Pesarattu is very similar to the Dosa (Indian pancakes), the only difference being the ingredients. This one is largely lentil based, with some housewives adding a little quantity of rice to bring in the crisp.
By Preethi Vemu
- Green gram dal / green moong dal/ Pesarlu – 1 C
- Ginger, cleaned and peeled – 1 inch piece
- Green chillies – 2-3
- Cumin seeds – 1 Tbsp
- Salt – To taste
- Onions, chopped – 2, medium [Optional]
- Ghee/Oil, to smear on the Dosa pan – Optional
- Soak the green gram dal for 4-6 hours, preferably overnight.
- The next morning, grind this with the ginger and chillies.
- Add salt to taste, and sprinkle the cumin seeds on the batter.
- Mix well, and ensure that the batter is in the pouring consistency, like the dosa/pancake batter.
- Heat the pan on which you plan to pour the batter till its hot. Smear oil on this if you doubt the Dosa/Pancake would not come out. This is an optional step and can be omitted if you are using a non-stick teflon-coated pan.
- Now take a ladle full of the batter and apply on the pan by spreading it evenly.
- Sprinkle the chopped onions, if using, on the dosa and cover the pan with a lid.
- Let this stay on medium flame for 2-3 min. Once you see that the batter is cooked and is slightly browning, gently lift the dosa with the help of a flat spatula.
- If you are stuffing the pesarattu with upma, apply a thin coat of upma on the pesarattu and fold this.
- Serve hot with allam pachadi (Ginger pickle) and filter coffee for a typical Telugu breakfast.