Pesarattu/Green Gram Dosa/Savoury Lentils Crepe

A protein packed breakfast from the cuisine of Andhra Pradesh in India, pesarattu is best served with a spicy chutney like ginger chutney or capsicum chutney (check out chutneys in the recipe’s section).

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Ingredients:

Green dam dal – 1 cup

Raw Rice – 2 tbsp

Green chillies – 2

Jeera/cumin seeds – 1/2 tsp

Ginger – 1/2 inch piece

Toppings for pesarattu:

Onions -2 (finely chopped)

Green chillies – 2 deseeded and finely chopped

Jeera/cumin seeds – 1 tsp

Preparation:

Clean and soak the green gram dal and rice with lots of water in a vessel, overnight.

Next, drain the water and add the dal and rice to a pulser alongwith the green chillies, cumin seeds, salt and ginger with little water to make a dosa like batter. Grind it smoothly and the consistency should be of a pouring batter but thick.

Heat a tawa and grease it with oil. Pour a spoonful of batter like a dosa and sprinkle with the toppings. Add a little oil on the edges of the dosa to make it crispy. When it starts getting a golden colour, flip it to the other side, fold and remove. Serve it with any chutney of your choice.

To make the next pesarattu, sprinkle little water on the pan as the pan would have turned very hot. Rub it with oil, after the water evaporates.