A crispy crepe made from green gram (moong dal) batter, originating from Andhra Pradesh. High in protein and naturally gluten-free, often served with ginger chutney and upma.
Nutrition & Info
Equipment Needed
Instructions
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1
Soak green gram and rice for 4-6 hours. Grind into a smooth batter with green chilies, ginger, and cumin.
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2
Unlike dosa, pesarattu batter does not need fermentation.
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3
Heat a tawa, pour batter and spread into a thin circle.
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4
Sprinkle chopped onions on top and drizzle oil around edges.
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5
Cook until crispy and golden. Fold and serve with ginger chutney or allam pachadi.
Did You Know?
Pesarattu is a specialty of Andhra Pradesh and is sometimes served wrapped around upma, creating a dish called MLA Pesarattu.
Chef's Notes
Equipment Tips
- tawa/griddle
- blender
The Story Behind Pesarattu
Pesarattu is a traditional Andhra breakfast that dates back centuries in Telugu cuisine, valued for its high protein content.
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