Pesarattu is a traditional Andhra-style dosa made from green gram (moong dal), known for its high protein and fiber content. Unlike regular dosa, it requires no fermentation and is quick to prepare. Adding a little butter enhances both taste and texture, making it a comforting and wholesome breakfast or dinner choice.
Recipe
Ingredients
- Whole green gram (moong dal) – 1 cup
- Raw rice (optional) – 2 tbsp
- Green chillies – 2 to 3
- Ginger – 1 inch piece
- Cumin seeds – 1 tsp
- Salt – to taste
- Water – as needed
- Butter or ghee – for roasting or topping
- Oil – for roasting (optional if using butter)
Toppings
- Finely chopped onions
- Chopped green chillies
- Curry leaves
- Grated carrot(Optional)
- Upma (for traditional Andhra-style Pesarattu Upma)
Preparation Steps
- Soak:
Wash and soak green gram and rice (if using) in water for 4–6 hours or overnight. - Grind:
Drain and grind the soaked dal with green chillies, ginger, cumin seeds, salt, and little water to make a smooth batter (slightly coarse texture is okay). The batter should be pourable but not too watery. - Preheat tawa:
Heat a dosa tawa or flat pan. Once hot, sprinkle some water and wipe with a cloth. - Spread dosa:
Pour a ladle of batter in the center and spread in circular motion like dosa. - Add toppings:
Sprinkle chopped onions, chillies, etc. Drizzle a little oil or butter around the edges. - Cook & Flip:
Cook on medium heat till golden brown. For richer taste, you can also apply butter on top before flipping or while serving. - Serve Hot:
Serve with ginger chutney. You can also add a small piece of butter on top while serving for enhanced flavor.
Health Benefits
- Rich in Plant-Based Protein: Great for vegetarians and vegans
- High in Fiber: Supports digestion and keeps you full longer
- No Fermentation Needed: Easy to digest and quick to prepare
- Good for Weight Management: Low in fat and high in nutrients
- Butter in Moderation: Adds flavor and fat-soluble vitamins like A, D, and E