Pesarattu - Revision history

Rajnishkumar123: Refined content and updated sections

2025-10-17T00:21:45Z

Refined content and updated sections

← Older revision		Revision as of 05:51, 17 October 2025
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			{{Short description\|Type of Indian bread}}
	{{for\|the film\|Pesarattu (2015 film)}}		{{for\|the film\|Pesarattu (2015 film)}}
	{{Use dmy dates\|date=February 2017}}		{{Use dmy dates\|date=February 2017}}
	{{Use Indian English\|date=February 2017}}		{{Use Indian English\|date=February 2017}}
	{{Infobox ~~prepared~~ food		{{Infobox food
	\| name = Pesarattu		\| name = Pesarattu
	\| image = pesarattu.jpg		\| image = pesarattu.jpg
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	\| other =		\| other =
	}}		}}
	'''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~~]].<ref name="The Guardian - 23 October 2014 - Real street food - No 2: Pesarattu from Chennai">{{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}}</ref> 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.		'''Pesarattu''' ([[Telugu language\|Telugu:]] పెసరట్టు; {{lit\|[[green gram]] pancake}}), '''pesara attu''', '''pesara dosa''' ('''mung bean dosa'''), or '''cheeldo''' is a [[crepe]]-like [[bread]], originating in [[Andhra Pradesh]], [[India]], that is a variety of [[Dosa (food)\|dosa]].<ref>{{Cite web \|title=Pesarattu {{!}} Moong Dal Dosa (Classic Healthy Recipe) \|url=https://www.vegrecipesofindia.com/moong-dal-dosa-pesarattu-a-cripsy-dosa-made-from-moong-dal/ \|website=www.vegrecipesofindia.com}}</ref> It is made with [[green gram]] batter, but, unlike a typical dosa, it does not contain ''[[Vigna mungo]]''.<ref name="The Guardian - 23 October 2014 - Real street food - No 2: Pesarattu from Chennai">{{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]]\|access-date=26 November 2014}}</ref> Pesarattu is eaten as [[breakfast]] and as a [[snack]] in [[Andhra Pradesh]].<ref>{{Cite news \|last=Kapila \|first=Vaishali \|date=19 March 2023 \|title=How To Make Andhra-Style Pesarattu For A Delicious Breakfast Meal \|pages=1 \|work=https://food.ndtv.com \|url=https://food.ndtv.com/food-drinks/how-to-make-andhra-style-pesarattu-for-a-delicious-breakfast-meal-3873659 \|access-date=19 March 2023}}</ref><ref>{{Cite news \|date=27 November 2018 \|title=Andhra Pesarattu Recipe \|work=timesofindia.com \|url=https://recipes.timesofindia.com/recipes/andhra-pesarattu/rs62296013.cms \|access-date=27 November 2018}}</ref> It is typically served with [[ginger]] [[chutney]], [[peanut chutney]] or [[tamarind]] [[chutney]]. Green chilies, ginger and [[onion]]s are used in variants.

	==~~Pesarattupma~~==		==Upma pesarattu==
	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]].		A pesarattu stuffed 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\|Krishna District]], [[Guntur district]] especially in Planadu regions of Guntur District, Guntur and Vijayawada cities and [[Visakhapatnam District]].

	==Variations==		==Variations==
	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.		Similar variations found in North Indian cuisine are moong daal ka cheela or besan ka cheela. In Rajasthan they are commonly known as cheeldo.

	==Preparation==		==Preparation==
	{{Unreferenced section\|date=May 2015}}		{{Unreferenced section\|date=May 2015}}

	~~Preparation~~ of ~~pesarattu~~ is ~~not difficult but needs~~ to ~~be done~~ with ~~perfection~~ to ~~achieve~~ the ~~desired taste~~.		The first step is soaking the "pesalu" (moong beans) 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.<ref>{{Cite web \|last=swasthi \|date=2014-11-11 \|title=Pesarattu recipe \|url=https://www.indianhealthyrecipes.com/andhra-pesarattu-whole-moong-dosa/ \|access-date=2024-05-20 \|website=Swasthi's Recipes \|language=en-US}}</ref>

	The first step is soaking the "pesalu" 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.		The batter is poured onto a heated pan. The pesarattu will slowly start to get crispy over the edges and start to unstick from the pan. In professional cooking facilities, due to the 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.

