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Pesarattu is actually derived from two words. “Attu” which is made from the “pesara” paruppu or the moong dhal. This dish is most loved breakfast in entire Andrhra Pradesh or Telangana.
Green gram dhal –2 cups
Onions-2 Coriander leaves-little
Salt to taste
Green chillies-6-8
Ginger –small pieces
Cumin seeds-1 table-spoon
Method: Soak whole green gram for 6-8 hours and grind in to smooth batter at the last add green chillies and ginger peace and coriander leaves to the batter.
Chop onions finely.
Take ladle full of batter to the tawa and spread in circular motion and sprinkle onions and cumin seeds on the dosa immediately and roast both the sides
Serve the Pesarattu with  hot with coconut chutney and ginger chutney
Pesarattu with Upma is a great combination.
variation : Cut  ginger into small pieces and add while sprinkling onions over the dosa.