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Pesurattu, also known as Pesarattu, is a traditional and nutritious South Indian crepe or dosa made from green gram (mung bean) batter. This popular dish hails from the Indian states of Andhra Pradesh and Telangana. The batter is prepared by blending green gram with spices, ginger, and herbs, resulting in a bright green, protein-rich batter. It is typically served with various accompaniments like coconut chutney, ginger chutney, or upma, making it a wholesome and flavorful breakfast or snack choice. Its vibrant color and delicious taste make it a favorite among those who appreciate South Indian cuisine.
To make it at home, follow this recipe:
For the batter:
- 1 cup whole green gram (mung beans)
- 2-3 green chilies
- 1-inch piece of ginger, peeled
- 1 small onion, roughly chopped (optional)
- 1/4 cup fresh coriander leaves
- Salt to taste
- Water for grinding
For the dosa:
- 1 cup rice flour
- 1/2 cup semolina (sooji)
- Salt to taste
- Water for batter consistency
- Oil for cooking
For the Batter:
- Wash and soak the whole green gram (mung beans) for about 4-6 hours or overnight in plenty of water.
- Drain the soaked beans and add them to a blender.
- Add green chilies, ginger, chopped onion (if using), fresh coriander leaves, and a pinch of salt to the blender.
- Blend the mixture into a smooth and thick batter, adding a little water as needed. The batter should have a consistency similar to a pancake batter.
For the Dosa:
- In a separate mixing bowl, combine the rice flour, semolina, and salt. Mix well.
- Gradually add water to the dry mixture to create a batter with a dosa-like consistency. Ensure there are no lumps.
- Now, combine the green gram batter with the rice flour batter and mix thoroughly. Adjust the salt to taste.
- Heat a non-stick or cast-iron skillet (tava) over medium heat. Sprinkle a few drops of water to check if the tava is hot enough. If the water sizzles and evaporates, it’s ready.
- Take a ladleful of its batter and pour it onto the center of the tava.
- Quickly spread the batter in a circular motion to form a thin dosa. You may need to spread it a bit thicker than regular dosas due to the green gram’s thickness.
- Drizzle a little oil around the edges of the Pesurattu and in the center. Cook on medium heat until the dosa turns golden brown and crisp.
- Once done, fold it in half or into a triangle and serve hot with your choice of chutney or upma.
Pesurattu is a delightful and healthy South Indian dosa that’s perfect for breakfast or as a snack. You can customize it by adding ingredients like chopped green chilies or grated coconut to the batter for extra flavor.
The nutritional value of it can vary slightly based on the specific ingredients and proportions used in the recipe. Here’s an approximate breakdown of the nutritional components for a standard serving of Pesurattu (one dosa):
- Calories: A typical Pesurattu dosa contains approximately 100-150 calories.
- Protein: It’s a good source of protein, providing around 5-7 grams of protein per dosa.
- Carbohydrates: Each dosa has about 15-20 grams of carbohydrates, primarily from the green gram, rice flour, and semolina.
- Dietary Fiber: It offers a small amount of dietary fiber, around 2-3 grams per dosa, depending on the ingredients used.
- Fat: It contains minimal fat, mainly from the small amount of oil used for cooking, totaling around 2-4 grams per dosa.
- Vitamins and Minerals: It is rich in essential nutrients, such as folate, iron, and potassium, thanks to the green gram.
- Other Nutrients: It provides various micronutrients and antioxidants, particularly if fresh coriander or other herbs and spices are added.
It’s important to note that these values are approximate and can vary based on the size and ingredients used in the Pesurattu dosa. This dish is known for its high protein content and the wholesome nutrition it offers, making it a popular choice in South Indian cuisine.
Pesurattu, also known as Pesarattu, offers several health benefits due to its nutritious ingredients and preparation. Here are some of the health benefits associated with Pesurattu:
- Rich in Protein: It is made from green gram (mung beans), which is a great source of plant-based protein. Protein is essential for muscle repair and growth.
- High in Fiber: Green gram is also rich in dietary fiber, which aids digestion, helps maintain bowel regularity, and may contribute to weight management.
- Low in Fat: It is a low-fat dish, making it a heart-healthy choice, as it’s low in saturated fats that can contribute to heart diseases.
- Vitamins and Minerals: Green gram provides essential nutrients like folate, iron, potassium, and magnesium, which are important for overall health and well-being.
