Cooking Recipes

Crispy & Yummy – Pesaratu Dosa!

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Pesaratu, pesara attu, pesara dosa, or cheeldo is a traditional Andhra dish, loved by all. It is a protein packed healthy and a quick dish, which is gluten-free as well. We can enjoy this dish for breakfast and dinner. This recipe is a quicker and instant version of the traditional dosa recipe as it does not involve fermentation process and you can make the dosa, immediately after preparing the batter. A different dish to breakout of your regular routine, even better, when you are entertaining guests.

There is another, more exotic version of this dosa, that is the MLA pesaratu. Like a masala dosa, when the pesaratu is filled with Rava upma, you get a beautiful MLA pesaratu. Follow this step by step foolproof process, and trust me, you will get an amazing pesaratu dosa, on your first try itself. Serve this crispy yummy pesaratu dosa, with coconut chutney or some scrapes of jaggery.

Ingredients:

Makes – 8 to 10 thin crispy pesaratu dosa

Green Gram Dhal – 2 Cups

Ginger – 2″ Inch Piece, Roughly Chopped

Green Chilli – 2 Nos. Slit

Garlic –     5-7 Cloves

Jeera – 1 Tsp

Pepper – 1 Tsp

Salt – To Taste

Oil – 1 Tbsp (for frying the dosa)

Method:

Preparing the batter:

  • Take 2 cups of green gram dhal. Wash and soak in water for 2 to 3 hours.

Tip: If you don’t have 2 hours, you can use this shortcut: Take a heat proof (Hot pack) vessel, add the green gram dhal with boiling hot water, the grams will be soaked in 10 – 15 minutes max.

  • In a mixie jar, add:
    • Ginger – 2″ inch piece, roughly chopped,
    • Green chilli – 2 nos. slit
    • Garlic –     5-7 cloves
    • Jeera – 1 tsp
    • Pepper – 1 tsp
    • Salt – to taste
    • And the soaked, prepared green gram dhal. You can also grind the mixture in parts.

Note: Strain the water from the soaked green gram dhal and set it aside. Add a part of this water (About ¼ to ½ a cup), while grinding the batter. Do not add all the water, the batter will become too runny.

  • Grind to a slightly coarse batter (or you can also opt to go for a smooth batter).
  • Add water little by little, while grinding. Do not add too much water, the batter must be thick
  • The batter consistency should be about an idli batter consistency. You can adjust the batter by adding 1 or 2 spoons of rice flour, if the batter is too runny.

To make the Dosa:

  • Heat a thick bottom pan. I use a Non-stick dosa pan.
  • Pour a ladle of batter and spread to a thin layer.
  • Add 1 tbsp of oil around the batter.
  • Cook till brown and crispy for a minute or two. Flip to the other side and cook well.
  • Once cooked well, fold it and remove from the pan.

Quick and crispy Pesaratu dosa is ready! Serve hot with chutney of your choice, my choice would be a peanut chutney or a spicy coconut chutney. Or you can also enjoy with some jaggery!

Method with Photos:

Preparing the batter:

  • Take 2 cups of green gram dhal. Wash and soak in water for 2 to 3 hours.

Tip: If you don’t have 2 hours, you can use this shortcut: Take a heat proof (Hot pack) vessel, add the green gram dhal with boiling hot water, the grams will be soaked in 10 – 15 minutes max.

  • In a mixie jar, add:
    • Ginger – 2″ inch piece, roughly chopped,
    • Green chilli – 2 nos. slit
    • Garlic –     5-7 cloves

  • Jeera – 1 tsp
  • Pepper – 1 tsp
  • Salt – to taste
  • And the soaked, prepared green gram dhal. You can grind the mixture in parts.

Note: Strain the water from the soaked green gram dhal and set it aside. Add a part of this water (About ¼ to ½ a cup), while grinding the batter. Do not add all the water, the batter will become too runny.

  • Grind to a slightly coarse batter (or you can also opt to go for a smooth batter).
  • Add water little by little, while grinding. Do not add too much water, the batter must be thick

  • The batter consistency should be about an idli batter consistency. You can adjust the batter by adding 1 or 2 spoons of rice flour, if the batter is too runny.

To make the Dosa:

  • Heat a thick bottom pan. I use a Non-stick dosa pan.
  • Pour a ladle of batter and spread to a thin layer.

  • Add 1 tbsp of oil around the batter.

  • Cook till brown and crispy for a minute or two. Flip to the other side and cook well.

  • Once cooked well, fold it and remove from the pan.

Quick and crispy Pesaratu dosa is ready! Serve hot with chutney of your choice, my choice would be a peanut chutney or a spicy coconut chutney. Or you can also enjoy with some jaggery!

Try this quick fix, if you are looking for a change from your regular routine. My husband is so addicted to this recipe, that it has become a part of our regular routine. I make it at least once a week. Do let us know your feedback after trying out this recipe and follow this page for more yummy recipes. Happy cooking J


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Abinaya Pandurangan

Abinaya is a jack of all trades. Along with being an excellent blogger, she is an experienced Architect and a stunning interior designer with more than 7 years in the field. She loves planning surprises and cooking delicious food. You can read her blogs at https://zenithhomerepairservices.in/, http://wikipassion.com/ and http://zenithhomefoods.in/ ...

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