The combination of Upma and Pesarattu is one of the best breakfast dish in Andhra Pradesh. A Pesarattu made with a filling of Upma along with tomato or coconut chutney or ginger chutney is a special breakfast in Andhra.
Pesarattu is something similar to Dosa but it is not Dosa. Pesarattu is made with a batter of green grams ( moong dal ) but it does not contain Urad Dal like in a Dosa. One special form of Pesarattu served with Upma is called as Upma Pesarattu is a favorite food in Coastal Andhra Region. Let us now see how to make Andhra Pesarattu.
Rice and Moong Dal are the main ingredients required for making Pesarattu. The green moong dal is a good source of protein and fiber. No other dal has so much fiber content as moong dal.
Ingredients required to make Andhra Pesarattu
- Rice - 75 to 100 grams
- Moong Dal - 250 grams
- Ginger - 20 grams
- Green chillies - 5 to 8 in number
- Salt to taste
- Oil for cooking
Method of preparation of Andhra Pesarattu
Soak the rice and moong dal together for 3 hours. If you are using whole moong dal, soak for at least 5 to 6 hours because it takes more time for whole moong to soak completely. After soaking, add chopped ginger and green chillies to the mixture and grind into a thick paste. Please do not make the batter thin.. The thicker the batter is, the tasty the pesarattu is. Add little salt for taste.
- Heat the Tawa now.
- Once it is hot enough, smear oil on it and spread the oil evenly on the Tawa.
- Now take a round bottom ladle and spread the pesarattu mix evenly on the tawa starting from the center.
- Apply a teaspoonful of oil around the pesarattu and wait till the edges turn to golden color
- Now flip the attu to the other side and let it cook for some time ( not more than 40 to 50 seconds). Apply a teaspoonful of oil around the attu and wait till edges turn goldenyllow color
- Now transfer the Pesarattu to a plate and serve it along with upma or coconut chutney. You can also take it with ginger chutney.
- Follow the same procedure for the remaining batter.
