Tezzbuzz Desk- Pesarattu is a traditional breakfast dish of Andhra Pradesh, made from whole green moong dal. Apart from being delicious, it is also easy to prepare. Know the easy recipe for making Pesarattu, the essential ingredients and other delicious dishes made from the leftover batter.
If you want to eat something different and healthy for breakfast, then the famous Pesarattu of Andhra Pradesh can be a good option. This dosa made from moong dal is a great combination of taste and nutrition. There is no need of rice or urad dal to make it. Pesarattu prepared from whole green moong, ginger and green chillies is slightly crisp from outside and soft from inside. It can be served with coconut chutney, ginger chutney or other options of your choice. Pesarattu is also called moong dal dosa. Moong dal is a good source of protein and fiber, so including it in breakfast can be beneficial. If you want to try something new in your daily breakfast, then you can easily prepare this recipe at home.
Ingredients for making Pesarattu
To make Pesarattu, you need one cup of whole green moong dal, two green chillies, one inch piece of ginger, salt as per taste, oil as required, finely chopped onion and green coriander. You can also use a little cumin to enhance the taste.
How to make Andhra Pradesh's famous Pesarattu?
First of all, wash whole green moong dal thoroughly and soak it in water for 4 to 6 hours. If you want, you can also keep it soaked overnight. After this, drain the extra water from the lentils and put it in the mixer jar. Now add ginger, green chilli, cumin and salt to it. Grind everything by adding some water as required. Keep in mind that the solution should neither be too thin nor too thick.
Now heat a pan and apply light oil on it. Pour the prepared batter on the pan and spread it thinly in a round shape. Add finely chopped onion and green coriander on top. Apply some oil on the edges and cook on medium flame. When the lower surface starts turning golden and crispy, turn the pesarattu and cook the other side well.
After it is cooked from both the sides, take it out in a plate. Serve hot pesarattu with coconut chutney, ginger chutney or chutney of your choice. In this way, delicious and nutritious breakfast will be prepared with less ingredients.
Make these two dishes with the remaining pesarattu batter
If the batter is left after making Pesarattu, there is no need to throw it away. Other delicious breakfasts can also be made from it.
Moong Dal Appe: Add salt and finely chopped vegetables as per requirement in the remaining solution. Apply light oil to the appe mold, pour the batter, cover and cook on medium flame. Turn the appe and cook until golden and crisp on both sides. It can be served with green chutney.
Moong Dal Dhokla: Dhokla can also be prepared from the remaining batter. For this, add salt and some lemon juice as required in the solution. Just before steaming, add Eno or suitable fruit salt as per the instructions and pour the solution into a greased vessel. Cook it thoroughly in a steamer and after it cools down, cut it into pieces. If you wish, you can apply tempering of mustard and curry leaves on top.
Pesarattu is a good breakfast option for those who want to take care of nutrition along with taste. Breakfast can be made even more delicious by serving it with chutney and vegetables of your choice.