Mung bean dosa
|Place of origin||Delta region of Andhra Pradesh, South India|
|Region or state||Andhra Pradesh|
|Course served||Breakfast, snack|
|Main ingredient(s)||Green gram|
Pesara attu, otherwise known as Pesara dosa or Mung bean dosa, is a crepe-like bread that is similar to dosa. It is made with batter of green gram (moong dal), but unlike a dosa, it does not contain urad dal. Pesarattu is eaten both in breakfast and as a snack that is popular in Andhra Pradesh and Rajasthan in India. It is typically served with ginger or tamarind chutney. Green chilies, ginger and onions are used in different variants of this snack.
A variety of pesarattu served with upma is known as MLA pesarattu, which came to be known after it was popular in MLA quarters restaurants in Hyderabad. It was part of the Andhra meals in MLA quarters. Upma pesarattu is a favourite in coastal Andhra region especially the Guntur, Krishna, East Godavari and West Godavari districts.
Similar variations are found in North Indian cuisine are Moong Daal Ka Cheela, or Besan Ka Cheela. In Rajasthan they are commonly known as cheeldo.
|This section does not cite any sources. (May 2015)|
Preparation of pesarattu is an articulate process. It is not difficult but needs to be done with perfection to achieve the taste that stimulates the taste buds like nothing else. The first step is soaking the "Pesalu" or whole green gram of required quantity (a 150 ml cup of gram makes about 4 medium pesarattus) in water for at least 4 hours (maximum of 7 hours). Then take the soaked gram into a mixer jar or a grinder and add a couple of green chillies, a small piece of ginger and some salt. Grind this into a smooth mixture. Add water as required. After grinding, let it sit for a few minutes (this is because the internal part of the gram will be dry if soaked improperly- so to get it softened in such cases, leave it aside for about 5–10 minutes).
After the batter is made to sit for a few minutes, heat the pan(prefer non-stick) to a high temperature. Once the pan is at high temperature, let the pan slightly come down to a lower temperature, but still hot, and spread this batter on the pan evenly. If the preparation is meticulous, the Pesarattu will slowly start to get crispy over the edges and starts to unstick from the pan by itself.
Use a spatula to completely lift the Pesarattu from the surface of the pan. In professional cooking facilities, due to high temperatures of the pan, there is usually no need to flip the Pesarattu. But in domestic purposes, flipping the Pesarattu or any kind of dosa and roasting it for a minute will cook the dosa completely.
For variations Pesarattu, you can add chopped onions and chillies to the Pesarattu by spreading them over the batter before it becomes a crepe or you can also repeat the same process by making Upma and spreading it over Pesarattu. In some places, both Upma and onions are added to Pesarattu.
This is best enjoyed with Coconut chutney and Ginger pickle.