Recipe for Pesarattu

Pesarattu is a dosa recipe ( thin pancake) in which whole green gram lentils and rice are soaked overnight, ground and spiced. Then, thin pancakes are made out of the batter on a hot pan. This recipe originates from the southern state of Andhra Pradesh in India. It is a protein-rich recipe and keeps you full for a long time. This breakfast is sometimes combined with upma and eaten. However, I feel that this combination makes it a bit heavy; hence I prefer eating it with chutney or sambar. I have already shared the recipe for Upma. Check it out.

So, let us start with the recipe for Pesarattu:

Ingredients needed to make Pesarattu:  

• 1 cup Green Gram Lentils
• ½ cup Raw Rice
• Water; for soaking and grinding
• Salt; to taste
• 1 tsp Cumin Seeds
• Oil; for frying

Method to make Pesarattu:

• Wash and soak the lentils and rice overnight in 2 cups of water.
  
  
  
• The next day grind them to fine paste.
  
  
  
• Add salt and cumin seeds.
  
  
  
• Adjust the consistency of the batter by adding water if needed. The batter should neither be too thick nor runny.
  
  
  
• Heat a pan. Brush oil. On medium heat, with the help of a ladle, pour the batter on the pan and spread it in a round shape.
  
  
  
• Add oil along the edges. After about 30 seconds, turn it. Fry for about 15 seconds more and remove.
  
  
  
• Serve hot with any chutney of your choice.
  
  

Recently, when I made pesarattu, I served it with tomato ginger Chutney.

Check out other chutney recipes here.

You can find many more recipes in My Kitchen.

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