Andra Pesarattu

Andhra Pesarattu, as the name suggests is a delicacy from Andhra Pradesh. I borrowed this recipe from one of my friends in my college days who was an Andhrite. It is nothing but the usual Dosa with a combination of rice and moong dal. Since Moong is good from the health point of view, it is always better to go in for this dish instead of the usual dosas and idlies. The difference between the normal idlies & dosas is that the batter is fermented , and for this dish it is not. The other difference is that in this case Moong (Green gram) is used as against Split Black gram dal for other Dosas.

What you need to have

1. Moong (whole Green gram) – /3/4 cup

2. Raw rice – 1/4 cup

3. Onions (small) – 2

4. Green chilli – 3

5. Ginger – 2″ piece

Ingredients of Andhra pesarattu

What you do with what you have

1. Wash both rice and whole Green gram & soak in water over night.

2. Drain the soaked water in the morning, grind green gram, rice, ginger and onion in the mixer to a smooth consistency adding sufficient water to suit the usual dosa batter as shown in the image below.

Pesarattu batter

3. Place dosa griddle on the flame and spread a little cooking oil on it. On heating use a tissue paper or a coconut coir and rub oil evenly and sprinkle a little water on it.

4. Simmer the flame and spread the batter in a circular fashion.

Peasarattu batter on the Dosa griddle

Pesarattu batter being spread like dosa

5. Close it with a lid for a while so that it cooks faster.

Closed with a lid for the dosa to cook

6. Flip the dosa , so that it is cooked on the other side as well applying a little oil to turn crispy.

Dosa being flipped to cook the other side

5. Relish it with ginger chutney or the dry chutney powder.

Pesarattu with wet chutney & chutney powder

Note: Some people do not use rice at all. They prepare the batter with only green gram. But then dosa does not turn out crispy since green gram makes dosa smooth. You can even add rice thin rava if available.