Pesarattu is a popular food of Andhra Pradesh, which is made with green gram and green chili. This dosa is spicy and basically they will add chopped onions, green chillies, chopped ginger, fresh coriander leaves on top of the dosa. There is another version of this dosa also. In which they will stuff rava upma in this moong dhal dosa and call it as MLA pesarattu. Which is very popular among them. They serve it with delicious allam chutney (ginger chutney with little jaggery added to it). But I always have white coconut chutney, sambar, Vengaya chutney (onion chutney) or tomato pickle as side dish. Which is also the best combination for this dosa. you dont need to ferment this dosa batter. You can start making dosa immediately after grinding the batter. Some people will use sprouted green gram to add more nutritional value to it. Try this healthy dosa in your home too. 🙂
- Whole green gram – 2 cups (300 grams)
- Raw rice – 1/4 cup
- Green chili – 3 to 4 nos (This dosa will be spicy. So add chili accordingly)
- Cumin seeds – 1 1/2 teaspoon
- Ginger – 2 inch piece (skin peeled)
- Shallots (sambar onion) – 3 to 5 nos
- Onion – 1 chopped (for topping)
- Green chili – 2 (for topping)
- Oil – to cook dosa
- Salt – to taste
- Soak whole green gram and raw rice together. It should be soaked over night or minimum 8 hours.
2. After 8 hours add the soaked green gram and raw rice mixture to the mixer grinder.
3. Add green chili, ginger, cumin seeds, shallots to it.
4. Grind it to a fine smooth dosa batter. Add salt to it.
5. Dosa batter is ready to use. you can store it in refrigerator for the future use also. Now spread a ladle of batter in the dosa pan and add oil to it.
6. Spread the oil over the dosa evenly with the spatula. so that the dosa will cook evenly and no need to flip to the other side. It will get cooked. Add your favourite toppings over it.
7. Once you see the colour of dosa changes to golden brown, remove dosa from the pan and now the crispy, spicy dosa is ready.
Serve hot with your favourite side dish.