Pesarattu is not only easy to prepare but also very nutritious as we are using green gram to make this dosa . A delicacy from Andhra Pradesh, it is sometimes served with plain upma (pesarattu with upma is know as MLA pesarattu) and ginger chutney. Today we will learn how to make pesarattu following this easy recipe.
Soak green gram and rice together for 5-6 hours. Grind it to a smooth paste along with 1 onion, green chillies, ginger and needed salt. Add cumin seeds and mix well.
Heat a tava, pour a ladle of batter in the center and spread it in a circlular motion from the center to the outside of the tawa.
Drizzle a tsp of oil around the dosa.
Sprinkle chopped onions on the top (see pic 2) and press it lightly with a ladle or spatula.
After it gets cooked, flip it over to the other side, drizzle a little oil and cook until done.
Serve hot with ginger chutney or coconut chutney.
More Dosa varieties
How to make dosa at home (basic dosa recipe)
Moong dal dosa (split yellow moong/pasi paruppu)
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