Pesarattu recipe | Best Andhra Cuisine | Pesarattu

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Pesarattu recipe is most popular dosa at Andhra which is packed with several health benefits. The preparation time for this pesarattu recipe is 20 minutes, however, you will need to soak for 6-7 hours for a perfect blend of batter.

This dosa is made by the green gram, rice and urad dal which is very healthy.To prepare this breakfast recipe soaking, blending and make pesarattu batter, frying spices for masala pesarattu and finally, make dosa.

Plain Pesarattu and masala Pesarattu dosa recipe in simple steps.

INGREDIENTS FOR PESARATTU RECIPE:

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PROCEDURE FOR PESARATTU RECIPE:

(1) HOW TO MAKE PESARATTU BATTER:

Wash and soak green moong dal, rice, urad dal together in a bowl for 6-7 hours.
Add it to the blender jar and grind to a smooth dosa batter.
Pour the dosa batter into a bowl.
Add baking soda, salt and very little water mix well all the batter.
Set the dosa batter aside.
We can use dosa batter immediately or can rest it for an hour and can use.
let us prepare the masala texture.

(2) HOW TO FRY SPICES FOR MASALA PESARATTU DOSA IN 5 MINUTES:

Heat a pan add oil, cumin seeds, onions saute.
Add chopped ginger, green chilli, carrots mix well.
Add salt, coriander leaves, garam masala stir well.
Switch off the flame and set aside.

(3) TO PREPARE PLAIN PESARATTU:

Heat a non-stick pan over medium flame and grease it with little oil.
Pour a ladle of batter into the centre and quickly spread it to a thin circle in a circular motion from the centre.
Drizzle a spoon of oil around the edges of pesarattu.
Cook until the dosa turns golden brown.
Flip the pesarattu over the other side and remove from flame.
Plain pesarattu dosa is ready to serve.
Serve hot plain pesarattu dosa with ginger chutney or coconut chutney

(4) TO PREPARE MASALA PESARATTU:

Pour a ladle of batter into the centre and quickly spread it to a thin circle in a circular motion from the centre.
Drizzle a spoon of oil around the edges of pesarattu.
Top the fried masala texture into pesarattu spread it and gently press them using a spatula.
Drizzle a spoon of oil on the masala texture.
Cook until the pesarattu turns golden brown and crisp.
Transfer to a serving plate and repeat the same process for remaining batter.
Serve hot masala pesarattu with ginger(Allam) chutney or coconut chutney.

Serve hot Pesarattu dosa with Ginger chutney or Allam chutney. For more interesting recipes subscribe to my official YouTube Channel.