What Childaa or Chilva is to Rajasthan and North Indian, Pesarattu is to Andhra Pradesh and South India. It is a crepe or dosa like snack made with split green grams (called Pesar Pappu in Telugu; thus the name Pesarattu). It is a very filling and healthy breakfast. It also has a variation called MLA Pesarattu which is made by filling the pesarattu with a layer of upma.
You can make the pesarattus thin and crispy or slightly thicker. To make the pesarattu thicker, keep the batter coarse. The consistency of batter should be like dosa batter. You can add asafetida, garlic, fresh coriander to the batter while grinding it but it is optional.
In North India, it is filled with grated paneer and in south its eaten plain or filled with a layer of upma or chopped onions. You can also add grated carrots to the filling if you like. This tastes best with coconut chutney or garlic chutney.
- 1 cup split green gram (moong dal) soaked for 6-8 hours
- 2 inch piece of ginger
- 2 green chillies
- ¼ cup chopped onions
- ¼ cup grated paneer (Indian cottage cheese)
- Salt to taste
- Oil/ghee/butter for cooking
Wash the moong dal and soak in water for 6-8 hours. Drain the water and grind the moong dal, chillies, ginger, and salt to a smooth paste. Add little water if required. The consistency of the batter should be like of a dosa batter.
Heat a flat griddle (tava). Spray or smear some ghee/oil and wipe it. Pour a ladle full of batter and spread it thin on the griddle. Top it with grated paneer and onions. Spray or drizzle oil/ghee/butter around the pesarattu. Cook for 1-2 minutes. Turnover and cook for another 1-2 minutes. Serve hot with coconut chutney or tomato chutney.