	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.

	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.		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.

2600:8800:3136:BD00:4081:624D:E27F:F1F4: robot: Update article (please report if you notice any mistake or error in this edit)

2022-05-13T16:32:58Z

robot: Update article (please report if you notice any mistake or error in this edit)

← Older revision		Revision as of 22:02, 13 May 2022
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	\| caption = Pesarattu		\| caption = Pesarattu
	\| alternate_name =		\| alternate_name =
	\| country = ~~Delta~~ region of Andhra Pradesh, [[~~South~~ India]]		\| country = Coastal region of Andhra Pradesh, [[India]]
	\| region = [[Andhra Pradesh, India]]		\| region = [[Andhra Pradesh, India]]
	\| creator =		\| creator =
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	\| other =		\| other =
	}}		}}
	'''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]]. It is made with [[green gram]] (''moong dal'') batter, but, unlike dosa, it does not contain [[urad dal]].<ref name="The Guardian - 23 October 2014 - Real street food - No 2: Pesarattu from Chennai">{{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}}</ref> 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.		'''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]].<ref name="The Guardian - 23 October 2014 - Real street food - No 2: Pesarattu from Chennai">{{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}}</ref> 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.

	==Pesarattupma==		==Pesarattupma==
	A pesarattu served with [[upma]] is known as ~~Pesarattupma~~. It is popular in ~~South Indian Cities~~. ~~Pesarattupma~~ is a favourite in [[Coastal Andhra]] region especially the [[Godavari ~~Districts~~]] , [[~~Krishna district~~]], [[~~Guntur District~~]], [[~~Nellore~~ District]], and [[~~Vishakapatnam~~ District]].		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]].

	==Variations==		==Variations==
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	==See also==		==See also==
	~~{{portal\|Food}}~~
	* ''[[Banh xeo]]''
	* ''[[Bindae-tteok]]''
	* [[List of Indian breads]]		* [[List of Indian breads]]

->FrescoBot: Bot: link syntax

2021-03-01T03:19:23Z

Bot: link syntax

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{{for|the film|Pesarattu (2015 film)}}
{{Use dmy dates|date=February 2017}}
{{Use Indian English|date=February 2017}}
{{Infobox prepared food
| name = Pesarattu
| image = pesarattu.jpg
| image_size = 250px
| caption = Pesarattu
| alternate_name =
| country = Delta region of Andhra Pradesh, [[South India]]
| region = [[Andhra Pradesh, India]]
| creator =
| course = [[Breakfast]], [[snack]]
| served =
| main_ingredient = [[Green gram]]
| variations =
| calories =
| other =
}}
'''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]]. It is made with [[green gram]] (''moong dal'') batter, but, unlike dosa, it does not contain [[urad dal]].<ref name="The Guardian - 23 October 2014 - Real street food - No 2: Pesarattu from Chennai">{{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}}</ref> 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.

==Pesarattupma==
A pesarattu served with [[upma]] is known as Pesarattupma. It is popular in South Indian Cities. Pesarattupma is a favourite in [[Coastal Andhra]] region especially the [[Godavari Districts]] , [[Krishna district]], [[Guntur District]], [[Nellore District]], and [[Vishakapatnam District]].

==Variations==
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.

==Preparation==
{{Unreferenced section|date=May 2015}}

Preparation of pesarattu is not difficult but needs to be done with perfection to achieve the desired taste.

The first step is soaking the "pesalu" 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.

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.

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.

==See also==
{{portal|Food}}
* ''[[Banh xeo]]''
* ''[[Bindae-tteok]]''
* [[List of Indian breads]]

==References==
{{reflist}}

==External links==

{{Pancakes}}
{{Indian bread}}

[[Category:Indian fast food]]
[[Category:Indian breads]]
[[Category:Pancakes]]
[[Category:Andhra cuisine]]