Pesarattu | How to make Pesarattu

4.5 from 2 reviews
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By Tanuja G
Created on 30th Nov 2015
  • Pesarattu, How to make Pesarattu
Pesarattuby Tanuja G
  • Pesarattu | How to make Pesarattu (8 likes)

  • 2 reviews
    Rate It!
  • By Tanuja G
    Created on 30th Nov 2015

About Pesarattu

Pesarattu is dosa made from whole mung. This is one of the best foods that can be had while on diet. It helps a lot in weight reduction and is filling too at the same time. It is best paired with allam chutney i.e. a chuntey made with ginger and tamarind. Goes well with crushed jaggery too.

Pesarattu, a deliciously finger licking recipe to treat your family and friends. This recipe of Pesarattu by Tanuja G will definitely help you in its preparation. The Pesarattu can be prepared within few minutes. The time taken for cooking Pesarattu is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Pesarattu step by step. The detailed explanation makes Pesarattu so simple and easy that even beginners can try it out. The recipe for Pesarattu can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Pesarattu from BetterButter.

  • Prep Time0mins
  • Cook Time10mins
  • Serves2People
Pesarattu

Ingredients to make Pesarattu

  • 1 cup of whole moong.
  • water to soak.
  • A pinch of methi seeds.
  • 2-3 tsp of parboiled rice optional.
  • 1 inch ginger
  • 1 tsp cumin seeds
  • 2-3 green chillies optional
  • oil for roasting
  • salt to taste

How to make Pesarattu

  1. Clean and wash whole moong. Soak it in 2 cups of water overnight.The next morning, rinse and discard the soaked water.
  2. Grind into a smooth paste along with green chillies, ginger, cumin seeds, sea salt. Use water only if needed.
  3. Take it into a bowl. check for the consistency. It shouldn't be too thick or too thin.
  4. Heat dosa tava. Spread it like dosa. Add 3-4 drops of oil on the edges and let roast on medium flame.
  5. Flip and roast on the other side too.
My Tip: Generally, finely diced onions are spread on the pesarattu before serving. This gives a nice texture to the pesarattu. Onions can even be added while grinding the batter.

Reviews for Pesarattu (2)

Sonal sonsa year ago
very nice and innovative way of using moong dal.usually I only use whole moong dal for sprouts.
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Usha 2 years ago
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