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Pesarattu is a crepe-like Dosa, originated by Andhra Pradesh. Unlike Dosa, Pesarattu is made with Green Moong Dal and does not include Urad Dal.

Pesarattu is a healthy, Protein-rich Breakfast in Andhra Pradesh and now is owned by most of the Kitchens in different corners of India.

Pesarattu is a Telugu word, which means Dosa(Pesara) of Green Moong Dal/Lentils(Attu).

Preparing Pesarattu might be a hectic task, but the dish is perfect for Diabetics.

Pesarattu needs a little prior planning. To make Pesarattu, Green Moong Dal is oaked one night before or for 4-5 hours. The soaked gram is then ground to a smooth batter, along with ginger, green chilies, coriander leaves, and salt as per taste. The batter is then, let to sit for a few minutes.

After this, a spoonful of the batter is then poured on a heated Tawa. The Pesarattu will then started to crisp over the edges and starts to unstick from the Pan. Try to make a thin Pesarattu, so that you will not need to flip it. Cooking one side of it will cook the Pesarattu perfectly.

You can make a filling of your choice.

What is Paneer Pesarattu?

Paneer Pesarattu is a fusion recipe, where Pesarattu is stuffed with a filling of Grated Paneer, chopped Onions, Coriander leaves, green chilies, and a mix of mild spices.

When the Pesarattu started to golden, spread the filling and roll the Pesarattu and take it out of the Tawa.

This fusion recipe is a healthier version of Pesarattu because it includes Paneer too. The dish will be best for kids at their growing age.

Protein is best for them who do gyming because Protein increases the impact of their exercise and helps in Building Muscles.

Varieties of Pesarattu

Pesarattu is also made with Upma and they are known as MLA Pesarattu. The name came from the fact, this variety was first popular in MLA Quarters in Hyderabad.

In North India, a similar recipe is followed and popular as Moong Dal ka Cheela.

And the batter is also prepared with Bengal flour, hence known as Besan ka Cheela.

Nowadays, people are modifying the recipe with a much more healthy option, depending upon their needs. Soaking the moong dal with oats and following the same method mentioned above, can create Oats Pesarattu.

Serving Options

Pesarattu is a crepe-bread, traditionally served with Upma and Coconut Chutney.

But Onion-Tomato Chutney, which is tangy-sweet goes best with these.

You can eat Green Coriander Chutney too, along with these crispy bread.

Step by Step Recipe

Making Filing

Heat oil in a Pan. Add chopped Garlic, Chopped Green Chillies. Saute for a few seconds.

Add 2 cups of Chopped onions and Saute for 2-3 minutes on medium flame. Add Cumin powder, a pinch of Red Chily Powder, Amchur Powder. Stir a minute.

Cook for 2-3 minutes. Turn off the flame You can add Grated Paneer or you can Grate paneer over the Pesarattu while making it.

Making Pesarattu

Soak 1.5 Cups of Moong Dal, 1/2 Cup of Rice, and 1 teaspoon of Fenugreek Seeds in enough water for overnight or for 5-6 hours prior to making it.

In the Morning, Grind them along with green chilies, ginger, coriander leaves, salt (as required), and 1/4 cup of water (if required). Make a Smooth Batter.

Let the batter rest for some minutes, so that all the interior grains are fully hydrated.

Heat a Dosa Tawa. Wipe the Tawa with a wet cloth. The reason is, it will maintain the temperature of the Tawa to the right point. If the Tawa is too hot, the batter will not stick to the Tawa and, hence will not turn out to be crispy.

On the Tawa, smear a little oil. With a big full spoon, pour the batter on the Tawa.

With the same spoon, spread the batter towards the outer edge in a round shape.

When the Pesarattu, turns out to be golden and starts to unstick the Tawa, Spread the filing, and Grate some of the Paneer over it.

Drizzle some oil at the sides and the center. Roll the Pesarattu and take it out of the Tawa. Make all the Pesarattu, in the same way.

Serve hot with Upma and Onion-Tomato Chutney.

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5 from 1 vote

Paneer Pesarattu Recipe

Paneer Pesarattu is a crispy, crepe like dosa made of soaked Green Moong Dal and stuffed with Paneer filing. This is a Protein rich Breakfast Recipe. Follow the Recipe!!
Course Breakfast
Cuisine Andhra Recipe, Indian, South-Indian
Keyword Dosa, Moong Dal Dosa, Paneer Pesarattu, Pesarattu
Prep Time 6 hours
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Servings 10 Pesarattu
Author Pooja Mahto

Equipment

  • Dosa Tawa
  • Mixer-Grinder

Ingredients

Making Filing

  • 1 cup Chopped Onions
  • 1 tsp Garlic, chopped
  • 2 Green chilies, chopped
  • 1 tsp Cumin powder
  • 1 tsp Amchur Powder
  • 1/2 tsp Red chilly powder
  • as per taste Salt
  • 1 tsp Oil

For Pesarattu

  • 1.5 cup Green Moong Dal
  • 1/2 cup Rice
  • 1 tsp Fenugreek seeds
  • 1 inch Ginger
  • 3-4 Green chilies
  • 50 gm Coriander leaves
  • Salt as per taste
  • Oil to drizzle
  • 1/4cup Water(if required)

Instructions

For Filing

  • Heat oil in a Pan.
  • Add chopped Garlic, Chopped Green Chillies. Saute for a few seconds.
  • Add 2 cups of Chopped onions and Saute for 2-3 minutes on medium flame.
  • Add Cumin powder, a pinch of Red Chily Powder, Amchur Powder. Stir a minute.
  • Cook for 2-3 minutes. Turn off the flame You can add Grated Paneer or you can Grate paneer over the Pesarattu while making it.

Making Pesarattu

  • Soak 1.5 Cups of Moong Dal, 1/2 Cup of Rice, and 1 teaspoon of Fenugreek Seeds in enough water for overnight or for 5-6 hours prior to making it.
  • In the Morning, Grind them along with green chilies, ginger, coriander leaves, salt (as required), and 1/4 cup of water (if required). Make a Smooth Batter.
  • Let the batter rest for some minutes, so that all the interior grains are fully hydrated.
  • Heat a Dosa Tawa. Wipe the Tawa with a wet cloth. The reason is, it will maintain the temperature of the tawa to the right point. If the Tawa is too hot, the batter will not stick to the tawa and, hence will not turn out to be crispy.
  • On the Tawa, smear a little oil. With a big full spoon, pour the batter on the Tawa.
  • With the same spoon, spread the batter towards the outer edge in a round shape.
  • When the Pesarattu, turns out to be golden and starts to unstick the Tawa, Spread the filing, and Grate some of the Paneer over it.
  • Drizzle some oil at the sides and the center. Roll the Pesarattu and take it out of the Tawa. Make all the Pesarattu, in the same way.
  • Serve hot with Upma and Onion-Tomato Chutney.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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