Andhra Pesarattu Recipe along with ginger chutney combination is made for a stunningly delicious and healthy breakfast. The Andhra Pesarattu Recipe is made from a batter comprising of moong dal and then served crispy hot with ginger pickle or chutney. This food is entirely organic and pure vegetarian and is cooked in an exact Sattvic manner.
Origin of Andhra Pesarattu:
Delta region of Andhra Pradesh, South India. The Andhra Pesarattu Recipe of Southeast India is just one example of many lentil-based flatbreads that would redefine the experience of bread for transregional explorers. India is a land of various exciting history and culture from multiple parts. Pesarattu is one of the fantastic food items that has been continued from ancient times until now.
Health benefits of Andhra Pesarattu:
Moong dal is an excellent source of vitamins, dietary fibre, and protein. It is also low in sodium, saturated fat, and cholesterol, making it a complete snack option. It is incredibly beneficial for people with high cholesterol, diabetes, and high blood pressure. The interesting fact is that the batter for Andhra Pesarattu Recipe can be kept in the refrigerator for a maximum of 2 days. And to make it more beneficial, you can use moong dal sprout instead of whole beans.
There are various health benefits of consuming moong dal. Some of the benefits are that it aids weight loss and improves heart health, packed with minerals like potassium, magnesium, iron, and copper. It is also believed that it enhances digestion and boosts blood circulation.
Ingredients used in Andhra Pesarattu Recipe:
- 3/4 cup finely chopped onions
- 3 to 4 green chillies, finely chopped
- 1/2 tsp cumin seeds (jeera)
- 1 tbsp oil
Ingredients for Ginger chutney:
- 3 to 4 red chillies
- 2 tsp urad dal (split black lentils)
- 1 1/2 tbsp chopped ginger (adrak)
- 1 1/2 tbsp grated coconut
- a little jaggery (gur)
- a little tamarind (imli)
- salt to taste
Method of making Andhra Pesarattu:
- Wash moong dal 2 to 3 times, and soak it in water for 2 hours.
- After 2 hours, drain the moong dal and grind it with onion, ginger, and green chillies to a smooth batter.
- You can mix in the rice flour, without forming lumps and then add salt to the taste.
- Heat oil and fry cumin seeds till they splutter, then saute the finely chopped onions and green chillies for set aside for 2-3 minutes.
- Heat a dosa pan. When it is sufficiently hot, pour the batter and spread it from the centre, add a touch oil around. on the dosa, sprinkle some of the topping mixture, and then slightly press with a flat ladle.
- Cover pan with a lid and then fry till dosa becomes crisp on the bottom and cooked on the other top, and the trick is that there is no need to turn over the dosa. You can directly fold and serve hot with ginger chutney and sambar.
Andhra Pesarattu with ginger chutney recipe:
- Heat a little oil and fry some red chillies, black gram dal, and then ginger. Grind with coconut, jaggery, tamarind, and salt.
- Heat a teaspoon oil. When hot, add 1/2 teaspoon of mustard seeds. After they splutter, garnish the ginger chutney with this tadka and serve with Andhra Pesarattu.
Best Restaurants to get Andhra Pesarattu:
- Babai hotel in Vijayawada, Andhra Pradesh
- Usha Vasavi Restaurant in Tirupati, Andhra Pradesh
- Madhuban in Gurgaon
You also might be interested to read, “Sadya Meal – The Feast of Kerala“.
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