Pesarattu Recipe – Andhra green Gram Dosa
Servings: 3–4
Prep Time: 6 hours soaking
Cook Time: 20 mins
Components:
1 cup whole inexperienced gram (moong dal with pores and skin)
2 tbsp rice (elective – for crispiness)
1-inch ginger
2–three green chilies
Salt to flavor
Water, as wanted
For Topping (optional but conventional):
1 small onion, finely chopped
1 inexperienced chili, chopped
1 tsp cumin seeds
A few curry leaves, chopped
Oil for cooking
Step-by-Step commands:
Soak green Gram:
Rinse and soak inexperienced gram and rice (if the use of) in water for as a minimum 6 hours or overnight.
Make the Batter:
Drain the soaked green gram and rice. Grind them together with ginger, inexperienced chilies, and salt the use of simply sufficient water to make a easy, barely thick batter.
Prepare Topping:
Mix chopped onions, green chili, cumin seeds, and curry leaves in a small bowl.
Warmth the Pan:
Warmth a forged iron tawa or non-stick pan. As soon as hot, pour a ladle of batter inside the center and unfold it in a circular motion like a dosa.
Upload Topping:
Immediately sprinkle some of the onion aggregate on pinnacle and press gently with a spatula.
Drizzle Oil:
Drizzle a touch oil around the edges and on pinnacle. Prepare dinner until the lowest turns golden brown and crisp.
Turn (elective):
You may turn and cook for some seconds if you want both sides crispy, though historically it's cooked simplest on one aspect.
Serve warm:
Serve with ginger chutney, coconut chutney, or upma for a traditional Andhra breakfast blend.
Tip:
Use much less water for a thicker, smooth pesarattu or more for a thinner, crispier one.
A protein-wealthy, vegan, and gluten-loose breakfast cherished across Andhra Pradesh!
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