Pesarattu holds a special place in South Indian cuisine, especially in Andhra Pradesh. This wholesome crepe is made from green gram (moong dal) and rice, creating a protein-rich meal that tastes amazing. Unlike regular dosas, you don’t need fermentation here. The fresh herbs and spices give it a wonderful aroma that fills your kitchen. I love making these on weekend mornings when I want something healthy but delicious. The crispy edges and soft center make every bite perfect. Your family will without a doubt ask for seconds.
About the Recipe
You should try this recipe because it’s incredibly nutritious and surprisingly simple. Green gram provides excellent protein while keeping the dish light and digestible. The best part? No overnight fermentation required like traditional dosas. You can have fresh, hot pesarattu on your table in just a few hours. The combination of cumin seeds and green chilies gives it just the right amount of flavor. It’s also naturally gluten-free, making it perfect for various dietary needs. This recipe works great for busy weekdays or lazy weekend brunches.
Why You’ll Love This Recipe
This pesarattu recipe will become your go-to comfort food. The crispy texture combined with the nutty flavor of green gram creates something truly special. It’s incredibly versatile – eat it for breakfast, lunch, or dinner. The fresh coriander leaves add a burst of freshness that makes each bite exciting. You’ll love how the batter spreads easily on the pan, creating those perfect golden-brown crepes. And the smell while cooking? surely divine. Plus, it’s much faster than making regular dosas since there’s no fermentation time. Your kids will love it too, especially with their favorite chutney.
Cooking Tips
Soak the green gram and rice for exactly 2 hours – not longer or shorter. When grinding, add water gradually to get the right consistency. The batter should pour smoothly but not be too thin. Heat your pan properly before adding the batter for even cooking. Use a non-stick or well-seasoned cast iron pan for best results. Don’t flip too early – wait until the bottom turns golden brown. If your first pesarattu sticks, your pan isn’t hot enough.
Serving and Storing Suggestions
This recipe serves 3-4 people and takes about 2.5 hours total (including soaking time). Serve hot pesarattu with coconut chutney, tomato chutney, or sambar. You can store leftover batter in the refrigerator for up to 2 days. Give it a gentle stir before using. Cooked pesarattu tastes best fresh, but you can reheat them in a pan for a minute on each side if needed.
Nutrient Benefits
Green gram is packed with protein, fiber, and folate, making pesarattu incredibly nutritious. It’s easier to digest than many other lentils and provides sustained energy. The rice adds carbohydrates for quick energy. Fresh coriander contributes vitamin C and antioxidants. Cumin seeds aid digestion and add minerals like iron. This combination creates a balanced meal that keeps you satisfied for hours without feeling heavy.
Pesarattu
Ingredients
- 100 g Green Gram
- handful Raw Rice
- as required Coriander Leaves
- 1 tsp Cumin Seeds
- 1 Green Chilli
- as required Oil
- as per taste Salt
Instructions
- Soak the green gram and rice in water for 2 hours.
- Drain the excess water and add them to a blender.
- Grind it coarsely along with cleaned coriander leaves, green chilli, salt and cumin seeds.
- The consistency of the batter should be like idly / dosa batter.
- Heat a pan and brush with oil.
- Pour a ladle full of the prepared batter and make a circle.
- Add oil along the sides.
- Cook on both sides until golden brown.
- Remove and serve with chutney or sambar.
Notes
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Frequently Asked Questions
Can I make pesarattu batter without soaking the ingredients?
No, soaking is essential for proper grinding and texture. Green gram and rice need to soften for the blender to create smooth batter. Without soaking, your pesarattu will be grainy and won’t cook evenly. The 2-hour soaking time ensures the perfect consistency and taste.
What should I do if my pesarattu batter is too thick?
Add water gradually, one tablespoon at a time, until you reach the right consistency. The batter should flow like thick cream but not be watery. Mix gently after each addition. Remember, it’s easier to thin thick batter than to thicken watery batter.
Why does my pesarattu stick to the pan while cooking?
Your pan probably isn’t hot enough or needs more oil. Heat the pan properly before adding batter, and brush with oil between each pesarattu. A well-seasoned pan or good non-stick surface also helps prevent sticking.
Can I add vegetables to my pesarattu batter?
Yes. Finely chopped onions, grated carrots, or chopped spinach work wonderfully. Add them directly to the batter just before cooking. Keep vegetables small so they cook through properly. This makes your pesarattu even more nutritious and colorful.
How long can I store pesarattu batter in the refrigerator?
Fresh pesarattu batter stays good for 2-3 days in the refrigerator. Store it in an airtight container and stir gently before using. The batter might thicken slightly, so add a little water if needed to maintain proper consistency.
1 comment
I have tried this recipe with normal moong dal and found it to be tasty.