Pesarattu is a popular breakfast dish from the Indian state of Andhra Pradesh. It is made from a batter of green gram (moong dal), and is usually served with chutney and sambar. The dish is similar to a dosa, but is thicker and slightly sweeter. It is often served with a filling of upma, which is a savory dish made from semolina.
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1 cup
1/2 cup
1/4 teaspoon
1/4 teaspoon
1/4 teaspoon
1/4 teaspoon
1/4 teaspoon
1/4 teaspoon
1/4 teaspoon
1/4 teaspoon
1 tablespoon
1/4 cup
1/4 cup
1/4 cup
Soak the green gram and rice together in water for at least 4 hours.
Drain the water and grind the soaked green gram and rice into a coarse paste.
Add cumin seeds, black pepper, ginger paste, green chilli paste, salt, sugar, lemon juice and chopped coriander leaves to the paste and mix well.
Heat oil in a pan and add the chopped onions, tomatoes and green chillies.
Fry for a few minutes and then add the prepared paste.
Cook on low heat for 10-15 minutes, stirring occasionally.
Serve hot with chutney or sambar.
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