Pesarattu Recipe | Andhra Pesarattu Recipe

Pesarattu – A protein-rich breakfast made with green gram, rice, green chillies, ginger and cumin seeds as main ingredients. It is popular in Andhra Pradesh and Telangana.

pesarattu

Pesarattu is a protein-rich, delicious and nutritious breakfast popular in Andhra Pradesh and Telangana. This is very easy to prepare and also no fermentation is required. Back in the early 2000s, when the access to the internet was not that easy, magazines and cookery shows were the major source of new recipes. After tasting pesarattu in a restaurant, I had to wait for almost 1 year to get the recipe. I was so excited when I saw the recipe for pesarattu published in a magazine. I remember trying it out in our kitchen with the help of my mom. This is bringing back good old childhood memories 

Pesarattu is usually served with ginger chutney. Pesarattu served with upma is known as upma pesarattu. As upma pesarattu was a part of the andhra meals in MLA quarters at Hyderabad, this is also known as MLA pesarattu. Because of its nutritional value, I make this at least once in a week. Serve pesarattu with ginger chutney or any other chutney of your choice.

recibites_iconIt is mentioned in the memoirs of Emperor Jahangir that he was fond of Bajra Khichdi.

Pesarattu Recipe:

Cuisine : South Indian – Andhra
Category : Breakfast / Dinner

Preparation Time : 6-8 hrs soaking time + 15 min
Cooking Time : 3-4 min for one pesarattu

Pesarattu – ReciCode

Wash & soak green gram, rice for 6-8 hrs → Drain the water → Grind to a smooth batter with green chillies, ginger, water → Add chopped onions, cumin seeds, salt to the batter → Mix well → Spread on a hot, greased dosa griddle to make thin/thick pesarattu → Pour oil around the pesarattu & cook both sides.


1 cup : 240 ml

Ingredients:

  • 1 cup Green Gram
  • 1/3 cup Idli Rice
  • 2 Green Chillies
  • 1″ piece Ginger
  • 1 Onion, finely chopped
  • 1 tsp Cumin Seeds
  • Salt as required
  • Oil for cooking

How to make Pesarattu?

1. Wash and soak green gram, idli rice for 6-8 hours. Drain the water & grind to a smooth batter with green chillies and ginger by adding water. It is also fine to grind a batter that is a little coarse. No fermentation is required!

2. Add salt, chopped onions and cumin seeds. Mix everything well. Chopped onions and cumin seeds can also be sprinkled on top of pesarattu (while cooking) instead of adding them into the batter. The batter should be thin but not too much. If the batter is thick, you will not be able to make thin pesarattu.

3. Heat a dosa griddle and grease with oil. Spread the batter to make thin/thick pesarattu. Sprinkle chopped onion and cumin seeds on top if you want. Press gently with the dosa turner. Pour some oil around the pesarattu and cook both sides. Healthy and delicious pesarattu is ready to be served!

Notes

  • Cooking pesarattu takes more time than it takes for the regular dosas.
  • If you want crispy pesarattu, you can add upto 1/2 cup idli rice.
  • If you want the pesarattu to be soft, reduce the quantity of idli rice to 1/4 cup.
  • 1/3 cup of idli rice for 1 cup of green gram is perfect for my preference. Do try out the different proportions and choose the one you like.
  • To make thin and crispy pesarattu, the batter should be thin but not too much.

 

Happy Cooking!

 

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