- Low Glycemic Index: It has a low glycemic index, which means it leads to a slower and more gradual rise in blood sugar levels. This can be beneficial for those managing diabetes or seeking to maintain stable energy levels.
- Gluten-Free: Pesurattu is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
- Antioxidants: Ingredients like green gram and herbs used in Pesurattu are sources of antioxidants, which can help combat oxidative stress and reduce the risk of chronic diseases.
- Hydration: Green gram has a hydrating effect, which can be refreshing, especially in hot weather.
- Weight Management: The combination of protein and fiber in Pesurattu can help promote a feeling of fullness, potentially supporting weight management.
- Versatile Ingredients: Pesurattu can be customized by adding ingredients like green chilies, ginger, and herbs, which offer their own health benefits.
It’s important to note that the overall health benefits of Pesurattu can be influenced by the ingredients and cooking methods used. When prepared with healthy and fresh ingredients, Pesurattu is a wholesome and nutritious addition to your diet.
Tips and Tricks.
To make delicious and perfect Pesurattu, consider these tips and tricks:
- Soaking Time: Ensure that you soak the green gram (mung beans) for at least 4-6 hours or overnight. This softens the beans and aids in the blending process.
- Blending Smooth Batter: When blending the green gram, green chilies, ginger, and other ingredients, aim for a smooth and thick batter. Add water gradually to achieve the right consistency, similar to a pancake batter.
- Combine Batters: When making the final batter, mix the blended green gram batter with the rice flour and semolina batter thoroughly to get a balanced texture.
- Batter Consistency: The batter should be slightly thicker than regular dosa batter but spreadable. Adjust the consistency by adding water as needed.
- Non-Stick Pan: Use a non-stick or well-seasoned cast-iron skillet (tava) to cook the Pesurattu. A non-stick surface helps prevent sticking and reduces the need for excessive oil.
- Oil for Crispiness: While Pesurattu is traditionally made with a generous drizzle of oil around the edges, you can adjust the amount to suit your preference. A little oil on the edges ensures a crisp dosa.
- Medium Heat: Cook Pesurattu on medium heat to allow it to cook through without burning. Wait until the dosa turns golden brown and crisp before flipping.
- Accompaniments: Serve Pesurattu with a variety of chutneys, such as coconut chutney, ginger chutney, or upma, to enhance the overall flavor.
- Customize Flavors: Customize the Pesurattu batter by adding ingredients like green chilies, grated coconut, or even spinach to create unique variations.
- Serve Hot: Pesurattu tastes best when served hot and crispy, so serve it immediately for the freshest flavor and texture.
By following these tips and tricks, you can master the art of making Pesurattu and enjoy a delicious and nutritious South Indian dosa.
Pesurattu, a South Indian delicacy, can be served in various ways. Here are some serving suggestions to enjoy it to the fullest:
- Coconut Chutney: Serve Pesurattu with classic coconut chutney. The cool and creamy chutney complements the slightly spicy and protein-rich dosa.
- Ginger Chutney: A zesty ginger chutney pairs wonderfully with Pesurattu. Its sharp and tangy flavor enhances the taste of the dosa.
- Upma: Pesurattu can be served with upma, a savory semolina dish. The combination of Pesurattu and upma creates a hearty and filling meal.
- Onion-Tomato Chutney: An onion-tomato chutney with a blend of spices adds a burst of flavors to Pesurattu.
- Tamarind Chutney: If you prefer a tangy twist, serve Pesurattu with tamarind chutney (tamarind pulp, jaggery, and spices).
- Fresh Mint Chutney: A fresh mint chutney can provide a refreshing and herbal contrast to the dosa.
- Yogurt and Pickle: Pair Pesurattu with a side of plain yogurt and a variety of pickles for a diverse and satisfying meal.
- Stuffed Pesurattu: For a more filling option, stuff Pesurattu with a mixture of spiced and sautéed vegetables.
- Lemon Wedges: Serve the dosa with lemon wedges for diners to add an extra dash of lemon juice to their taste.
- Spicy Powders: Accompany Pesurattu with a sprinkle of gunpowder (spicy powder) or sambar powder for those who prefer an extra kick of spice.
- Fresh Herbs: Garnish with fresh coriander leaves or curry leaves for a burst of green and added freshness.
Remember that Pesurattu’s neutral taste pairs well with a wide range of condiments and accompaniments, making it a versatile dish. You can mix and match these serving options to suit your personal preferences and create a satisfying meal.
Is Pesurattu gluten-free?
