger, garlic and chop coconut. Keep all ingredients ready.
  4. Put everything in a mixie along with salt add little water and grind it to a smooth paste.
  5. Add sufficient water while grinding itself. Do not addnwater later you could not bind batter well. So again you have to grind the mixture with water in a mixie.
  6. Place a tawa and take the batter and pour it in hot tawa and prepare it like dhosa. Make it thin so you can get a thin and more crispier dhosa.
  7. See how thin I have did.
  8. Apply oil and cook on both sides.
  9. Turn the dhosa to other side and cook till golden brown.
  10. Pesaratu dhosa is ready to serve.
  11. Serve hot with any chutney of your choice.
Recipe Notes

Note :

  1. You can also replace white rice with traditional Foxtail millet, little millet etc. I have tried with foxtail millet.
  2. Chopped onion can also be added in the batter or on top of the dhosa while on tawa.
  3. If you like cumin seeds or fennel seeds you can add it while grinding. It gives nice flavor to the dhosa.

 

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