Pesarattu

The north is where the summer festival dedicated to the Goddess, Lakshmi, is held. The south is where we worship the Lord, Vishnu. The east is where we offer prayers to the sage, Bharadwaj. The west is where we go to the funeral pyres of the Aryans. And the south is where we visit the Durga shrine. It was I who worshipped Pesarattu, the Goddess of victory.

I don’t want to hear it. Just because you’re healthy doesn’t mean that you can eat whatever you want. When you’re healthy, you need to take care of your health. It’s that simple.

Chicken Paan is one of the most popular North Indian Street food. It consists of chicken, spices, and is wrapped in thin banana leaf and served in a banana leaf basket. A variety of chicken dishes are prepared in the Goan cuisine by soaking the banana leaves in hot water, then making the filling for the dish.

Pesarattu is a popular breakfast in Andhra Pradesh (India), where pesara refers to green gram and attu to dosa. In India, pesarattu is regarded as a highly nutritious breakfast. My grandfather like pesarattu, which he enjoys with sugar, and we enjoy it with chutneys, which complement each other nicely. My family enjoys groundnut chutney as well as other chutneys such as ginger, coconut, and brinjal chutney. You may use any chutney you like.

Pesarattu is prepared using entire green moong dal that has been steeped in water for 6 hours to overnight. While grinding, cumin seeds, green chilies, and ginger may be added for flavor and taste. I use rice flour powder or uncooked rice to make crispy pesarattu with a nice color, as you can see in the photos. Simply grind it to a paste, like we do with dosa batter, and it’s ready to use. It may also ferment. I ferment for crispness, softness, flavor, and color, but it also tastes excellent without fermentation. It’s usually served with upma at restaurants. Inside the pessarattu, it is offered as masala dosa and upma. It’s both tasty and good for you.

Ingredients

• • 1 1/2 cups whole green moong dal
  • 1 to 2 teaspoons ginger (chopped)
  • 1 teaspoon cumin seeds
  • 3 green chillies
  • 2 1/2 cups water
  • 3 1/2 to 4 tablespoons rice flour
  • a pinch of salt (to taste)

Stuffing/garnishing

• 1 onion (chopped)
• 1/2 cup coriander leaves (chopped)
• 3 green chilies (chopped)
• a few sprigs of mint (chopped)
• a couple teaspoons cumin seeds (optional)

Method

preparing the batter

• • Soak moong dal for 6 hours to overnight in water.
  • Use the water to grind with after straining it.
  • In a grinder or mixer, combine the moong dal, green chilies, ginger, and cumin seeds, and process to a fine paste by adding water as needed.
  • It should have the consistency of dosa batter, neither thin nor thick.
  • Add the rice flour and salt to the moong dal paste mixture and stir well, or add the ingredients while grinding so that they are well combined.
  • Water should be added according to the dal, and your mixer should operate smoothly.
  • It’s important to grind it in proportion since if the mixer is overloaded, it won’t operate smoothly.
  • Fill the fermentation containers halfway with the batter, since the batter rises after fermentation. You may look at my dosa batter recipe to get an idea of how to grind and ferment it.
  • It is also possible to cook straight without fermentation, although the flavor will be different.

preparing pesarattu

• Prepare all of the veggies by chopping them up and keeping them on hand.
• You may either combine all of the veggies together or keep them separate to sprinkle on top of the dosa.
• My dough was thick after fermentation, so I added 1 cup water to create dosa consistency.
• To obtain excellent pessarattu or moong dal dosa, we must first prepare the tava before pouring the batter.
• Preheat the dosa tava, griddle, or non-stick dosa tava; when hot, pour 1/2 teaspoon oil and wipe it clean with a slice of onion or the tip of an onion; do not burn your fingers in it. The pesarattu will be golden brown in color and will not cling to the tava.
• Sprinkle a little water on the tava just before placing the batter on it, and as soon as the sizzling sound occurs, wipe the tava with onion once more. The water is sprayed to reduce the temperature of the tava down a bit, allowing us to spin the batter properly.
• Then, in the center of the tava, pour a spoonful of batter or a ladleful of batter and spread it out with a laddle to make a medium circular size dosa with a very thin foundation.
• The tava should be heated enough that when we pour in the batter and create dosas, there is a sizzling sound.
• Swirl the spoon around in a clockwise manner, rotating it quickly so it doesn’t cling to the tava.
• When the batter is still uncooked, add the chopped onion, coriander leaves, cumin seeds, and green chilies right away since they will cling to it.
• Drizzle oil around the dosa and a few drops on the dosa, then cook for a few minutes, or until a light golden color appears on the dosa itself.
• It’s OK to flip the dosa if the onions are coming apart.
• When turning the dosa, push down on the top of the dosa to ensure that the onions and other veggies are securely connected.
• Drizzle a little amount of oil around it.
• When it is done, turn it back over, fold it, and serve it on a dish after a few seconds.
• If you make upma, you may serve it in a separate bowl or in the center of the dosa, similar to how we make masala dosa, which you can see in my masala dosa recipe.
• Every time you make a dosa, follow the steps outlined above.
• Clean the tava with the onion before putting the batter on to prevent sticking and a nice color on the dosa.
• After 2 or 3 dosas, try sprinkling little water and wiping the dosa with the onion to help it come out in form.
• Serve it with whatever chutney you want, a curry, or just plain sugar.
• I served it with upma and brinjal chutney.

Notes

• Always prepare your dosa tava or griddle before creating dosa by rubbing it with onion, then sprinkling little water and rubbing it with onion again. This will ensure that your dosas and other dosas are excellent.
• If the batter is a bit gritty, it should still be dosa-like.
• In my dosa recipe, you can see the notes.
• Try sprinkling some idli podi, dry coconut chilli powder, or curry leaf powder over your dosa for a change of pace. We call it a podi (powder), and it’s available in Chennai, Andhra Pradesh, and other parts of the south. It will give you several tattoos.
• To achieve that flavor, I occasionally sprinkle veggies with only cumin seeds.

 

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Frequently Asked Questions

What is Pesarattu made of?

Pesarattu is a traditional dish made of rice and lentils.

Is it good to eat Pesarattu?

Pesarattu is a type of deep fried Indian bread. It is usually served with chutney and sambar.

What are the benefits of Pesarattu?

Pesarattu is a traditional dish from Tamil Nadu, India. It is made with rice and lentils cooked in ghee or butter.