Pesarattu is a crepe made from green gram. It is usually paired with Allam Pachhadi (ginger chutney). To make this a special pesarattu sometimes people add some upma into the dosa as stuffing. Both ways it tastes DELICIOUS!
Preparation time – 5 mins
Waiting time – 4 hrs
Cooking time – 3 mins for a dosa.
- Whole Green gram (wash, drain, soak in fresh water for 4 hrs) – 1/2 Cup
- Split Skinless Green Gram (wash, drain, soak in fresh water for 4 hrs) – 1/2 Cup
- Rice (was, drain, soak in fresh water for 4 hrs) – 1/2 Cup
- Cilantro – 1/4 Cup
- Onion(finely chopped) – 1/2 Cup
- Ginger – 1 inch piece
- Salt – to taste
- Red Chilli Powder – to taste
- Lemon Juice – 1 Tbsp or to taste
- Green Chillies (finely chopped) – to taste
- Water – to make a smooth batter
- Oil – 2 to 3 Tbsp
- Drain the water from the soaked dals and rice.
- Grind both the dals and rice with ginger, green chillies, salt, water, cilantro to a smooth batter.
- Allow the batter to ferment in a warm place if you like a crispy dosa.
- Once the batter is ready, check for the salt and heat the pan on medium.
- Grease the pan with few drops of oil. Spread evenly. Take off the excess oil. Sprinkle water and wipe off with the paper towel.
- Add two ladles of batter and spread in a circular motion till you get a 5 inch diameter round thin crepe.
- Sprinkle onion, red chilli powder, few drops of lemon juice on the crepe.
- Add 1/2 tsp of oil all over the dosa and spread evenly.
- Look for the brown spots on the bottom side of the dosa, then release the dosa from the edges and serve it hot.
- Serve with Ginger Chutney immediately.