Pesarattu

Method

1. 1

   About Pesarattu: Pesarattu is a protein-rich Andhra Pradesh breakfast — a crispy green dosa made entirely from whole moong beans (green gram) with no rice. The green colour comes from the skin of the moong beans. It is highly nutritious, naturally gluten-free and does not require fermentation.

2. 2

   Soak the moong: Wash 2 cups whole green moong beans (sabut moong — the small green ones with the skin on). Soak in plenty of water for 6-8 hours or overnight. They will swell significantly.

3. 3

   Grind the batter: Drain the soaked moong. Grind in a blender with 4-5 green chillies, 1 inch ginger, a small handful of fresh coriander, half tsp cumin seeds and just enough water to make a medium-thick, slightly coarse batter. The batter should have some texture — not as smooth as idli batter. This grinding takes about 5 minutes.

4. 4

   Season: Add 1 tsp salt to the batter. Mix well. The batter is ready to use immediately — no fermentation needed. This is one of the advantages of pesarattu over regular dosa.

5. 5

   Adjust consistency: The batter should be slightly thicker than regular dosa batter but still spreadable. If too thick add a little water. Test by spreading a small amount on the pan.

6. 6

   Heat the tawa: Heat a flat tawa or non-stick pan on medium-high heat until hot. Rub with an onion dipped in oil.

7. 7

   Spread the batter: Pour a ladle of batter in the centre. Using the back of the ladle spread quickly in circular motions to a thin round about 20cm wide. The batter spreads differently from rice dosa — work quickly.

8. 8

   Add toppings: Immediately scatter finely chopped onion, ginger julienne and a little cumin on top. Press gently into the batter.

9. 9

   Cook until crispy: Drizzle oil around the edges. Cook on medium heat for 3-4 minutes until the edges turn golden and crispy and the bottom is deeply golden. Pesarattu is cooked on one side only.

10. 10

    Serve: Serve immediately with ginger chutney (blend fresh ginger, tamarind, red chillies and salt) — this ginger chutney is the traditional accompaniment. Also excellent with upma stuffed inside as Pesarattu Upma — a famous Andhra combination.