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Pesarattu a crepe-like flat bread is a popular breakfast recipe from Andhra Pradesh. Basically, it is a dosa made from the batter of green gram ( mung beans). A gluten free and vegan snack.
Take 1 cup mung beans in a bowl along with 2 tablespoon rice and rinse it well. Soak it in 2 cups of water for 5 to 6 hours.
The beans become double their size after soaking. Drain and transfer the beans and rice to a grinder jar along with ginger, coriander leaves, green chillies and cumin seeds. Grind the mixture to a batter using little water.
Add salt and pulse again. Check for dosa like the consistency of the batter ( though the batter will not be as smooth as regular urad dal dosa) and add required water and pulse the batter.
The batter for Pesarattu is ready as it does not require any fermentation.
Grease a heated skillet with little oil and transfer a ladle full of batter at the centre of the skillet. Lower the flame and spread the batter from centre towards the edge using the back of the same ladle in circular movement
Drizzle a little oil on the sides of the Pesarattu and allow it to cook on medium flame until crisp. Flip it and cook on the other side as well.
Repeat the same process for rest of the batter.
Serve the Pesarattu hot with chutney of your choice.
SERVING: 4
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71, Sonali Park,
Kolkata, West Bengal - 700084
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