Pesarattu Dosa – Andhra Pesarattu Recipe

Updated on February 24, 2019

Pesarattu Dosa Recipe. These protein rich, vegan, gluten free, whole green gram savory pancakes are a staple and hot favorite breakfast of Andhra Pradesh.

This also happens to be one of my favorite breakfasts ever since childhood as my parents having settled there, I grew up eating it. Usually it is stuffed with rava upma and is served with assorted chutneys. But we at home, like it plain.

You just cannot eat more than 2 even if you are very very hungry. Not only is it healthy, but also heavy and filling at the same time. Though the preferred side dish is Ginger chutney, we at home love it with coconut chutney.

Pesarattu Dosa Recipe with stepwise photos:

1. Wash whole green gram, rice and soak for 8 hours or overnight in plenty of water.

2. In the morning discard the water used for soaking and transfer the ingredients to a food processor. Add green chilli, ginger, salt and grind to a smooth consistency using required amount of water.

3. You will need about 1/4 – 1/2 cup of water. The batter should be thin. Transfer to a bowl. Chop the onion finely and add it along with cumin seeds and asafetida to the batter. Let the batter rest for 45 min to 1 hour. (This step is purely optional).

4. Heat a tawa and grease the surface with oil. Pour a ladle of batter on the tawa and spread it evenly around to form a 6 to 7 inch circular shape. Drizzle 1/4 tsp – 1/2 tsp of oil around the dosa and let it cook over medium flame.

5. When done, flip it over and let it cook on the other side too till it is evenly browned.

6. Fold and transfer to a serving plate and continue till all the batter is over. Serve this Pesarattu dosa piping hot with ginger or coconut chutney.

If you forgot to add rice while soaking, add the same amount of rice flour while grinding. You can skip adding onions to the batter and instead sprinkle them after spreading the batter. In this way you will be able to spread the batter very thinly to get crispy dosas but the onions will keep falling off.

Pesarattu Dosa Recipe details below:

Print Recipe

Pesarattu Dosa - Andhra Pesarattu Recipe

Pesarattu Dosa served as breakfast that is wholesome, nutritious and filling.

Prep Time10 mins

Cook Time20 mins

Soaking Time8 hrs

Total Time8 hrs 20 mins

Course: Breakfast

Cuisine: Indian

Servings: 10 dosas

Author: Radhika

Ingredients:

• Pachai Payaru or Whole Green Gram - 1 cup
• Rice – 2 tbsp
• Green chilli – 4 to 5
• Ginger – 1/2 inch piece
• Onion - 1 big
• Cumin seeds – 1/2 tsp
• Asafetida – 1 pinch
• Salt – to taste
• Oil – to cook

Instructions:

• Wash whole green gram, rice and soak for 8 hours or overnight in plenty of water.
• In the morning discard the water used for soaking and transfer the ingredients to a food processor.
• Add green chilli, ginger, salt and grind to a smooth consistency using required amount of water.
• You will need about 1/4 – 1/2 cup of water. The batter should be thin. Transfer to a bowl.
• Chop the onion finely and add it along with cumin seeds and asafetida to the batter.
• Let the batter rest for 45 min to 1 hour. (This step is purely optional).
• Heat a tawa and grease the surface with oil.
• Pour a ladle of batter on the tawa and spread it evenly around to form a 6 to 7 inch circular shape.
• Drizzle 1/4 tsp – 1/2 tsp of oil around the dosa and let it cook over medium flame.
• When done, flip it over and let it cook on the other side too till it is evenly browned.
• Fold and transfer to a serving plate and continue till all the batter is over.
• Serve this Pesarattu dosa piping hot with ginger or coconut chutney.