Andhra Pesarattu / Pesarattu / Green Gram Adai

Andhra Pesarattu, a crispy greenish dosa / adai / crepe is best suited for breakfast as its loaded with food amounts of protein. Its an ideal food to kick start the day. With a side of a spicy ginger chutney and some fresh curd, its complete. As this tiffin is bit on the heavier side and fills your tummy, I prefer to have it only  for breakfast and avoid during the end of the day. You will definitely smell the Pesarattu in our kitchen especially during the exam days.!! 

Ingredients


For Grinding the Batter :
Green Gram Lentil / Green Pasipayaru / Green Pesarupappu - 1 cup
Idly Rice / Raw Rice - 1 Handful
Ginger - 1 square inch
Garlic Pods - 1 Medium
Cumin Seeds / Jeera - 1 tsp
Salt - To Taste
Green Chillies - 1 Medium
Hing / Asafoetida - 1 Dash

For Making the Pesarattu :
Oil - Enough to fry the Pesarattu
Red Onion - 1 cup ( finely shredded )

Method

• Soak the Green Gram Moong Dal overnight or for 6-7 hours. Grind them nicely with all the ingredients as mentioned in a mixer grinder. Add salt to the batter only at the end. Add water little by little while grinding the batter which in turn makes the Pesarttu batter fluffy.
• Keep the Pesarattu Batter ready. Meantime, keep the shredded red onion and oil ready. Heat the tawa / pan for frying the Pesarattus. Add little water to the Pesarattu Batter is its too thick. 
• On medium heat, pour a full ladle of the batter at the center of the pan. Uniformly spread it and make a thin circle as shown in the picture. Sprinkle some red onion pieces on its top and add oil at the edges of the circle. 
• Fry them on both sides and serve the crispy thin Pesarattus with a side of ginger chutney and some fresh curd to cool down the stomach.

Tips / Variations 

• If you grind the batter in wet grinder, the quantity almost doubles and its super fluffy compared to the batter grinded in a regular mixer grinder.
• You can even spread a spoonful of ginger chutney on the pesarattu before adding the red onion. Generally in andhra hotels, they coat a thin layer of allam chutney / ginger chutney on the pesarattu before adding the onion which makes it more spicy and tasty. But its optional.
• You can even sprinkle some finely cut green chillies along with the red onions on its top. But it purely depends on your taste buds.