Pesarattu is nothing but a moong dal dosa, pesara means moong dal and attu means dosa in Telugu. Very famous and easy Andhra breakfast, which is generally stuffed with rava upma and served with ginger chutney. In my diet friendly series, I have included more healthy greens to this recipe and made it very delicious and nutritious. Spinach, mint and coriander leaves are added to the soaked green gram and grind into fine paste to give a flavorful crepe. Variations can also be made by including chopped onions, grated carrot on top of the pesarattu. This hariyali ( hariyali means green ) pesarattu goes well with any varieties of chutney. Personally, I love it with spicy chutney especially zero oil chutney -Tomato garlic Chutney.
1 Cup Green Moong dal
2 Tbsp Brown Rice
1 Cup Palak, Chopped
Handful of Mint leaves
Handful of Coriander leaves
Salt to taste
2 Green chillies, chopped
Small piece of ginger
Water, as needed
Wash and soak green moong and brown rice over night.
Drain the water and add it to the mixie jar along with chopped palak, green chillies, mint leaves, coriander leaves, ginger and salt.
Grind into fine paste by adding little water.
Heat tawa, take one ladle of batter and prepare like regular dosa.
Cook both the sides by smearing very little oil if necessary ( If non stick, I don't use oil ).
Once done, remove from the tawa and repeat the process for the remaining batter.
Serve hot with chutney.
Serving Options :
Serve hot with ginger chutney or any chutney.
Click HERE to get more interesting chutney varieties.
Finely chopped onions can also be added on top of pesarattu while roasting or can also be added while grinding the batter.