Pesarattu And Allam Pachadi

Pesarattu, a traditional dosa from Andhra Pradesh, is a protein-packed and wholesome dish made with whole moong dal. The name is derived from the Telugu words “Pesara,” meaning moong dal, and “Attu,” meaning dosa. This unique dosa is not only delicious but also incredibly easy to prepare since it doesn’t require any fermentation. Its vibrant green color and earthy flavor make it stand out among other South Indian dosa varieties.

A popular variation of this dish is the Upma Pesarattu or MLA Pesarattu, where a flavorful rava upma is placed in the center of the dosa as a filling, adding an extra layer of texture and taste. Traditionally, Pesarattu is served with Allam Pachadi (ginger chutney), a spicy and tangy condiment that perfectly complements its flavors.

Health Benefits of Pesarattu:

1. Rich in Protein: Made with whole moong dal, it’s an excellent source of plant-based protein, making it a great choice for vegetarians.

2. High in Fiber: Helps in improving digestion and keeping you full for longer.

3. Low in Calories: Ideal for weight watchers and those looking for a healthy breakfast option.

4. Packed with Nutrients: Contains essential vitamins, minerals, and antioxidants that promote overall health.

5. Diabetic-Friendly: The low glycemic index of moong dal helps regulate blood sugar levels.

Tips for Making Perfect Pesarattu:

1. Soaking the Moong Dal: Soak the dal for 4–6 hours to ensure a smooth batter consistency and easy grinding.

2. Add Spices While Grinding: Blend green chilies, ginger, and cumin seeds along with the moong dal to enhance flavor.

3. Adjust Batter Consistency: The batter should be slightly thinner than regular dosa batter to achieve a crispy texture.

4. Use a Non-Stick Pan: This prevents the dosa from sticking and ensures even cooking.

5. Cook on Medium Heat: To get a golden-brown, crispy pesarattu, maintain medium heat while cooking.

6. Optional Add-Ons: Sprinkle finely chopped onions, green chilies, and coriander leaves on the dosa before flipping for extra flavor.

7. Serve Hot: Pesarattu tastes best when served hot and fresh with a dollop of ginger chutney or coconut chutney.

Accompaniments:

While Allam Pachadi (ginger chutney) is the traditional choice, you can also pair Pesarattu with coconut chutney, tomato chutney, or even a mild vegetable kurma for variety.

Ingredients

Whole moong dhal(Green gram dhal)-1 cup /200gms

Raw rice -1/2 cup

Onions-1 no chopped 

Green chillies-3 nos 

Ginger-1 inch piece 

Salt to taste

Oil as required

For Topping-

Onions-2 nos chopped fine
Green chillies- 2 nos chopped
Ginger-1 inch piece chopped fine (optional)
Curry leaves and coriander leaves 

Method

👉Wash and soak the moong dhal and raw rice overnight .

👉Grind it slightly coarsely along with onion,green chillies,ginger to dosa batter consistency,add required salt mix well.

👉In a small kadai heat oil add onion,ginger,green chillies, curry leaves and saute until the onions are completely cooked set aside.

👉Heat dosa tawa and pour a laddle full of batter and gently spread it to dosa shape.

Add oil,allow the pesarattu to cook.

👉Once it is half done add the sauted onion mixture on top of the pesarattu and allow it to cook completely.There is no need to flip the dosa .(If you want make a triangle mark on the dosa and once it is cooked close the edges in that shape).

👉Serve hot with coconut chutney or ginger chutney.

ALLAM PACHADI/ GINGER CHUTNEY

Allam Pachadi, or ginger chutney, is a flavorful, tangy, and slightly spicy South Indian condiment traditionally served with Pesarattu Dosa. Its unique blend of ginger, tamarind, and spices makes it the perfect accompaniment to enhance the earthy flavors of the dosa.

Ingredients

Ginger -1/4 cup chopped

Grated coconut -1/2 cup 

Red chillies -3 nos

Tamarind small gooseberry size

Jaggery- 2 tbsps

Salt to taste

Mustard seeds-1/2 tsp

Urad dhal-1/2 tsp

Curry leaves few 

Oil 1 tsp

Method

👉Grind ginger,coconut,red chillies,tamarind jaggery and salt to fine paste adding little water.

👉Heat oil in a kadai add mustard seeds,urud dhal,curry leaves and allow it to crackle then add the paste with very little water and saute just for 2 mins and remove from heat.

👉Serve with pesarattu.