Pesarattu, traditional Andhra Pradesh dish is prepared mainly with green gram. Sometimes little rice is added for crispness. Green gram is soaked, ground with spices and without fermenting it is prepared like dosa.
We love pesarattu for breakfast as this is easy to prepare. I used sprouted green gram with some coriander and curry leaves to make it more healthy and colorful. Pesarattu can be served with any chutney but sweet-sour ginger chutney suits well.
- Green gram – 4 cup (I used sprouted green gram)
- Rice – 1 cup
- Green chilli – 10 no
- Cumin seeds – 1 table spoon
- Coriander curry leaves – few
- Ginger – little
- Asafetida – generous pinch
- Onion – 2 (optional)
- Salt – as per taste
- Oil – for making dosa
- Soak rice and green gram for 5 to 6 hours; grind with all spices except onion to a fine paste as that of dosa batter consistency.
- Peel and chop onion to garnish pesarattu; heat a skillet and grease it; pour one ladle of batter and spread it as thin as possible; sprinkle some chopped onion (optional) and oil; cover it and cook.
- No need to turn and cook the other side; remove, roll and serve with chutney.
- If you don’t want to roll it, fold and serve (here sweet-sour ginger chutney and coconut chutney are shown).