Pesarattu Recipe: Here's How To Make Iconically Indian Andhra Style Moong Dal Dosa

Pesarattu, a traditional South Indian delicacy, hails from the heart of Andhra Pradesh and is celebrated for its simplicity, taste, and nutritional value. Made primarily from moong dal and spices, this dosa variant is not only a treat for the taste buds but also a wholesome meal packed with protein and fibre. Here's an easy step-by-step recipe by Tarla Dalal to prepare the perfect Andhra-style Pesarattu in your kitchen.

Pesarattu is made primarily from moong dal, which is rich in protein, fibre, and essential nutrients. It serves as a wholesome and nutritious meal option, particularly for vegetarians and those looking to incorporate more plant-based protein into their diet. Pesarattu can be enjoyed in various ways, whether as a standalone dish for breakfast, brunch, or a light meal or paired with different accompaniments such as coconut chutney. Its high protein and fibre content can contribute to satiety and support overall well-being. So whether you're seeking a healthy breakfast alternative, exploring new flavours, or simply indulging in a comforting meal, Pesarattu is certainly worth a try. Here’s how to make Pesarattu - Andhra Style Moong Dal Dosa at home: 

How To Make Pesarattu - Andhra Style Moong Dal Dosa

1. Begin with the preparation of batter. Rinse the moong dal and rice thoroughly under running water. Soak them together in water for about 4-6 hours. If you're short on time, you can soak them for at least 2 hours.

2. After soaking, drain the water and transfer the moong dal and rice to a blender.

3. Add green chilies, ginger, fresh coriander leaves, and salt to the blender. Blend all the ingredients together into a smooth batter. If needed, add water gradually to achieve a pouring consistency similar to pancake batter.

4. Transfer the batter into a bowl and let it ferment for about 4-6 hours or overnight. Fermentation helps in enhancing the flavour and texture of the dosa.

5. Once the batter is fermented, give it a gentle stir.

6. Heat a non-stick pan or dosa tawa over medium heat. Sprinkle a few drops of water on the pan; if it sizzles, the pan is ready.

7. Pour a ladleful of batter onto the centre of the pan and spread it in a circular motion to form a thin dosa. Drizzle a little oil around the edges of the dosa and in the centre.

8. Let the dosa cook for a couple of minutes until the edges start to lift and turn golden brown. Gently flip the dosa using a spatula and cook the other side for another minute or until it's cooked through.

9. Once both sides are cooked to perfection, transfer the Pesarattu onto a plate. Repeat the process with the remaining batter to make more dosas.

10. Serve hot Pesarattu with coconut chutney, ginger chutney, or any chutney of your choice. You can also enjoy it with sambar or a spicy tomato chutney.