Pesarattu | Pachai payaru dosai | green gram dosa-How to make-Step by step photos & Video

Cuisine Style: Tamil nadu, Andhra, south india | Cooking Time: 15 minutes | To Serve: 4 | Take with: Coconut Chutney | Type: Breakfast, Weight loss & Easy diabetic recipes

Moong dal[green gram] is one of the richest source of protein & folic acid. When you make batter out of it with added spice the adai becomes so tasty & healthy. So easy to make with little effort

Ingredients

• Green gram- 2 cups
• Ginger - 1 piece (1 inch peeled)
• Green Chili - 3
• Coriander leaves - 2 springs
• Curry leaves - 1 spring
• Cumin Seeds - 1 tbsp
• Salt to taste
• Oil - 2 tbsp
• Water as needed
• Onion - 1 [sliced] [For onion pesarattu]

Preparation

• Wash & soak green gram over night. Then drain water.
• Put soaked green gram, green chilli, ginger, cumin seeds, curry & coriander leaves in a grinder or mixer jar then coarsely grind with enough water.
• In a bowl add coarsely ground batter mixture, salt mix well & leave it for 3 hours.
• Heat iron dosa tawa, pour batter & evenly spread to round shape.
• Then pour 1 tbsp of oil around the dosa cover lid & cook it for 3 minutes (medium flame).
• Flip over and cook for 2 to 3 minutes. Then serve hot with coconut chutney.

How to make Andhra Pesarattu video

How to make pesarattu / green moong dosa- Step by step photos

Wash and soak green gram overnight

Add ginger, cumin, green chilli & salt

Add curry leaves and coriander leaves

Put it in a mixer jar coarsely grind with enough water

Pesarattu / green gram batter is ready then leave it for 3 hours or you can make instant dosa

After 3 hours mix well

Heat iron dosa tawa pour batter, evenly spread, sprinkle oil over the dosa, cover lid & cook for 3 min

Flip over cook other side

Pesarattu dosa is ready serve hot with chutney.

Green moong dosa andhra style

Onion Pesarattu

Note

• Pesarattu can also be prepared without cumin seeds and ginger.
  

Tip

• 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.