Andra Pesarattu March 29, 2008
Posted by prathibalrao in Uncategorized.Tags: 30 minutes, Dosa hut, tiffin
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About Andhra Pesarattu
Andhra Pesarattu, as the name suggests is a delicacy from Andhra Pradesh. I borrowed this recipe from one of my friends in my college days who was an Andhrite. It is nothing but the usual Dosa with a combination of rice and moong dal. Since Moong is good from the health point of view, it is always better to go in for this dish instead of the usual dosas and idlies. The difference between the normal idlies & dosas is that the batter is fermented , and for this dish it is not. The other difference is that in this case Moong (Green gram) is used as against Split Black gram dal for other Dosas.
What you need to have
1. Moong (whole Green gram) – /3/4 cup
2. Raw rice – 1/4 cup
3. Onions (small) – 2
4. Green chilli – 3
5. Ginger – 2″ piece
Ingredients of Andhra pesarattu
What you do with what you have
1. Wash both rice and whole Green gram & soak in water over night.
2. Drain the soaked water in the morning, grind green gram, rice, ginger and onion in the mixer to a smooth consistency adding sufficient water to suit the usual dosa batter as shown in the image below.
Pesarattu batter
3. Place dosa griddle on the flame and spread a little cooking oil on it. On heating use a tissue paper or a coconut coir and rub oil evenly and sprinkle a little water on it.
4. Simmer the flame and spread the batter in a circular fashion.
Peasarattu batter on the Dosa griddle
Pesarattu batter being spread like dosa
5. Close it with a lid for a while so that it cooks faster. 
Closed with a lid for the dosa to cook
6. Flip the dosa , so that it is cooked on the other side as well applying a little oil to turn crispy.
Dosa being flipped to cook the other side
5. Relish it with ginger chutney or the dry chutney powder.
Pesarattu with wet chutney & chutney powder
Note: Some people do not use rice at all. They prepare the batter with only green gram. But then dosa does not turn out crispy since green gram makes dosa smooth. You can even add rice thin rava if available.
How long it takes: 30 minutes
Makes around :12-14 dosas
Excellent breakfast and lovely photo.
How long should we leave after STEP-2.
Is it same as dosa time?
How long should we leave the mixture after STEP-2.
Is it same as dosa time?
Hi Vedamurthy,
Tha batter is now ready to make Pesarattu immediately since you have soaked it overnight. Remaining batter one may push it in the refregerator.
Thank you…
Hi Sri,
Thanx for your comments.
Hi Pratibha,
How is it like when we ferment this?
Is it not recommended?
We normally ferment Adais before preparing.
Looks yummy. Great photos.
thanks for the recipe. will try it tomorrow. soaking dal tonight.
Cheers
Ananya Mahadevan
Hi Ananya,
Fermenting Pesarattu batter will start stinking badly and will not be tasty at all. So not recommended.
Wonderful presentation !!! From the picture it appears to be the dosas are with a crispy skin and soft texture!!!!
BTW What should be the right proprtion of Rice to Mungh dhal.Is it three parts Mungh Dal to One Part Rice or three or Four cups Mungh dhal to one quarter cup of rice.We have tried using three cups Mungh Dhal and one quarter cup rice and the resuts were disastrous, the dosas were sitcky and soggy .What will happen if the quantity of rice increased ? Will this make the dosas hard what should be done to correct if the dosas are sticky and soggy
Regards
Baskaran
Hello Bhaskaran,
I use Whole Green gram and not Moongdal. The proportion is 3/4 cup whole moong and 1/4 cup of Raw rice and not moongdal. Donot make the batter too liquid and always cook it on medium flame only. I have written the whole recipe and you may follow accordingly and lemme know please.
Dear Pratibha Aunty,
Tried the Dosa. Very healthy and quick too. The best part about your recipes are the ingredients platter which once seen can never be forgotten. I guess I don’t need the written recipe in front of me anymore.
Deepti Satish
Hi Deepti Satish,
Thanx a lot for ur comments. I give atmost importance to the ingredients part of the recipe since it plays an iomportant role in the preparation of the recipe. If one views them it will be beter visualised i feel.