Mysore Pesarattu Dosa Recipe

Todays recipe is Mysore Pesarattu dosa. I tasted this dosa dring my stay in hyderabad ...

Now whats pesarattu ?

Pesarattu(Telugu: పెసరట్టు), is a crepe-like bread unique to Telugu cuisine that is similar to dosa. It is made with batter of green gram (moong dal), but unlike a dosa, it does not contain urad dal. 

Pesarattu is eaten both in breakfast and as snack that popular in Andhra Pradesh state in India. It is typically served with ginger or tamarind chutney.Green chillies, ginger and onions are used in different variants of this snack.

A variety of pesarattu served with upma is known as MLA pesarattu, which came to be known after it was popular in MLA quarters restaurants in Hyderabad.

 Upma pesarattu is a favourite in coastal Andhra region especially the Guntur, Krishna, East Godavari and West Godavari districts.

Paired with the tiffin sambar, coriander chutney ,white coconut idli chutney and ginger chutney ( Andhra allam pachadi ) it was quite a different treat! 

I thought of giving it a twist by adding red chilli garlic mysore chutney which is smeared while making Mysore Masala dosa and a new dimension was added to the regular pesarattu..

I made the Pesarattu dosa with green moong dal but you can even use whole green moong beans

Pesarattu taste yum even without upma too as we have onion, green chili and cumin seeds sprinkled so you can skip upma filling

Ingredients

To Grind

2 Cups - Hara Moong Dal/Green Gram

1/4 Cup - Rice

3 to 4- Green Chili

1 tsp - Chopped Ginger

2 garlic cloves 

1 small bunch coriander leaves

1 tsp - Cumin Seeds

To Taste - Salt/Namak

Filling for pesarattu 

2 Medium - Onions

4 - Green Chillies

2 tsp - Cumin Seeds

To Cook – Oil/Ghee

Red chilli chutney

1/4 cup - chanadal

 4 to 5 nos - Red chili
 4-5 garlic flakes
1 tsp tamarind
1 tablespoon – coconut/ 3 madras sambhar onion/ 1 medium onion
Salt to taste

Serving 

tiffin sambar, coriander chutney ,white coconut idli chutney and ginger chutney,rava upma

Method:

 1. soak the moong beans and rice overnight(or atleast 5 hours) in enough water. next morning drain water rinse it few times and Grind together with rest of the ingredients and some salt + water to make batter of pouring consistency

2. Meanwhile roast cumin seeds slightly , finely chop onion and green chilies, mix together crushed cumin, chopped onion and green chili.keep aside.

3.Heat oil in a pan or kadai, add roasted gram (chana dal), dry red chili and roast in medium flame until it becomes light brown, add chopped onion, garlic and saute for another 1-2 mins, off flame and allow to cool.Grind roasted ingredients with salt, tamarind with little water to make thick chutney. (add 1 tbsp water at a time, not to make chutney watery).

4. Heat a tawa and spread one ladle-full of batter into a dosa.Spread it thinner for a crisper version, . Drizzle with some oil and let it cook covered on medium heat for 2 minutes .

When dosa is about to done, spread red chutney and put spread the minced onions,chilli cumin mixture on top .drizzle oil or ghee over edges, cook for 1 minutes in high to medium flame. Remove cover and check if pesarattu is cooked if not cover and cook again for 30 secs to a minute.

5. Apply ghee or oil on top and cook for 30 seconds to a minute to make pesarattu more crispy.

6.Serve hot with sambar, coriander chutney ,white coconut idli chutney and ginger chutney ( Andhra allam pachadi)

Tips

1. You can even use potato masala (palya) filling instead of onion green chilli mixture to make Mysore Masala Pesarattu

2.The dosa can be made with whole moong beans or spilt moong lentils which are also known as green gram in English.For a more nutritious pesarattu, use moong dal sprouts instead of the whole beans

3.You can add rice flour instead of raw rice but grinding the rice along with the dal gives a coarse texture to the pesarattu which I personally love