Pesarattu is a protein rich breakfast which is very popular in the "Andhra" part of South India. It is often paired with Upma and made to order fresh at carts selling these early morning. Pesarattu tastes good when it is very hot and paired with coconut chutney. Honestly I never liked it and considered its cousin Dosa to be far superior in texture and taste. I never ever made it until I tasted it at my SIL's place. She made these thin Pesarattu's which were crispy and very tasty and so unlike the image in my mind! So I promptly took the recipe and tried them at home, they were easy to make and loved by everyone in the house.
- Whole green gram (moong dal)-- 1 cup
- Rice (Brown or white)-- 1 Tbsp
- Onions -1 (chopped finely)
- Ginger garlic paste - 1 tsp
- Green chillies to taste
- Cumin powder-1/2 tsp
- Coriander leaves
- Salt to taste
- Grated Coconut--1 tbsp
Soak Green gram and rice together overnight or for 6-7 hours. Drain the water and grind it in the mixer along with ginger-garlic paste, green chillies, salt, to a thin paste. Rest the batter for 4-5 hours. Add chopped onions , freshly grated coconut and some cumin powder when you are ready to make it. Heat the Tava and pour a ladle of batter in the center. Spread it in circular motion evenly and drizzle a spoon of oil on it. Flip it over when it starts getting brown and crispy. Cook it for 2-3 minutes till it is crispy and serve hot .