Andhra Pesarattu

Pesarattu is a specialty from Andhra Pradesh. Unlike regular dosa, it's made from whole green moong beans and doesn't require fermentation, making it an instant high-protein option once soaked.

Ingredients

• 1 cup Whole Green Moong Dal – Soaked for 4-6 hours
• 1 inch Ginger piece
• 2 Green Chilies
• 1 tbsp Rice Flour (for crispiness)
• Salt
• Oil for cooking
• Onions – Finely chopped (for topping)

Instructions

1. Grind: Drain the soaked moong. Add to a blender with ginger, green chilies, and a little water.
2. Batter: Grind to a slightly coarse, pourable batter (like dosa batter). It should be mesmerizingly green.
3. Season: Mix in salt and rice flour.
4. Spread: Heat a non-stick tawa (griddle). Pour a ladle of batter and spread it in a circle.
5. Top: Sprinkle chopped onions and cumin seeds on top while the batter is wet. Press them in with a spatula.
6. Roast: Drizzle a few drops of oil around the edges. Cook until the bottom is crisp and brown.
7. Flip: Flip and cook for a minute on the other side.
8. Serve: Serve hot with ginger chutney or coconut chutney.

Variation: MLA Pesarattu

• Stuff the Pesarattu with Upma (semolina porridge) for the famous "MLA Pesarattu" – a carb-heavy but delicious cheat meal!