Pesarattu
Pesarattu is a great Andhra delicacy. This is pretty much popular breakfast in Andhra homes. Pesarattu is a must during any Andhra wedding. Pesarattu is prepared with mudi pesalu(Green mung bean). Whole Green gram/green mung bean is soaked overnight then ground to a smooth batter, poured like dosas to get pesarattus. Pesarattu is served with either coconut chutney or ginger chutney. Here I present delicious Pesarattu which can be served as a healthy breakfast. Njoy Cooking, Serving n Savoring!
Author: Akshayakumbham
Course: Breakfast
Cuisine: Andhra
Servings: 4
Ingredients:
Green mung bean/mudi pesalu: 1 1/2 cup
Raw rice: One fistful
Salt: As required
Onion: 1 no.(Small)
Ginger: One inch piece.
Green chilli: 1 no.
Butter: 1 tsp(Optional)
Oil: Required amount for roasting pesarattus.
Method of preparation:
1. Soak green gram with fistful of raw rice for over night(8 – 9 hours) in enough water. Addition of Raw rice gives nice crunch to the Pesarattus.
2. Next day morning green gram absorbs water. Drain the excess water.
3. Take a mixer grinder put the soaked green gram and rice.
4. Grind to a smooth batter to get thick dosa consistency.
5. The ground batter is immediately used for making pesarattus. Transfer the batter into a vessel. If required add little amount of water. Add required amount of salt and mix thoroughly.
6. Now heat tawa, season with oil. Pour one ladle full of batter and spread the batter to get thin Pesarattu.
7. Drizzle oil all over the Pesarattu and roast them on high flame.
8. Flip the other side and roast for few seconds.
9. Flip once again and Put finely chopped ginger onto the roasted Pesarattu. Now fold the Pesarattu and transfer onto a serving plate.
10. Now the crispy Pesarattu is ready to serve hot with a dollop of butter and Coconut Chutney
Tip:
1. After roasting the Pesarattu I’ve added finely chopped ginger, instead you can add ginger while grinding the batter itself.
2. Finely chopped onions and green chilli can be added while roasting Pesarattu. Andhra Pesarattu is served along with ginger chutney as an accompaniment.
akshayakumbham 