Guess what’s on the spotlight today?….Like Gongura, Pesarattu is as Telugu as it can get. This healthy dosa loaded with the goodness of lentils, studded with finely chopped raw onions, coriander, curry leaves, green chillies, ginger, cumin seeds and laced with a variety of chutneys is definitely a delectable treat to your tastebuds. Another big advantage of Pesarattu preparation is that unlike the regular urad dal Dosa Batter, this batter doesn’t need fermentation and you can make them as soon as you finish grinding.
Making this dosa is one of the best forms to eat moong dal. You can also use sprouted moong beans to make Pesarattu even more nutritious…..Click HERE to see how I make it. Or add in some greens like spinach, kale or amaranth while grinding dal to give it an additional nutritive punch. However, if you are someone, who loves experimenting, tweak this simple recipe to give it a gourmet twist and fill in with some cheese and oregano flakes. But, my favourite remains to be the simple traditional Pesarattu served with my favourite ginger chutney….I wouldn’t mind Upma on the side along with a hot cup of tea or filter coffee.
Off to Pesarattu Preparation!!
Steps to follow for Pesarattu Preparation:
1- Wash and soak whole green moong dal (aka Pesalu in Telugu), raw rice and Urad dal (optional) for 6-8 hours or over night. Please refer to the recipe card for all the measurements.
2- After 6 hours, wash again and drain the water.
3- Combine soaked whole moong dal mixture along with ginger and cumin seeds in a mixer. Add a little water (about 1/4-1/2 cup) to aid the grinding process. You can grind it coarsely (for thick dosas) or to a fine paste (for thin dosas) as per your desire. You can also add green chillies while grinding, but, I prefer to add them later so that you can avoid for kids if needed.
4- Transfer the mixture to a bowl. Just before you decide to make the dosas, add salt as per taste. Add required water to get the dosa consistency…not too runny and not too thick. You will figure out the consistency once you start making the dosas.
Let’s start making Pesarattu Dosas:
5- Dosa Toppings: Make a mixture of finely chopped onions, green chillies, ginger (1 cm piece), curry leaves and coriander. Add a teaspoon of cumin seeds and a pinch of salt. Mix well and use this as topping. Skip green chillies & ginger if you don’t want it spicy.
6- Heat a non-stick pan (or an iron griddle), sprinkle a little water on the pan, wipe it off gently using a cloth or tissue paper. Pour a ladleful of the batter in the centre of the pan and spread it evenly in a circular motion in one direction to make round dosa to the size of your pan. Sprinkle some of the topping over the dosa and smear a little oil around the edges….You can sprinkle 1/2-1 teaspoon oil for each dosa.
7- Lightly pat the onions with the back of the ladle so that they stick to the dosa and do not fall off while flipping. Cook over medium heat until the golden brown.
8- If you make thin dosa and still want to have the raw taste of onions, cook the dosa on low heat until golden brown only on one side, fold and flip. Remove it after a minute. Flip the dosa and cook only if you are making thick dosas.
- Serve hot Pesarattu with Allam Pachadi (Ginger Chutney), Peanut Chutney or Coconut Chutney. Allam pachadi is a perfect accompaniment as it simply amps up the taste quotient of this dish with it’s sweet-spicy-tangy taste.
- Combine this dosa with Upma and enjoy Upma Pesarattu or MLA Pesarattu along with ginger chutney. The richer MLA Pesarattu is basically stuffed with Upma.
- Today, I’m serving with red & green Allam chutneys….Stay tuned…Coming up next on blog!!
A Quick Summary:
- 1 Cup whole green moong dal
- 2 Tablespoons Raw Rice
- 1 Tablespoon Urad Dal Optional
- 1 teaspoon Cumin Seeds
- Ginger 1" piece
- 1 Onion finely chopped
- 2 green chillies finely chopped
- Few Curry Leaves finely chopped
- Coriander finely chopped
- 1/2 teaspoon Cumin Seeds
- Pinch of salt
- Oil as needed to make dosas
- Wash and soak whole green moong dal, raw rice and Urad dal for 6-8 hours or over night.
- Drain the water, combine soaked dal mixture along with ginger and cumin seeds in a mixer. Add a little water while grinding. Grind to a fine paste.
- Transfer the mixture into a bowl. Add salt and required water to get the dosa consistency.
- Combine ingredients under the section “Dosa Toppings”.
- Heat a non-stick pan, pour a ladleful of batter and spread evenly in a circular motion in one direction. Sprinkle some of the topping over the dosa and smear a little oil around the edges.
- Lightly pat the onions with the back of the ladle. Cook over medium heat until the golden brown.
- When the lower side of the pesarattu is lightly browned, fold and flip the dosa. Remove it after a minute.
- Serve with Ginger Chutney.
- You can also use split moong dal with husk instead of whole moong dal.
- The addition of rice is optional. If you like pesarattu to be on the softer side, then you may skip it. Addition of rice makes the pesarattu crispier. In place of rice, you can also add a tablespoon of rice flour after grinding dal.
- If you are planning to make thick Adai like pesarattu, you may grind it coarse in texture. If you are making thick dosa, then cover it with a lid after spreading to speed up the cooking and then flip. However, if you like it to be crisp like paper dosa, grind it finely until the batter is quite smooth. It wont get as smooth as the regular dosa batter since there is no urad dal, but, smoother the batter, thinner you can spread.
- Use sprouted moong beans to make Pesarattu even more nutritious…Check out the recipe HERE.
- Add any greens like spinach, kale or amaranth while grinding the soaked dal in the blender to give it an additional nutritive punch.
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