Andhra Pesarattu Dosa recipe/ Green moong dal dosa/ How to make Pesarattu dosa / Green gram crepe / Green whole gram dosa


Hi friends, My last 2 weeks went so busy , so I couldn't post more than one recipe a week. Now ,I am here with very delicious recipe of dosa.Pesarattu is very popular in Andhrapradesh .Actually I even have never heard this word "Pesarattu" before 2 years. I had pesarattu dosa for first time at my telgu friend's place, It tasted amazing and she told me the recipe too. So all credit goes to my friend for telling me about these amazing dosas.






Pesarattu dosa is made with whole green gram or moong dal that makes it more delicious and healthy as well. I mostly cook pesarattu on weekends for breakfast . Even some weekends , we eat pesarattu with sambhar for lunch too. Some restaurants serves rava upma wrapped in pesarattu which is also very popular in south india.
Let us start the recipe:

Ingredients

  •  1 cup whole green gram or green moong dal
  • 1/4 cup rice flour
  • 1 inch ginger
  • 3-4 green chillies
  • salt to taste
  • water for grinding dal
  • finely chopped onion and green chillies for filling according to taste

Method

Wash the whole gram or moong dal and soak the dal with 4 cups of water for overnight or 6-8 hours

Grind soaked green gram with ginger , green chillies , and water.



The batter will be little coarse and thick to regular dosa batter but should be in pouring consistency. Or you can say , It's pouring consistency should be like utthapam batter.
Even you can adjust the consistency by adding more water but remember batter should not be watery.

Add rice flour and salt to the batter and mix it very well by a laddle.

Heat a tawa or griddle and smear some oil over it.
Pour a laddleful of batter on griddle to make a round shape and spread the batter from inside to outside. I like crispy dosas so I spread the batter thinner.

Drizzle some oil on the edges.

If you see some reddish color on dosa or you feel dosa is cooked , flip the dosa and cook the otherside. This is the plain pesarattu.

Both the sides should be cooked and golden color .
Remove the dosa from griddle.
I personally like pesarattu with onion and chillies. To make these dosas, pour laddleful batter on heated griddle and spread in a thinner round shape.

Sprinkle some finely chopped onion and green chillies over dosa and press them with spatula.You can use cilantro too.
Drizzle some oil on the edges.
Flip the pesarattu and cook the other side.

Again flip it and fold it into a half circle.



Here ,Pesarattu dosa is ready to serve with coconut chatney and sambhar.

Enjoy!!!
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