Andhra Pesaratu/ Green gram dosa

Pesaratu is of my favourite dish, I used to make it mostly for breakfast/ dinner. It is completely made out of green gram bean. It's fully protein rich and usually served with keeping sooji upma inside pesaratu dosa in Andhra. I learned this dish from my sister when she was at hyderabad. It's a heavy dish and usually I serve it with spicy chutney /sambar.

Ingredients:

Whole green gram/ Mung bean - 1 cup
Raw rice - 2 teaspoon/ 3 teaspoon
Green chilli- 2 nos
Cumin seeds - 1 teaspoon
Asafoetida - 1 pinch
Curry leaf - 10 nos
Onion - 1 finely chopped
Ginger - 1 no (1 inch long )
Oil - to make dosa
Salt - to taste

Method:

1. Wash and soak mung bean and rice together for 6 hours. Make sure it is soaked well.






2. Grind it to fine batter by draining water. Grind it along with ginger, cumin seed, green chilli, asafoetida and salt. Batter should be in adai consistency.



3. Heat tawa and pour a ladle of batter to it and spread in circular motion.
4. Drizzle oil around pesarat and sprinkle finely chopped onion, green chilli, coriander leaves over it. Make 3 to 4 small holes at centre of it and pour a teaspoon of oil.



5. Allow it to cook and flip pesarat to other side. Again drizzle oil around it. Once both side are cooked,  remove it from tawa and serve.

Serving Tips:

1.  Serve pesaratu with spicy onion chutney.
2. It will be usually served by keeping sooji upma inside in Andhra. Dish is so called "Pesaratu upma".