PESARATTU/ GREEN GRAM DOSA/ ମୁଗ ଚକୁଳି/ PESARA ATTU/ PESARA DOSA/ MUNG DAL DOSA/ CHEELDO

Dosa recipes are indispensable part of any south indian family. While dosa is a typical term for any crepe like bread, yet there are a several varieties which differs to every region. Pesarattu is one such popular dosa variety from telugu cooking, however has spread all over south india.

Pesarattu is a sort of dosa prepared with whole green gram lentils and rice, green chillies and ginger. It is an exceptionally popular breakfast and also a snack dish specific to the areas of Andhra Pradesh and close by Chennai, in the south of India. The telugu word 'Pesarattu' is gotten from two words "pesara" and "attu". Pesara means mung lentils or moong dal. Attu means dosa.Thus Pesarattu truly implies Moong Dal Dosa. They are exceptionally simple to make. Just soak the lentils and afterward grind them. No need of formenting the batter. You can utilize the batter straightway subsequent to grinding.

Pesarattu is usually made as a thin crepe, crispy and savoury. The taste is enhanced by eating it with its regular accompaniments – most commonly, coconut chutney, sambar, tamarind chutney and ginger chutney (aalam pachadi). There are different fillings like green chillies, ginger and onions, that take the dosa to a unheard of level.

One of the variety of pesarattu served with upma as a filling, is known as MLA pesarattu. It was famous and part of the Andhra meals in MLA quarters restaurants in Hyderabad. Upma pesarattu is most loved in coastal Andhra region especially the Guntur, Krishna, East Godavari and West Godavari districts. MLA Pesarattu Similar variations are found in North Indian cuisine are moong daal ka cheela. In Rajasthan they are commonly known as cheeldo and in Odisha known as Muga Chakuli.

Unlike other Dosas, pesarattu is a much healthy breakfast option. The reasons being:

• Loaded with the decency of lentils, this dosa is light on the stomach and can make for tasty treat for the taste buds.
• It is low in fat and very rich in protein.
• Has high levels of iron and folate  which is very much required for pregnant women and feeding mothers.
• Contains high fiber which improves digestion.

Here is the basic recipe of pesarattu and the rest is left to your creative mind.

INGREDIENTS:

For Pesarattu batter:

• Whole green moong beans - 2 cups
• Raw rice - 1/4 cup
• Green chilly - 2 nos., chopped
• Ginger - 1/2 inch, chopped
• Cumin seeds - 1 teaspoon
• Asafoetida (hing) - 1 pinch, (Optional)
• Coriander leaves - Handful, chopped (Optional)
• Salt - As required

For Toppings:

• Onion - 1, medium, finely chopped
• Green chilli - 1, finely chopped
• Coriander leaves - Few, chopped
• Oil or ghee - As required, for frying

PROCEDURE:

Making Pesarattu Batter:

1. Firstly, clean and rinse the moong beans and rice several times with clean water. Then soak the moong beans for 4 to 6 hours or overnight in enough water. 
2. Drain the water and add the moong beans, rice along with ginger, green chilies, asafoetida, cumin seeds, coriander leaves and salt in a grinder jar. 
3. Add some water and grind into a smooth or slightly coarse batter as per your choice.
4. Remove the batter in a bowl or pan.The consistency should be of pouring consistency similar to a dosa batter.

Making Pesarattu:

1. On a medium hot griddle or flat pan, spread a little oil or ghee.
2. With a ladle, pour the batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape.
3. Pour some oil on the sides and in the center of the dosa untill the edges begin to leave the pan.
4. Sprinkle the finely chopped onions, green chilies and coriander leaves. Press these with the spatula so that they get stuck to the batter which is getting cooked.
5. Flip and cook both sides a couple of times till crisp and browned.
6. Follow the same procedure to make other pesarattu.
7. Serve the moong dal dosa or pesarattu hot & crispy with sambar and coconut chutney or any chutney of your choice.Pesarattu 

NOTE:

• Pesarattu dosa can be made with whole moong beans, split yellow moong lentils and also with whole moong sprouts, but cannot be made with cooked moong dal.
• Instead of rice, you can use rice flour, chickpea flour (besan) or any flour like ragi or jowar flour, cream of rice or idli rava, but the authentic recipe does not use rice or rice flour or any other flour.
• The ground batter has to be used right away. Using stored or refrigerated batter, may result in thick, brownish and tasteless pesarattu.
• We just need to soak the lentils for 4 to 6 hours. The lesser the soaking time, the crispier and thin they will be.
• For the variation, try to sprinkle some idli podi or dry coconut chilli powder or curry leaf powder on dosa, to have a different tatse.

Have you tried this "PESARATTU" recipe? Please feed us with your comments below.