Recipe for Pesarattu

Pesarattu is a dosa recipe ( thin pancake) in which whole green gram lentils (Moong Dal with skin) 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.

Moong dal is commonly available in two forms- with and without skin. The one without skin is yellow in colour, and the one with skin is green. This means that moong dal is a yellow-coloured dal with green skin. Both are rich in protein, but the fibre content in the latter is more.

Moong dal with skin is available as a whole or in the split form.

I have already shared a couple of recipes with moong dal, like Quinoa Pongal (Made with Quinoa and Moong Dal), Bonda Soup (Urad Dal Fritters in a piping hot Moon Dal Soup), and Moong Dal Parantha ( Paranthas made with sprouted Moong Dal) and Moong Dal Adai ( pancake made with moong dal and veggies) Do check them out!

For this recipe, you can take whole moong dal or split moong dal. Make sure it is with the skin.

Now, let us start with the recipe for Pesarattu:

Equipment Needed:

• Pan: https://amzn.to/41rC8Im
• Mixer: https://amzn.to/3MSIBaP
• Mixing bowl: https://amzn.to/3O21LfN
• Spatula: https://amzn.to/3G8ImVf

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 coconut chutney.

About Ingredient Sourcing in Germany:

1. Moong Dal with skin and cumin seeds are available in some supermarkets in Germany. You can get them easily in Indian and Turkish shops.
2. Rice and salt are available in German supermarkets.
3. You can get all these ingredients from an Indian shop near you, or you can check the online store of  Spiceland. Their quality is good, prices reasonable and they deliver all across Germany.

Additional Notes about the recipe:

1. Instead of using rice, you can even use rice powder in this recipe. After grinding the soaked moong dal, add three tablespoons of rice powder and mix. You will get the same results.
2. To make crispy Pesarattu, follow this method: Brush oil on a pan and heat it. Then, reduce the heat and wait for 20 seconds. On low heat, spread the batter as thin as possible. Drizzle oil along the edge and some on the Pesarattu. Now, keep the heat between medium and high. Let the Pesarattu roast till you see brown flecks. Flip the Pesarattu, and roast it for about 5-8 seconds and remove it.

Check out other chutney recipes here.

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