Pesarattu Dosa or Green Gram dosa is originally from Andhra Cuisine .It is served as a breakfast or a snack. Traditionally Pesarattu Dosa is served along with Upma , chutney and Sambar .Persarattu Dosa is prepared by soaking the Green Gram (also know as Paasi Parupu or Payatham Parupu in Tamil ,Cerupayar in Malayalam ,Hasiru Gram in Kannada and Pesalu in Telugu ) Overnight and then grinding it with green chilli ,Ginger and cooked like crepes.
I have no idea about this Dosa before marriage, I first happened to taste Pesarattu dosa in my Bangalore Office I liked the taste after tasting it in my office food court .Then I enquired about the recipe to my colleagues and got to know about this awesome healthy delicacy .This can be variation from the regular dosa’s too .It is very healthy as it is prepared using Green Gram. So give a try dear friends…
How to Prepare Pesarattu Dosa
Wash the Green Gram well and soak in water overnight. Morning the Green Gram would have increased in size.
Take the Green Gram, Coriander leaves, Green Chilli, Ginger in a blender.
Add little water and blend everything to form a batter. The consistency should be similar to dosa batter consistency.
Along with the batter, add in Rice flour, Salt, and Hing and mix well. Adjust the consistency of the batter correctly.
Heat an iron skillet. In a big ladle take a spoon full of dosa batter, and pour the batter into the iron skillet.
With the backside of the laddle spread the dosa batter and drizzle in oil or Ghee and cook till the edges of the dosa turn crisp. Flip the dosa and cook till both sides are well cooked.
Remove the dosa from the griddle. Pesarattu dosa is now ready. Serve hot with chutney and Sambar.
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Pesarattu Dosa
Standard 1 cup measures 240 ml
Ingredients
- Green Moong Dal /Green Gram /Paasi parupu – 1 cup
- Rice flour – 1 tbsp
- Green chilli – 1
- Ginger - ½ inch piece
- Coriander Leaves – 2 tbsp
- Salt as needed
- Hing a pinch
- Oil/Ghee – 1 tsp
Instructions
- Wash the Green Gram well and soak in water overnight. Morning the Green Gram would have increased in size.
- Take the Green Gram, Coriander leaves, Green Chilli, Ginger in a blender
- Add little water and blend everything to form a batter. The consistency should be similar to dosa batter consistency.
- Along with the batter, add in Rice flour, Salt, and Hing and mix well. Adjust the consistency of the batter correctly.
- Heat an iron skillet. In a big ladle take a spoon full of dosa batter, and pour the batter into the iron skillet.
- With the backside of the laddle spread the dosa batter and drizzle in oil or Ghee and cook till the edges of the dosa turn crisp.
- Flip the dosa and cook till both sides are well cooked.
- Remove the dosa from the griddle. Pesarattu dosa is now ready. Serve hot with chutney and Sambar.
Notes
- Usually Pesarattu dosa is served with upma ,Chutney and Sambar
- Sprinkle chopped onions and serve .
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
easyvegrecipes
Hi, nice write up. One small suggestion...attu means dosa in telugu... pesarattu means dosa made with pedalu or green gram, so no need to write pesarattu dosa.
Sharmila kingsly
Sure mam.. Thanks 🙂