Pesarattu is a
popular & traditional South Indian breakfast dish that is made from green gram (moong dal) batter.
It is typically served with Ginger chutney.
It is a type of crepe or dosa made from green gram
(moong dal) batter. Pesarattu is a specialty of Andhra Pradesh and Telangana cuisine, although it is
also enjoyed in other parts of South India.
To make pesarattu, green gram dal (moong dal) is
soaked for a few hours and then ground into a smooth batter along with ginger, green chilies, and cumin seeds. The
batter is then spread thinly on a hot griddle or tawa and cooked until crisp and golden brown.
Pesarattu is often enjoyed with upma, a semolina-based dish, as a combination known as
"Pesarattu Upma." It is a wholesome and nutritious breakfast option as green gram is rich in protein,
fiber, and other essential nutrients.
Pesarattu is a versatile dish, and variations can be made by
adding ingredients like chopped onions, grated carrots, or finely chopped coriander leaves to the batter before
cooking. These variations add additional flavors and textures to the pesarattu.
Overall, pesarattu is a delicious and healthy breakfast option that is cherished by many in South India.
Variations
Pesarattu is a popular South Indian dish made from green gram (moong
dal) batter. While the traditional pesarattu recipe is delicious on its own, there are several variations and
additions you can make to enhance its flavor and nutritional value. Here are a few pesarattu variations you can
try:
1. Mixed Lentil
Pesarattu: Instead of using only green gram, you can mix different lentils
like split yellow moong dal, chana dal (split chickpeas), and urad dal (split black gram) to make the batter.
This variation adds a unique taste and texture to the pesarattu.
2. Spinach
Pesarattu: To make the pesarattu
more nutritious and vibrant, you can add finely chopped spinach or pureed spinach to the batter. This not only adds color but also increases
the iron and fiber content of the dish.
3.Onion
Pesarattu: Finely chopped onions
can be added to the pesarattu batter along with green chilies and ginger. The onions add a sweet and savory
flavor to the dish.
4. Tomato
Pesarattu: You can enhance the taste of pesarattu by adding finely
chopped tomatoes to the batter. The tanginess of tomatoes complements the earthy flavors of the green gram.
5. Vegetable
Pesarattu: Add grated carrots, finely
chopped bell peppers, or any other vegetables of your choice to the pesarattu batter. This variation not only
adds a crunch but also makes it a wholesome and filling meal.
6. Cheese
Pesarattu: For a cheesy twist, you can sprinkle grated cheese on top of the pesarattu while
it's cooking. Allow the cheese to melt and then fold the pesarattu to get a delicious, gooey filling.
7. Masala
Pesarattu: To make the pesarattu spicier and more flavorful, you can prepare a spicy masala
by sautéing onions, ginger, garlic, and spices like cumin, coriander, and turmeric. Spread the masala on top of
the pesarattu before flipping it over. This variation is known as "Upma Pesarattu" or "MLA Pesarattu" in
some regions.
Remember to adjust the consistency of the batter according to your
preference. You can make it thin and crispy or thicker and softer based on your liking. These variations allow
you to experiment and create unique flavors while still enjoying the essence of the traditional pesarattu.
what is MLA pesarattu ?
MLA Pesarattu is a popular breakfast dish from the
southern Indian state of Andhra Pradesh. Pesarattu is a type of crepe or dosa made from green gram (moong dal)
batter. It is named "MLA Pesarattu" because it is often associated with MLAs (Members of the Legislative
Assembly) from Andhra Pradesh, who are known to enjoy this dish.
To prepare MLA Pesarattu, whole green gram
(moong dal) is soaked overnight and then ground into a smooth batter along with ginger, green chilies, and salt.
This batter is then spread onto a hot griddle or tawa, similar to making a regular dosa. Unlike regular dosas,
MLA Pesarattu is typically thicker and slightly crisp on the outside.
Traditionally, MLA Pesarattu is served with
Upma (a semolina-based dish) and ginger chutney. The combination of the savory and crispy Pesarattu with
the soft and flavorful Upma makes for a delicious and filling breakfast. It is also sometimes served with
coconut chutney or allam chutney (ginger chutney).
MLA Pesarattu is not only popular in Andhra
Pradesh but is also enjoyed in other parts of South India. It is a nutritious and protein-rich breakfast option
that has gained popularity due to its taste and health benefits.
