Andhra Style Pesarattu Dosa Recipe
Pesarattu Dosa is a protein-rich preparation native to Andhra Pradesh. This Indian food could be eaten as a snack or a breakfast. These are thin crispy crepes or dosa made from green gram, rice, chillies, and ginger. It would taste great with green or coconut chutney.One thing to remark is that if you want to eat this recipe in the dinner then you need to soak the grams during lunch time itself.
- Hob (Gas Stove)
- 1 cup green grams (150 gms)
- 2 tsp raw rice
- 1 inch ginger Or ¾ tsp ginger paste
- 1-2 medium length green chilies
- Salt to taste
- Oil to grease the pan
- 100 gm paneer / cottage cheese grated
- 2 medium size onions finely chopped
- ½ cup coriander leaves chopped
- ¼ tsp black pepper
- Salt to taste
- Take green grams and rice, and wash them twice or thrice thoroughly. Soak them in an ample amount of water for 4-6 hours.
- Drain the water and put the mixture in the grinder, add green chilies, ginger, cumin seeds, ½ tsp salt [as per taste] and little water to make a coarse batter with a thick pouring consistency. Add more water if required. Note: Do not make the batter too runny or thin.
- Once the batter is ready, pour it in a separate container.
- To prepare the topping, mix the grated paneer[cottage cheese], chopped coriander, onions, black pepper, and salt to taste. Give it a mix and put it in another container.
How to make Pesarattu:
- Now heat the pan or griddle on a medium flame and grease it with few drops of oil. To test if it’s ready, sprinkle a few drops of water and see if it starts sizzling.
- Pour a ladle full of batter or ¾ cup batter on the heated pan and quickly spread it to a thin layer.
- Now wait for a minute and pour few drops of oil around the Pesarattu when you the see edges are leaving the pan.
- When it cooks to the golden color on the edges, flip it to the other side and cook it for a few seconds.
- Again turn it over and put the topping in the middle. Now fold it and remove it from the pan.Note: While laying the topping you can reduce the flame so it doesn’t overcook.
- To make the next Pesarattu, sprinkle few drops of water and clean the leftover bits of the previous Pesarattu.
- It’s ready to serve hot with green or coconut chutney.
Best serve these scrumptious Pesarattus on a banana leaf, if available, to get the enchanting South India food experience.
Have you tried this mouth-watering Pesarattu Dosa recipe yet?Leave the comments below if you liked them! Pin it for later.
Also Read: 12 Must-try Street Food of Pune