Pesarattu Recipe / Green Gram Dosai Recipe

I was very surprised that we in Tamilnadu are not preparing dosa based on green gram, while it is a very popular recipe in Andhra. Everyone in my family loved it and this is definitely going to be a regular in my kitchen henceforth. Moreover this is a very apt dish for summer as it helps to beat the heat.

In Telugu Peasr means green gram and rattu means dsoai. So that green gram dosai is called pesarattu in Telugu.

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Recipe Cuisine : South Indian / Andhra | Recipe Category: Breakfast |  Yields: 8-10 nos.

Preparation Time: 3 mins  | Soaking Time: 4 hrs| Cooking Time : 15 mins

Ingredients:

Green Gram / Paasi Paryaru	1 cup (240 ml)
Raw Rice / Pacharisi	¼ cup
Green Chilli	2
Ginger	1 inch
Curry Leaves	2 springs
Coriander Leaves	1 handful
Cumin Seeds	1 tsp
Onion	½ cup
Salt	1 tsp or required
Oil (for make dosai)	As required

Procedure:

1. Wash green gram and raw rice together for 2 times.

2. Soak them with enough water for 4 hours or more.

3. Grind the soaked dal and rice mixture with green chillies, ginger, curry leaves and coriander leaves using mixie or grinder.

4. Grind them into a little coarse paste with little water.

5. Finally add cumin seeds, roughly chopped onion and salt. Grind them for just few seconds only. (don’t grind the onion into fine paste)

6. Remove the batter and mix with enough water to make dosa batter consistency. Keep it aside for minimum 2 hours or overnight in refrigerator.

7. Heat the dosa tawa, pour ladle full of batter and spread them into a thin circles.

8. Pour oil around the dosai and cook till the both sides become golden in color and crisp.

      Healthy and tasty Green Gram Dosai / Pesarattu is ready to serve. Serve with Coconut Chutney or any Kara Chutney.

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Note:

1. Add red chilli instead of green chilli.

2. Add parboiled rice instead of raw rice.

3. Addition of onion is optional.