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Pesarattu
Andhra green moong dosa with ginger, chilli and onion (plus 4–6 hours soaking; no fermenting)
Pesarattu is the breakfast dosa of Andhra Pradesh, made from whole green moong beans ground with ginger, green chilli and cumin rather than rice and urad dal. Because the batter needs no fermenting, you can soak the beans before bed and have crisp, nutty, bright-green dosas on the table by morning. In Andhra homes they're scattered with onion and eaten with a sharp ginger chutney, and on festive days filled with upma to make 'MLA pesarattu'. They're high in protein, light and naturally gluten free. Chef's tip: add a small handful of raw rice to the soak; it isn't traditional everywhere, but it gives the dosa a crisper edge and stops it tearing on the pan.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the batter
For cooking
To serve
Method
0/7 doneStep 1: Rinse 7 oz whole green moong beans and 2 tbsp raw rice (sona masoori or any short grain) in three changes of water, rubbing them between your palms, until the water runs nearly clear. Cover with plenty of fresh water and soak for 4–6 hours or overnight. The beans are ready when one splits easily under your thumbnail.
Step 2: Drain the beans and put them in a blender with ⅞ oz fresh ginger, 3 green chillies, 1 tsp cumin seeds and 1 tsp salt. Add half of the ¾ cup water and grind for 2–3 minutes, scraping down once, then add more water little by little until you have a smooth, pourable batter a little thicker than single cream. It should coat a spoon and slowly drip off; too thin and the dosa won't hold together, too thick and it turns into a pancake.
5 minStep 3: Heat a cast-iron tawa or heavy non-stick pan over a medium-high heat for 3–4 minutes. Test it with a few drops of water: they should sizzle and vanish in a second or two. If they sit and steam, the pan isn't hot enough and the batter will stick.
Step 4: Wipe the pan with a few drops of 4 tsp sunflower or groundnut oil on a folded kitchen paper. Pour a ladle (about 80 ml) of batter into the centre and, using the back of the ladle, spread it outwards in quick circles to a 20 cm round. Work fast; once the batter starts setting it drags.
Step 5: Scatter a spoonful of 1 red onion and a pinch of 2 tbsp fresh coriander over the top and press them lightly into the batter with the ladle so they stick. Drizzle ½ tsp of the oil around the edge and over the top.
1 minStep 6: Cook for 2 minutes, until the edges lift and turn golden-brown and the top no longer looks wet. Lower the heat slightly if the base darkens before the top sets. Flip and cook the onion side for 30–45 seconds, just to soften the onion without burning it.
3 minStep 7: Fold in half and serve straight away with ½ cup ginger chutney or coconut chutney if using. Before each new dosa, sprinkle the pan with a little water and wipe it, so the next one spreads evenly instead of sticking in clumps. Repeat with the remaining batter, onion and coriander.
12 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 13 g
- Carbs
- 34 g
- Fat
- 5 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pesarattu take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of raw rice (sona masoori or any short grain)?
- Any long-grain rice, same amount.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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