Green gram (Green moong dal) adai | Andhra Pesarattu

Monday, February 24, 2014 0 comments
Pesarattu is a very famous green gram adai from Andhra. Supposedly, this adai also seems to be famous by the name MLA Pesarattu or Chairman Pesarattu! It is served along with filling of upma and it is a breakfast delicacy and it is very filling and nutritious. 

When you don't find many ways to include green gram in your regular curry, this is one tasty way to have them. It is traditionally served with ginger chutney and coconut chutney. I found it good with tomato chutney also.

This adai batter doesn't need any fermentation and can be prepared immediately after grinding. Personally, I felt the taste to be a tad better with fermentation. Full fermentation is not needed but 2-3 hours outside in a warm place would suffice. 

For adai batter
1 cup whole green gram/ moong dal
1/2 cup raw rice

For batter flavoring
1 small onion
1 inch ginger piece
3 green chillies
1 ts jeera
Few coriander leaves (optional)

Toppings (optional)
Fine choppings of onion, green chilli, ginger and coriander leaf


- Soak green gram and rice together for a minimum of 3 hours or even overnight.
- Grind soaked green gram and rice to a semicoarse dosa batter consistency along with onion, ginger, green chilli, jeera and coriander leaves.

Now your adai/ pesaratu batter is ready. Prepare the way you make your regular dosa/ adai. You can make it a thin or a thick adai. Personally, I prefer it a thin crispy adai with some extra oil added. Scrap and even out the edges and the surface with the spatula to make a thin crispy adai. Add the toppings suggested if you prefer adding them.  


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