Pesarattu aka green gram dal dosai
Pesarattu is a mildly spicy pancake which is most common in the southern states of India, especially in Andhra Pradesh. It looks like a dosai, but taste-wise it is totally a different one and quite nutritious too. Traditionally, pesarattu is made with a strange combination of upma-onion stuffing. Along with the roasted cake, any of the favorite coconut chutneys makes it a sumptuous breakfast or an excellent teatime snack or can be devoured at any hour of the day whether hungry or not. Here is how we prepare pesarattu – a plain version roasted in original desi ghee. We have prepared coconut-onion chutney for today’s pesarattu, which proved to be an excellent combination. To those who have not yet tasted pesarattu, take our word and do try it out. It is a heavenly Indian dish.
Bringing the ingredients together...
Pesarattu aka green gram dal dosai recipe
Ingredients:
Green gram (moong) dal – ½ kg
Green chillies – 8, medium size, medium hot
Ginger – 1/2-inch piece
Fennel seeds – 1 tablespoon
Asafoetida – a pinch, powdered (optional)
Onions – 2, medium size, finely chopped
Salt – 1 teaspoon or adjusted to taste
Ghee/oil – for roasting
Method: Wash and soak the green gram dal for at least 3 hours. Grind it with ginger, green chillies, salt, and half a cup of water into a coarse batter which is of medium thick consistency. Add the asafoetida, onions, and fennel seeds to the batter. Heat a dosai pan and when it is fully heated, pour a big ladleful of batter and spread it into a round shape in the same way you do with a dosai. Spread some ghee or oil around it, roast it for a while, turn it over, and cook the other side also in the same way. Serve it hot.
Traditional Indian Home Cooking Recipe: Pesarattu aka green gram dal dosai
Bringing the ingredients together...
Pesarattu aka green gram dal dosai recipe
Ingredients:
Green gram (moong) dal – ½ kg
Green chillies – 8, medium size, medium hot
Ginger – 1/2-inch piece
Fennel seeds – 1 tablespoon
Asafoetida – a pinch, powdered (optional)
Onions – 2, medium size, finely chopped
Salt – 1 teaspoon or adjusted to taste
Ghee/oil – for roasting
Method: Wash and soak the green gram dal for at least 3 hours. Grind it with ginger, green chillies, salt, and half a cup of water into a coarse batter which is of medium thick consistency. Add the asafoetida, onions, and fennel seeds to the batter. Heat a dosai pan and when it is fully heated, pour a big ladleful of batter and spread it into a round shape in the same way you do with a dosai. Spread some ghee or oil around it, roast it for a while, turn it over, and cook the other side also in the same way. Serve it hot.
Traditional Indian Home Cooking Recipe: Pesarattu aka green gram dal dosai
posted to My Dhaba by posted by Swamy VKN at
12:15 AM
14 Comments:
Your pesarattu & chutney is looking simply divine. I searched your database for the coconut onion chutney recipe, but couldn't find one. Could you please provide the recipe for the orange colored chutney. It is looking so appetizing.
pesarattu looks yummy can u please provide the chutney receipe it looks wonderful must be the taste also is the same:))
Hi Vkn,nice to see you back blogging.
Yes,pesarattu is served with upma traditionally in A.P.Great breakfast dish or like you said, can be eaten anytime of the day.Infact I did blog about Pesarattu Upma combo sometime ago.
Hi VKN, good to see new recipes from you again :) My mother uses the whole version of green gram dal for pesarattu - the ones with the skin on, I mean. But I guess taste-wise it would be pretty much the same, right?
good to see your dhaba flourishing again:)moong-dosha is something new to me
lovely recipe :)
Made peserattu a couple of days back... it was very easy to make & absolutely tasty on it's own... would be good if U can give the recipe for the chutney...
delishh !
hi.. i have never used fennel in mine but other ing are same but i use tonnes of cilantro along with it accompanied by a chutney made out of hing..
Cool. I made something similar a few days ago.
But I use soaked whole green moong. Its called Moogachi Dirdi in marathi.
First time here. Great pics & recipes. Visit my blog sometime.
hi vkn
glad to see u back.. luv ur recipes. please keep them coming
Hi. Zoya here. I made pesarattu this morning for breakfast. Tasted great. Thanks :) Just two small problems for which I need solutions please...even if they sound like silly queries ! 1) I could not spread them thin on the tawa...as soon as I poured the batter, it started forming. Even after I reduced the flame, the same kept happening. 2) Mine were to the dry side..not totally soft and fluffy...is this the way they are supposed to be or am I going wrong somewhere ?
Hi vkn,
I tried so many of your recipes that i dont know where to start from all are simply superb. I have a small question my dad is diabetic so i want to make the ragi dosa for him but i wanted to find out if we can skip the coconut in the recipe coz of high fat content or provide me with a different alternative. I will appreciate it if you can answer to my question.
Folks - Thanks everyone. Nice comments. Posted the chutney recipe.
Zoya - (1) maybe both cases are because of the batter which should be neither too thick nor too think and could pour easily spoon. (2) Are you using the seasoned dosai pan? Even when seasoned, the first couple of pesarattus may tear or stick to the tava, but the rest should turn out well. I would suggest not to wash and scrub the dosa tava clean after use. Instead, wipe with a greased cloth only. The first two dosais/pesarattu may stick on a freshly scrubbed tava. Pour a spoonful of ghee around the edges of a sticking dosai to help loosening it.
Anon - Ragi dosai tastes equally good without coconut in it. So, go-ahead.
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