February 28, 2019


Pesarattu is a dosa made of whole green gram or moong and a tiny portion of rice. It is a traditional breakfast item in the southern Indian state of Andhra Pradesh. I learnt of this dosa from a few telugu friends I met in US. Talk about knowing more of your country in another land! On that front I certainly have come to understand and meet many people and peers from different social as well as career backgrounds in the US. Meeting and socializing here is executed in more of a ritualistic nature - like every festival and occasion is a reason to meet and eat (no complaints😂) from Diwali to Valentines' day to Saturday to Sunday. Yes, weekend is enough reason to celebrate too!!! This way the platform to meet and acquaint with people is pre-set and all we need to do is TALK. Pesarattu is a product of one such 'talk'!
In India, I grew up in Mumbai and have been in Bangalore for five years, both cities synonymous with being cosmopolitan. Yet, I feel I saw more diverse people here! All said, it could be the way we ourselves evolve too.. What our mind looks for may have changed over the years, even decades. Growing up, working, getting married, being married for years, having a child.. I believe each phase looks for and understands people from a new dimension.

While we continue to age and mature to a happier and better self, let me tell you how I go about this crispy and delicious dosa called Pesarattu 😆 The green color itself is very pleasing. Pesarattu is served with upma in restaurants. I do not know why; both the items are breakfast ideas by themselves and are as different as chalk and cheese. There might be some tradition behind it, did not try to read on it because it didn’t sound too interesting!

Pesarattu and chutney however, is a winner in my house. It is a no-fermentation dosa, soaking overnight or at least 7 hours is required.

Whole green gram/Moong – 2 cups
Rice (dosa rice or raw rice) – 1/4th cup
Ginger – half inch piece
Cumin seeds – 1 tbsp
Green chilli – 2

How I prepare:
  1. Wash and soak Moong and rice overnight or 6-7 hours. Blend smooth with ginger, cumin seeds and green chilli. Add water for dosa consistency batter. Add salt and mix.
  2. Heat skillet for dosa. Pour 2-3 drops of oil and wipe with tissue. Spread the dosa batter and drizzle oil. When it starts to brown, flip to cook on other side.
  3. If you are making very thin dosa, flipping is not necessary. I usually make medium thin and flip and cook both sides.
  4. Serve with chutney of your choice.
Pesarattu does not stick to tawa. It comes off very easily and yet very crispy. It is best to blend the batter as smooth as possible or you will see tiny granules on the dosa. The granules are ok but it is  better to get rid of them if you intend to make thin and crispy dosas!!

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