Breakfast · Andhra Pradesh

Pesarattu with Allam Pachadi

Thin, crisp green moong dosa from coastal Andhra, scattered with onion and chilli and served with a sweet-sour-hot ginger chutney.

Prep 20 min · Cook 25 min · Total 45 min + 6 hr soak · Serves 4

Ingredients

Batter

• 1 cup Whole green moong
• 2 tbsp Raw rice
• 1 inch Ginger
• 3 Green chillies
• 1 tsp Cumin seeds
• 1 tsp Salt

Topping

• 1 Onion, finely chopped
• 2 Green chillies, finely chopped
• 2 tbsp Coriander leaves, chopped
• 4 tbsp Oil

Allam pachadi (ginger chutney)

• 50 g Ginger, peeled and sliced
• 1 tbsp Tamarind pulp
• 40 g Jaggery
• 6 Dried red chillies
• 1 tsp Urad dal
• 1 tsp Mustard seeds
• 1 sprig Curry leaves
• 2 tbsp Oil

Method

1. Grind the batter. Drain the moong and rice and grind with the ginger, chillies, cumin and salt to a smooth, pourable batter, adding water a little at a time. No fermenting needed.
2. Make the chutney. Fry the red chillies and urad dal in 1 tbsp oil until the dal turns golden, then the ginger for 3 minutes. Cool and grind with the tamarind, jaggery and a pinch of salt. Temper with mustard seeds and curry leaves in the remaining oil.
3. Spread. Heat a cast-iron tawa until a sprinkle of water sizzles away. Pour a ladle of batter in the centre and spread it outward in thin circles.
4. Top and crisp. Scatter onion, chilli and coriander, press lightly, and drizzle oil round the edge. Cook until the underside is golden and crisp.
5. Serve. Fold and serve hot with the allam pachadi. In Andhra it often comes stuffed with upma as MLA pesarattu.

Tips

If the dosas stick, wipe the tawa with a cut onion dipped in oil between each one.