Pesarattu , otherwise known as Pesara dosa , is a crepe like ,that is similar to dosa. It is made with batter of green gram (), but unlike a dosa, it does not contain urad dal and moreover no need to wait until fermented.
Pesarattu is eaten both in breakfast and as a snack that is popular in Andhra Pradesh. It is typically served with Upma and ginger or coconut chutney as a dip .
Green chilies, ginger , grated carrot, cashews and onions are used in different variants of this snack.
For soaking :
1 cup Green moong dal
1/4cup long grain rice or regular rice or
Soak dal and rice over night(if in a rush just soak until its doubled in size say for 4 to 6 hrs ) ..in case u r using rice flour...just soak the dal..
Next morning grind the soaked ingredients with adequate water..couple of green chillies..and a small piece of ginger say an inch...
Do not add more water ..the batter will be thick unlike others...
Now add enough salt n set aside until the toppings n chutneys are done..
For toppings :
1/2 cup grated carrot
1 onion chopped
1 tbsp chopped ginger
Fist full of coriander leaves chopped
Few roasted n chopped cashews
All the toppings are optional..u can add or eliminate according to u r preference...
Serving options :
Finally Dosa time:
Heat a flat or griddle pan ..wait until hot..Now add a laddle full of dosa batter n spread the dosa using circular motion like we do for any other dosa..
add few drops of oil over the sides n centre of the dosa..
Now add the toppings of u r choice..(i have added coriander, onion , carrot n ginger pieces..)
Once u see the dosa getting golden ..fold n remove..
(I have used the dosa without any toppings for reference )
Now the dosa is already to serve ..
Its traditionally served with upma to a side and coconut , ginger chutneys for dipping...
For coconut chutney and Ginger chutney recipes check out my upcoming posts...