Andhra Pradesh
Pesarattu
A green dosa that skips fermentation and goes straight to brunch.
30 minTime
16 gProtein each
mediumSpice
6hPlan ahead. Soak for 6 hours first; the 30 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original328kcalsame
16 gproteinsame
11 gfibresame
30minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Soak the moong and rice for 6 hours or overnight. Drain.
- 2Grind with ginger, green chillies, cumin, salt and a little water to a smooth batter, slightly thicker than dosa batter.
- 3Heat a tawa until hot. Ladle the batter and spread it thin in circles. Scatter onion and coriander and drizzle oil around the edges.
- 4Cook until the edges lift and the underside is golden. Flip for a few seconds or fold and serve with ginger chutney.
Serve it like this
Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.
