Pesarattu Whole Green Gram Dosa is one of the popular breakfast food of Andhra Pradesh. In the traditional way the Pessarattu is served along with sooji upma and also chopped onions are used as garnish for the dosa.
We Indians are so fortunate, we have varied choice of foods from the different regions within India. Besides, we have also opened our hearts and kitchens to food from other countries, experimenting with ingredients and creating fusions at times.
The ‘pesarattu’ is a native of Andhra Pradesh. The main ingredient is the green gram (whole) or the mung bean. The gram and other ingredients are ground into a batter.
To prepare the Pesarattu Whole Green Gram Dosa ladleful of batter is poured and spread on a hot flat pan like a crepe or dosa. The accompaniments that go with this dosa is coconut chutney, tomato chutney, ginger chutney, and millagaipodi (gun powder).
Quite intrigued how the name ‘gun powder’ came about for a food item – perhaps because millagaipodi is a very spicy condiment.
Have this healthy, protein-rich pessarattu along with coconut chutney, onion-tomato chutney, or millagaipodi.
The last time I made the Pesarattu Whole Green Gram Dosa I sprinkled chopped onions over the pesarattu while cooking. The onion-filled pesarattu dosa is then folded and served.
Today (July 19, 2018) I made the Pesarattu Whole Green Gram Dosa for breakfast and took some pictures, so updated with the new images. I have retained a old picture where you will see the pesarattu with onion.