Pesarattu Recipe Pesarattu Dosa Recipe

Pesarattu, pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread from Andhra Pradesh, India, similar to dosa. Its made with green gramme (moong dal) batter, but unlike dosa, it doesn’t have urad dal in it. In Andhra Pradesh, pesarattu is eaten for breakfast and as a snack. It’s usually accompanied by ginger ortamarind chutney. Variations include green chilies, ginger, and onions. Pesarattu can be prepared with either whole moong beans or split yellow moong lentils. Pesarattu is usually made with both whole green moong dal and split husked yellow mung lentils. The texture of the pesarattu recipe made with yellow moong lentils is similar to that of the North Indian Moong Chilla. I adopted this recipe from vahchef. I like my dosa crispier, so i added little extra rice. If you need your dosa softer add less rice. I served it with keralan coconut chutney which will be posted very soon.

Ingredients for Andhra Pesarattu Dosa :

Green Moong Dal :This green dal is used to make curries, stews, stir fries, soups, and even desserts. Green gramme is also sprouted and used in salads with noodles and sprouts. In Indian cuisine, these are typically used to make curries or dosas, such as this pesarattu. Ginger:Fresh ginger has a slightly peppery and sweet flavour, as well as a pungent and spicy aroma. Fresh ginger, like garlic, softens with cooking. Its a common flavouring in Asian dishes. Salad dressings, baked goods, soups, curries, meats, and desserts likegingerbread and gingersnaps are all flavoured with ground ginger. If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.