Pesarattu is a healthy breakfast and snack dish native to Andhra Pradesh. The name pesarattu is derived from the Telugu term pesara pappu which means green gram. It doesn’t require any fermentation. It can be prepared instantly once the batter is ready. Usually, pesarattu is topped with finely chopped onion, ginger and green chillies.
Pesarattu is served with different types of chutneys like coconut chutney, ginger chutney, tamarind chutney and tomato chutney.
Another popular variant of this green crepe is Upma Pesarattu or MLA Pesarattu. It is rava upma stuffed pesarattu, introduced by the tourism department of the state to promote and celebrate the food of Andhra Pradesh. Let’s learn how to make pesarattu.
- Green Gram - 300 gm
- Rice - 100 gm
- Finely Chopped Ginger - 50 gm
- Green Chillies - 03 Nos
- Coriander Leaves - Handful
- Sesame Oil - As Required
- Asafetida Powder - 0.5 tablespoon
- Salt - 01.5 tablespoon
- Water - As Required
- Soak green gram and rice in water overnight.
- The next morning drain the water and add little ginger, green chillies, coriander leaves, salt, and asafetida powder to it.
- Grind the mixture until it forms a smooth batter. Add little water if required.
- Transfer the batter to another bowl.
- Heat the dosa pan and grease it with little oil.
- Spread a ladle of batter into a thin crepe and drizzle a tablespoon of sesame oil.
- Top it with finely chopped onion, ginger and chillies.
- Once cooked, flip and cook the other side for two minutes.
- Fold it and serve it with chutney of your choice.
Don't add much water to the batter. For making crispy pesarattu spread the batter into very thin crepe. The same recipe can be followed for making MLA Pesarattu by stuffing the plain rava upma.