Pesarattu (Green Moong Dosa)

Pesarattu needs no fermenting: whole green moong beans are soaked, ground with ginger and green chilli, and spread thin on a hot pan. In Andhra it is often served with upma folded inside and a sharp ginger chutney.

Video by CookingShooking on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Soak 360 min
• Cook 25 min
• Vegan · gluten-free
• Famous in Andhra Pradesh

Ingredients

• 250 g whole green moong beans
• 2 tbsp rice (or 2 tbsp rice flour)
• 3 cm fresh ginger
• 2–3 green chillies
• 1 tsp cumin seeds
• 1 small onion, very finely chopped
• a handful of fresh coriander, chopped
• 1 tsp salt
• oil or ghee for the pan

Method

1. Wash the moong beans and rice and soak them in plenty of water for 6 hours or overnight.
2. Drain, then grind with ginger, chillies, cumin, salt and about 200 ml water to a smooth, pourable batter.
3. Heat a flat pan or tawa until a drop of water sizzles away. Wipe with a little oil.
4. Pour a ladle of batter in the middle and spread it thinly in circles from the centre outwards.
5. Scatter onion and coriander on top, drizzle a few drops of oil around the edge and cook on medium heat for 2–3 minutes until crisp and golden underneath.
6. Fold and serve hot with coconut or ginger chutney. Wipe the pan before the next one.

Tip: For the classic 'MLA pesarattu', fill each one with a spoonful of upma before folding.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.