Pesarattu is a very popular breakfast in Andhra Pradesh (India), pesara means green gram, attu means dosa . Pesarattu is considered as a very healthy breakfast in India. My grand father likes pesarattu very much which he loves to eat with sugar and we love to have it with chutneys, which goes well with both. My family they love mostly groundnut chutney and other chutneys like ginger chutney, coconut chutney, brinjal chutney. You can serve any chutney you like.
Pesarattu is made with whole green moong dal, which is soaked for 6hrs to overnight in the water. Can add cumin seeds, green chillies, ginger while grinding, as it gives a good flavour and taste also. I add rice flour powder or raw rice to have crispy pesarattu and good colour, can view the pictures. Just ground it to a paste like we do for dosa batter and it is ready for cooking, can ferment also. I do fermenting for crispy, softness, taste and good colour, without fermentation also it tastes good. In restaurants it is served with upma. It is served like masala dosa, upma inside the pessarattu . It is delicious and healthy.
Stuffing/garnishing
Making batter
Cooking pesarattu