Breakfast
Pesarattu (Green Gram Dosa)
Andhra's favourite no-ferment dosa, made from soaked whole pesalu.
1grains Kitchen·· 5 min read
- Soak
- 4–6 hrs
- Cook
- 20 min
- Makes
- 8 dosas
Pesarattu comes together without fermentation — soaked whole green gram blends into a batter in minutes. In Andhra it is often served with upma tucked inside (MLA pesarattu) and ginger chutney.
Ingredients
- 1 cup pesalu (whole green gram)
- 2 tbsp rice (optional, for crispness)
- 1-inch piece of ginger
- 2 green chillies
- ½ tsp jeelakarra (cumin seeds)
- Salt to taste
- Finely chopped onion, to top
Method
- Rinse and soak the pesalu (and rice, if using) for 4–6 hours.
- Drain and grind with ginger, chillies and cumin, adding water little by little, to a smooth, spreadable batter. Add salt.
- Spread a ladle of batter thinly on a hot tawa, sprinkle with onion and drizzle oil around the edges.
- Cook until golden underneath, flip briefly if you like, and serve hot.
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