Recipe: Delicious Pesarattu

Swaadisht Nuskha


Pesarattu. Pesarattu recipe or moong dal dosa, Learn to make Pesarattu is a protein packed healthy breakfast made using whole green gram. It is one of the most commonly eaten Breakfasts from Andhra cuisine. Thus Pesarattu literally means Moong Dal Dosa.

Pesarattu Pesarattu Recipe, Pesarattu Dosa, Green Moong Dal Dosa / Crepe Recipe made with moong dal and rice. Pesarattu, aka pesara attu or pesara dosa is not very popular, but is super delicious and healthier than regular rice-dal dosas. Pesarattu (Moong dosa/ Green Gram Dosa) - This is a famous Andhra tiffin item. You can cook Pesarattu using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pesarattu

  1. It's 1 cup of moong sabut.
  2. It's 1/4 cup of moong dal.
  3. It's 3 of Green chillies.
  4. You need 1/2 Piece of fresh ginger.
  5. It's 1/2 tsp of Jeera.
  6. You need to taste of Salt.
  7. You need 1 of Chopped onion.

It is a crepe made either with moong dal(split green gram) or whole green gram lentil. Upma pesarattu is actually a preferred in coastal Andhra location particularly East Godavari and To make the Pesarattu, first you need to soak the green gram and rice overnight or perhaps for at least. 🎦 Pesarattu. Pesarattu recipe is very easy to make. Pesarattu is made from moong dal, chillis and ginger and Upma from sooji.

Pesarattu step by step

  1. Soak the dals overnight.
  2. Except onion grind all other ingredients with sufficient water to make as dosa batter.
  3. Roast onion in oil with salt.Add chopped chillies also. Grated carrot can also be added for attractive colour.
  4. Pour the batter on a ladle, cook on a low flame, flip and cook nicely..
  5. Flip again and smear with red ginger chutney and fried onion masala.
  6. Fold and serve hot.

Pesarattu Upma is a traditional breakfast dish of Andhra Pradesh. Pesarattu recipe,dosa made using whole green gram dal,a popular Andhra style recipe. Pesarattu is generally served for breakfast or dinner. Pesarattu is my favourite since my childhood days as amma makes it atleast once in a month. You can grind the batter coarsely and make pesarattu thick like adai too.