Pesarattu Recipe | Andhra Moong Dal Dosa

Ingredients

For Pesarattu Batter

• ½ cup whole moong beans
• 2 tablespoons rice – optional
• enough water – for soaking
• ⅓ to ½ cup water – for blending or add as required
• 1 teaspoon or 1 inch ginger – chopped
• 1 teaspoon or 1 green chilli – chopped
• 2 tablespoons coriander leaves – chopped, (cilantro)
• 1 pinch asafoetida (hing), optional
• ½ teaspoon cumin seeds
• salt as required

Toppings

• 1 green chilli – finely chopped, optional
• ¼ to ⅓ cup onions – finely chopped
• 1 to 2 tablespoons coriander leaves – finely chopped, optional
• oil or ghee, as required

Serving Suggestions

• Upma – as required, optional
• Coconut Chutney – as required
• Coriander Chutney – as required
• Ginger Chutney – as required

Steps

Making Pesarratu Batter

1. Pick through the moong beans and rice, then rinse them.
2. Soak the moong and rice in enough water for 4 to 6 hours or overnight.
3. Drain, then put the moong and rice into a grinder or blender with ginger, green chilies, asafoetida, cumin seeds, coriander leaves and salt.
4. Grind with water until the batter is fine and smooth.
5. Once ground, move the batter to a bowl or pan.
6. Aim for the consistency of ordinary dosa batter.

Making Moong Dal Dosa

1. Use paper towels to spread a little oil or ghee over a skillet or flat pan.
2. Ladle the pesarattu batter onto the skillet, then spread it round with that same spoon.
3. Give the sides and center of the dosa a drizzle of oil.
4. Scatter the finely chopped onion, green chilies and coriander leaves over it.
5. Press the toppings with a spatula so they adhere to the cooking batter.
6. Get both sides crisp and browned by flipping and cooking them a couple of times.
7. Offer the pesarattu, or moong dal dosa, hot alongside upma and coconut chutney.