Pesarattu or Pesarattu dosa is a highly nutritious and healthy breakfast recipe made with moong dal and rice. The place of origin of this dosa is Delta region of Andhra Pradesh, South India. Pesarattu stuffed with Upma is called as Pesarattuupma also called Mapillai Pesarattu. The green gram in Pesarattu is effective in burning the abdominal fat. Try this easy to make Pesarattu dosa or Green gram dal dosa and enjoy.
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Ingredients for making Andhra Pesarattu
Whole green moong dal - 1 cup
Raw rice - 1/2 cup
Fenugreek seeds - 1tsp.
Onions - 2 nos.
Cumin seeds - 1 tsp.
1 inch piece of ginger
Green chillies - 3 nos.
Salt as required
Oil as required
Method for for making Andhra Pesarattu
1. Soak the whole green moong dal, raw rice and fenugreek seeds for 5 to 6 hours. After soaking, drain the water and grind the contents in a mixer to a fine paste along with the cumin seeds, ginger, chopped onions (1 no. optional), green chillies, and salt. Add a cup of water while grinding.
2. Heat the dosa tawa add a ladle ful of batter and spread it from the centre to the outside of the tawa just like dosa. Add oil around the sides.
3. Sprinkle finely chopped onions on top of the pesarattu and gently press with a ladle. Cover the dosa tawa and cook till the other side of the dosa is golden brown.
4. Flip the dosa, drizzle little oil and cook on the other side.
Check the link to view Upma Varieties
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