We often felt shy talking about food during our childhood days as we might get teased by our peers or others as gourmands. Nowadays, it is a welcome trend that the kids are happily wielding small ladles to cook up their favorite meals (thanks to the TV shows like Masterchef Juniors), and the teens turn to food critics with élan. Today the gourmands proudly declare themselves the foodies and try various cuisines. Apparently, a foodie would find Pesarattu, the golden green crepes, served with melt-in-mouth savory sooji (upma), flavorful lentil stew (sambar), spicy ginger chutney and creamy coconut chutney as a gastronomic delight.
Pesarattu is a protein-rich dosa made of whole green gram (moong dal) popular in Andhra Pradesh & Telangana. It may be served simply with a chutney or as an elaborate meal as shown here.
We can make it spongy or crispy, and there is no need to cook both the sides of crispy dosa, but we need to cook both the sides of a spongy dosa. Now let’s prepare crispy pesarattu:
- 1½ cup of whole green gram (paasi payaru)
- 1 green chilli
- 1½” of ginger root
- ½ tsp of turmeric powder
- ¼ tsp of cumin seeds (jeera)
- 1¼ tsp of salt
- Finely chopped onion and coriander leaves
- Rava upma
- Wash green gram and soak them overnight (or for 5 hours).
- Drain the water completely.
- Grind them along with green chilli, ginger, turmeric powder, cumin seeds and salt into a smooth paste. (You may have to grind them in batches according to the capacity of mixer jar.)
- Add enough water to get the required consistency to draw soft or crispy dosa.
- Now the batter is ready to use (it is not required to leave this batter for fermentation).
- Heat dosa griddle in medium flame.
- When the griddle is hot, reduce the flame to low and then smear oil over griddle using an onion as shown below.
- Pour batter in the centre and spread out in circular motion using a flat ladle to draw a thin dosa.
- Now increase the flame to medium.
- Drizzle oil over the dosa.
- Sprinkle finely chopped onion & coriander leaves.
- Cover and cook until dosa comes off the griddle.
- Remove the lid and then place a ladleful of rava upma on the one half of dosa.
- Fold dosa in half and remove from griddle using dosa spatula. (It is not required to flip thin dosa to cook the other side.)
- Reduce the flame to low and repeat the same for making another dosa.
- Serve hot pesarattu with coconut chutney, ginger chutney & sambar.
Side dish for pesarattu dosa:
- Ginger chutney is the ideal accompaniment as it helps in digestion of protein-rich dosa.
- I prefer to make creamy cashew-coconut chutney that goes well with this dosa.
- We can also make paniyaram using an appe pan with the left-over batter (fermented for 5-6 hours) as shown below.
- We can serve these paniyaram with chutney & sambar.
Tips & Tweaks:
- It is easy to draw dosa when we add idli rice or millets (I tried varagu arisi) along with lentils, it is also useful to enhance the texture and flavor.
- We can also serve this by spreading tomato chutney over the dosa before stuffing it with upma. This itself is a delicious meal and hence there is no need to make any other chutney or sambar as accompaniments.
- For dosa making tips you can refer to my earlier post here.