Yes, Pesurattu is naturally gluten-free. It is made from green gram (mung bean) and rice flour, both of which do not contain gluten. This makes Pesurattu a suitable choice for individuals with gluten sensitivities, celiac disease, or those who follow a gluten-free diet. However, if you have specific dietary restrictions, it’s important to ensure that the ingredients you use are certified gluten-free to prevent any cross-contamination during preparation.
How can I store Pesurattu batter for later use?
To store Pesurattu batter for later use, follow these steps:
Prepare the Batter: Make the Pesurattu batter as per the recipe, ensuring it’s well-mixed and has the desired consistency.
Cool to Room Temperature: Allow the batter to cool to room temperature if it’s warm from blending.
Transfer to an Airtight Container: Use a clean, airtight container with a lid that can comfortably accommodate the batter. Ensure the container is dry to prevent any moisture.
Refrigerate: Seal the container with the batter and place it in the refrigerator. Refrigeration helps to maintain the freshness of the batter.
Use Within a Day: It’s best to use the batter within a day of preparation to enjoy the freshest Pesurattu. If you plan to store it for a longer period, you may need to monitor its quality, as over time, the batter may ferment and develop a tangy flavor.
Let It Reach Room Temperature: When you’re ready to use the batter, take it out of the refrigerator and allow it to come to room temperature. This may take an hour or so.
Stir Gently: Before making Pesurattu, give the batter a gentle stir to ensure it’s well-mixed and has a consistent texture.
Storing Pesurattu batter in the refrigerator for up to a day is a convenient way to enjoy freshly prepared dosas without the need to make the batter from scratch each time. However, for the best quality, it’s recommended to use the batter relatively soon after preparation.
Can I customize Pesurattu with additional ingredients?
Yes, you can customize Pesurattu by adding additional ingredients to the batter to enhance its flavor and nutrition. Here are some common ingredients you can include:
Green Chilies: For a spicier kick, add finely chopped green chilies to the batter. Adjust the quantity to suit your spice preference.
Grated Coconut: Freshly grated coconut can be mixed into the batter for a touch of sweetness and a subtle coconut flavor.
Spinach: Add finely chopped spinach leaves to make a nutritious and vibrant green Pesurattu. This is a great way to sneak in some extra greens.
Cilantro (Coriander Leaves): Fresh coriander leaves can provide a burst of fresh herb flavor to your Pesurattu. You can either blend them into the batter or sprinkle them on the dosa as it cooks.
Cumin Seeds: A pinch of cumin seeds can be added to the batter for a mild earthy flavor.
Onions: If you enjoy the flavor of onions, you can finely chop some onions and mix them into the batter for added crunch and flavor.
Ginger: Grated or finely minced ginger can be added to the batter for a zesty and warming note.
Asafoetida (Hing): A pinch of asafoetida can enhance the overall flavor and aid in digestion.
Experiment with these ingredients to create your own unique Pesurattu variations. Be mindful of the quantities to maintain the desired consistency of the batter. Customizing Pesurattu allows you to tailor it to your personal taste preferences and dietary requirements.
How can I make Pesurattu batter smoother?
To make Pesurattu batter smoother, follow these steps:
Soak the Green Gram: Begin by washing and draining the whole green gram (mung beans). Then, soak the green gram in plenty of water for at least 4-6 hours or overnight. This soaking process softens the beans and makes them easier to blend.
Drain the Soaked Green Gram: After soaking, drain the water from the green gram using a fine-mesh strainer.
Add Ingredients for Blending: In a blender, add the soaked green gram, green chilies, ginger, and any other desired ingredients such as chopped onions, fresh coriander leaves, and salt.
Blend Smoothly: Start blending the ingredients at a low speed and gradually increase to a higher speed. Blend until you achieve a smooth and thick batter. You may need to pause and scrape down the sides of the blender to ensure even blending.
Add Water as Needed: To smoothen the batter and reach the desired consistency, you can add water gradually as needed. The batter should have a texture similar to that of pancake batter, not too thick or too thin.
Strain (Optional): If you want an extra-smooth batter, you can strain it through a fine-mesh strainer to remove any remaining coarse particles. This step is optional, as some prefer the slightly textured consistency of Pesurattu.
Adjust Seasoning: Taste the batter and adjust the salt or add any other seasonings as desired.
Once you have achieved a smooth Pesurattu batter, you can use it to make delicious and well-textured dosas. A smoother batter will result in dosas that are easier to spread and cook evenly.