Andhra Style Pesarattu Recipe

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Prep Time 10 Minutes

Cooking Time 15 Minutes

Servings 5-6

Rating

Pesarattu is a popular Andhra breakfast recipe. It is not only easy to prepare but also very nutritious and tasty. Pesarattu goes well with chutney. Let’s follow this recipe.

Ingredients

2 cupswhole moong (whole green gram), soaked for 4 hours and drained
1/4 cuprice (chawal), soaked for 4 hours and drained
2 tspOil
1 cupfinely chopped onions
1 tsproughly chopped ginger (adrak)
1 tbsproughly chopped green chilies
To tasteSalt
For cookingOil

Directions

Heat the oil in a broad non-stick pan, add the onions and saute on a medium flame for 1 to 2 minutes and keep it aside.
In a blender add ginger and green chilies and blend till coarse.
Add the whole moong, rice and 1 cup of water and blend to a coarse mixture and transfer the mixture into a deep bowl, add 1 cup of water and salt and mix it well and cover with a lid and keep it aside for 30 minutes.
Heat a non-stick tawa (griddle), sprinkle a little water on the tawa (griddle) and wipe it off gently using a muslin cloth.
Pour a ladleful of the mixture on the tawa (griddle) and spread it evenly in a circular motion to make 125 mm. (6”) diameter round.
Brush a little oil around the edges, sprinkle a little onions mixture evenly over it and cook on a medium flame, till the Pesarattu turns golden brown in color.
When the lower side of the Pesarattu is lightly browned, turn it over and cook on a medium flame on the other side using a little oil till it turns golden brown in color and folds over to make a semi-circle or a roll.
Serve it with any chutney of your choice.

By Meghna Nath