Pesarattu
Here's a simple recipe for making
pesarattu
Ingredients
1 cup whole green gram (moong dal)
¼ cup rice
2-3 green chilies, chopped
1-inch piece of ginger, grated
1 small onion, finely chopped (optional)
A handful of fresh coriander leaves, chopped
Salt to taste
Oil or ghee for cooking
Instructions
1. Wash the green gram (moong dal) and rice
thoroughly. Soak them together in water for about 4-5 hours or overnight.
2. After soaking, drain the water from the
green gram and rice mixture. Transfer them to a blender or a food processor.
3. Add chopped green chilies and grated
ginger to the blender. Blend everything together until you get a smooth batter. You may need to add a
little water (about ¼ cup) to help with the blending process. The batter should be thick, similar to a
pancake batter consistency.
4. Once the batter is ready, transfer it to
a bowl. Add finely chopped onions (if using), chopped coriander leaves, and salt to taste. Mix well.
5. Heat a tawa or a non-stick skillet over
medium heat. Grease it lightly with oil or ghee.
6. Take a ladleful of the pesarattu batter
and pour it onto the center of the tawa. Spread the batter gently in a circular motion to form a thin,
even layer.
7. Drizzle a little oil or ghee around the
edges of the pesarattu. Cook it on medium heat for about 2-3 minutes until the bottom turns golden brown
and crisp.
8. Flip the pesarattu to the other side
using a spatula. Cook for another 1-2 minutes.
9. Once both sides are cooked, transfer the
pesarattu to a plate. Repeat the process with the remaining batter to make more pesarattus.
10. Serve the pesarattu hot with coconut
chutney, ginger chutney, or any other chutney of your choice.
Enjoy your homemade pesarattu for a
delicious and nutritious breakfast!
Ginger chutney is a delicious and flavorful condiment made
with ginger, spices, and other ingredients. It is commonly served as a side dish or accompaniment to various
Indian meals.
Ginger Chutney Also Called as Allam Chutney is made
from ginger, commonly used in South Indian cuisine. "Allam" is the Telugu word for ginger.
Ginger chutney or allam chutney is a tangy and spicy relish that is
typically served as a side dish or accompaniment to various South Indian dishes like dosa, idli, vada, or even
rice. It adds a burst of flavor and heat to the meal.
The chutney is usually made by grinding together fresh ginger,
tamarind pulp, jaggery or sugar, red chili peppers, and salt. Sometimes, other ingredients like garlic,
coconut, or roasted peanuts are also added to enhance the taste and texture. The mixture is then tempered with
mustard seeds, urad dal (split black gram), curry leaves, and sometimes asafoetida for added aroma.
The resulting chutney has a spicy, tangy, and slightly sweet taste.
It can be customized according to personal preference by adjusting the amount of ginger, chili peppers, or
sweetness.
Whether you call it ginger chutney or allam chutney, it is a
delicious and versatile condiment that adds a zing to South Indian meals.
Ginger Chutney
Here's a simple recipe to make ginger chutney:
Ingredients
1 cup fresh ginger, peeled and grated
2-3 green chilies, chopped
1 small onion, finely chopped
2-3 garlic cloves, minced
1 tablespoon tamarind pulp
1 teaspoon jaggery or brown sugar (optional)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
Salt to taste
2 tablespoons oil
Instructions
1. Heat oil in a pan or skillet over medium heat.
2. Add mustard seeds and cumin seeds. Allow them to splutter.
3. Add chopped onion and minced garlic. Saute until the onions turn translucent.
4. Add grated ginger and chopped green chilies. Cook for 3-4 minutes until the raw smell of ginger
disappears.
5. Stir in turmeric powder and salt. Mix well.
6. Add tamarind pulp and jaggery (or brown sugar) to balance the flavors. You can adjust the
sweetness and tanginess according to your taste.
7. Continue cooking for another 5-7 minutes until all the flavors blend together.
8. Remove the chutney from heat and let it cool down.
9. Once cooled, transfer the chutney to a blender or food processor and blend it to a coarse or
smooth consistency, as per your preference.
10. Check the seasoning and adjust if needed.
11. Transfer the ginger chutney to a clean, airtight jar or container.
12. It can be stored in the refrigerator for up to a week.
Ginger chutney can be enjoyed with various dishes like dosa, idli, rice, or even as a spread on
sandwiches. Its tangy and spicy flavors make it a versatile and tasty condiment.