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<p>2600:8800:3136:BD00:4081:624D:E27F:F1F4: robot: Update article (please report if you notice any mistake or error in this edit)</p> <hr /> <div>{{for|the film|Pesarattu (2015 film)}}<br /> {{Use dmy dates|date=February 2017}}<br /> {{Use Indian English|date=February 2017}}<br /> {{Infobox prepared food<br /> | name = Pesarattu<br /> | image = pesarattu.jpg<br /> | image_size = 250px<br /> | caption = Pesarattu<br /> | alternate_name = <br /> | country = Coastal region of Andhra Pradesh, [[India]]<br /> | region = [[Andhra Pradesh, India]]<br /> | creator = <br /> | course = [[Breakfast]], [[snack]]<br /> | served = <br /> | main_ingredient = [[Green gram]] <br /> | variations = <br /> | calories = <br /> | other = <br /> }}<br /> '''Pesarattu''', '''pesara attu''', '''pesara dosa''' ('''mung bean dosa'''), or '''cheeldo''' is a [[crepe]]-like [[bread]], originating in [[Andhra Pradesh]], [[India]], that is similar to [[Dosa (food)|dosa]]. It is made with [[green gram]] (''moong dal'') batter, but, unlike dosa, it does not contain [[urad dal]].&lt;ref name=&quot;The Guardian - 23 October 2014 - Real street food - No 2: Pesarattu from Chennai&quot;&gt;{{cite news|url=https://www.theguardian.com/cities/2014/oct/23/real-street-food-pesarattu-chennai-india|title=Real street food - No 2: Pesarattu from Chennai|date=23 October 2014|work=[[The Guardian]]|publisher=[[Guardian Media Group]]|access-date=26 November 2014}}&lt;/ref&gt; Pesarattu is eaten as [[breakfast]] and as a [[snack]] in [[Andhra Pradesh]]. It is typically served with [[ginger]] or [[tamarind]] [[chutney]]. Green chilies, ginger and [[onion]]s are used in variants.<br /> <br /> ==Pesarattupma==<br /> A pesarattu served with [[upma]] is known as upma pesarattu. It is popular in Andhra Pradesh cities. Upma pesarattu is a favourite in the [[Coastal Andhra]], region especially the [[West Godavari District]], [[East Godavari District]], [[Krishna district]], [[Guntur District]] and [[Visakhapatnam District]].<br /> <br /> ==Variations==<br /> Similar variations are found in North Indian cuisine are moong daal ka cheela or besan ka cheela. In Rajasthan they are commonly known as cheeldo.<br /> <br /> ==Preparation==<br /> {{Unreferenced section|date=May 2015}}<br /> <br /> Preparation of pesarattu is not difficult but needs to be done with perfection to achieve the desired taste.<br /> <br /> The first step is soaking the &quot;pesalu&quot; or whole green gram (a 150 ml cup of gram makes about four medium pesarattus) in water for at least four hours (maximum of seven hours). The soaked gram is then ground to a smooth paste with a couple of green chilies, a small piece of ginger, and some salt. Water is added as required. The mixture is allowed to sit for a few minutes to ensure that the interiors of the grains are fully hydrated.<br /> <br /> The batter is poured onto a heated pan. If the preparation is meticulous, the pesarattu will slowly start to get crispy over the edges and start to unstick from the pan. In professional cooking facilities, due to high temperatures of the pan, there is usually no need to flip the pesarattu. In domestic settings, the pesarattu is usually flipped, to cook it completely.<br /> <br /> Chopped onions and chilies are sometimes added to the pesarattu by spreading them over the batter before it becomes a crepe; [[upma]] is similarly used. In some places, both upma and onions are added to pesarattu.<br /> <br /> ==See also==<br /> * [[List of Indian breads]]<br /> <br /> ==References==<br /> {{reflist}}<br /> <br /> ==External links==<br /> <br /> {{Pancakes}}<br /> {{Indian bread}}<br /> <br /> [[Category:Indian fast food]]<br /> [[Category:Indian breads]]<br /> [[Category:Pancakes]]<br /> [[Category:Andhra cuisine]]</div>

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