Pesarattu
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A thin, crisp crepe of ground whole green moong, flecked with ginger and chilli, often served with upma folded inside.
Region: Andhra PradeshOccasion: BreakfastTime: 30 min + 6 hours soakingServes: 4Vegetarian
Ingredients
- 1½ cups whole green moong
- 2 tbsp raw rice (optional, for crispness)
- 1-inch piece ginger
- 2–3 green chillies
- 1 tsp cumin seeds
- Salt to taste
- 1 onion, finely chopped
- 2 tbsp chopped coriander
- Oil or ghee for cooking
Method
- Wash and soak the moong and rice in water for 6 hours or overnight.
- Drain and grind with ginger, green chillies, cumin, salt and a little water to a smooth, pourable batter. No fermenting is needed.
- Heat a flat griddle (tava) and wipe it with a little oil.
- Pour a ladle of batter in the centre and spread it outward in a thin circle.
- Sprinkle chopped onion and coriander on top and drizzle oil around the edges.
- Cook on medium heat until the base is golden and crisp. Fold and serve, or place a spoon of upma inside first.
History
Pesarattu (from pesalu, green gram, and attu, crepe) is an old Telugu breakfast. Pesarattu with upma is a popular combination across Andhra Pradesh.
Significance
Because it uses whole moong and needs no fermenting, pesarattu is a quick, protein-rich breakfast. It is traditionally eaten with ginger chutney (allam pachadi).