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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.