Pesarattu

Cuisine Style Andhra | Cooking Time 25 minutes
To Serve 4 | Take with Chutney
Type Breakfast

Ingredients

Moong Dal-2 Cups
Raw Rice - 1/4 Cup
Onion - 4 nos
Ginger - 1 piece (1 inch peeled)
Coriander leaves
Cumin Seeds - 1 tbs
Pepper powder (Coarse ground) - 1tsp
Green Chilies -4 Nos
Salt to taste
Oil

Preparation

Soak Moong Dal and raw rice over night.
Coarse grind the following: Moong Dal, Raw rice, green chilies, cumin seeds and ginger and keep it for 2 to 3 hours.
Chop Onion and keep it aside.
Heat a griddle and grease it by oil.
Then pour ladle full of Pesarattu batter over the griddle.
Spread the batter like a dosa (Round shape thin or thick).
Put chopped onions over it and cook for 3 minutes (medium flame).
Sprinkle oil over the edges.
Flip it and cook for 2 to 3 minutes.
Serve with coconut chutney.

Note

Pesarattu can also be prepared without cumin seeds and ginger.

Tips

You can put coconut scrap instead of Onions.

How this Pesarattu recipe is Unique?

We are making Pesarattu after keeping 2 to 3 hours and this gives good flavor and taste.