South Indian
Pesarattu (Andhra Green Gram Dosa)
Pesarattu (Andhra Green Gram Dosa) is South Indian home cooking, eaten at breakfast and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 cups whole green gram (moong dal, skin-on), soaked
- 2 tbsp rice
- 2 green chilies
- 1 tbsp grated ginger
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 4 tbsp neutral oil
- 1 cup water
- 1 tsp salt
How to cook it
- Soak the whole green gram and rice together for 4 hours, then drain and blend with the green chilies, ginger, cumin, and salt into a thick, slightly coarse batter, adding water as needed.
- Heat a flat griddle over medium-high and pour a ladle of batter in the center, spreading it into a thin circle with the back of the ladle.
- Scatter a spoonful of chopped onion over the surface and press it in gently with the ladle.
- Drizzle oil around the edges and cook until the underside is golden and crisp, about 3 minutes, without needing to flip.
- Fold and serve hot, straight off the griddle.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Pesarattu (Andhra Green Gram Dosa), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Pesarattu (Andhra Green Gram Dosa) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Pulses, Grains, and Vegetables
- How this was set
- Hand audited
When to cook it
Pesarattu (Andhra Green Gram Dosa) takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on moong dal, rice, and onion.
From the same kitchens
More cooking from South India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.