Pesarattu has its roots deeply embedded in the culinary traditions of Andhra Pradesh, where it is a staple in many households. Traditionally, it was served with ginger chutney or allam chutney(ginger chutney) to complement its mildly spicy flavor. Over time, its popularity has spread across South India and beyond, becoming a favored dish in vegetarian and health-conscious diets.
The key ingredient in pesarattu is green gram, also known as moong dal, which is soaked overnight and ground into a smooth batter. To this batter, ingredients such as green chilies, ginger, cumin seeds, and salt are added, enhancing its taste and aroma. The batter is then spread thinly on a hot griddle, much like a pancake, and cooked until golden brown and crispy on the edges.
One of the standout features of pesarattu is its nutritional profile. Green gram is rich in protein, fiber, and essential vitamins and minerals. It is also low in fat, making pesarattu a healthy option for those looking to incorporate more plant-based proteins into their diet. The dish is gluten-free and vegan, appealing to a wide range of dietary preferences.
Ingredients:
- Whole Moong Dhal – 1 cup
- Raw Rice – ¼ cup
- Green Chillies – 2
- Cumin Seeds – 1 tsp.
- Ginger – 1 inch piece
- Salt – 1 tsp. or as needed
- Water – as needed
- Oil – to make dosa
Method:
- Soak Moong dhal and rice together for 8 hours.
- Grind to a smooth paste in a grinder.
- Grind ginger, cumin seeds and green chilies in a mixie and add this to the ground dosa batter along with salt and mix well.
- Heat a dosa pan, and add a teaspoon of oil.
- Take a ladle full of batter and spread thick dosa.
- Add oil on top of the dosa.
- When it is cooked well on one side flip the dosa and cook on other side also.
- Serve hot with Ginger Chutney.
Note:
- You can also add finely chopped onions on top of the dosa and make. This will give more tasty dosa.
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