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{{Short description|Type of Indian bread}} | |||
{{for|the film|Pesarattu (2015 film)}} | {{for|the film|Pesarattu (2015 film)}} | ||
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{{Use Indian English|date=February 2017}} | {{Use Indian English|date=February 2017}} | ||
{{Infobox | {{Infobox food | ||
| name = Pesarattu | | name = Pesarattu | ||
| image = pesarattu.jpg | | image = pesarattu.jpg | ||
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'''Pesarattu''', '''pesara attu''', '''pesara dosa''' ('''mung bean dosa'''), or '''cheeldo''' is a [[crepe]]-like [[bread]], originating in [[Andhra Pradesh]], [[India]], that is | '''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. | ||
== | ==Upma pesarattu== | ||
A pesarattu | 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 | 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}} | ||
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 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. | |||
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. | ||
Latest revision as of 05:51, 17 October 2025
 Pesarattu | |
| Course | Breakfast, snack |
|---|---|
| Place of origin | Coastal region of Andhra Pradesh, India |
| Region or state | Andhra Pradesh, India |
| Main ingredients | Green gram |
Pesarattu (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.[1] It is made with green gram batter, but, unlike a typical dosa, it does not contain Vigna mungo.[2] Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh.[3][4] It is typically served with ginger chutney, peanut chutney or tamarind chutney. Green chilies, ginger and onions are used in variants.
Upma pesarattu[edit | edit source]
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, Guntur district especially in Planadu regions of Guntur District, Guntur and Vijayawada cities and Visakhapatnam District.
Variations[edit | edit source]
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[edit | edit source]
 | This section does not cite any sources. (May 2015) |
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.[5]
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.
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[edit | edit source]
References[edit | edit source]
- ↑ "Pesarattu | Moong Dal Dosa (Classic Healthy Recipe)". www.vegrecipesofindia.com.
- ↑ "Real street food - No 2: Pesarattu from Chennai". The Guardian. 23 October 2014. Retrieved 26 November 2014.
- ↑ Kapila, Vaishali (19 March 2023). "How To Make Andhra-Style Pesarattu For A Delicious Breakfast Meal". https://food.ndtv.com. p. 1. Retrieved 19 March 2023.
{{cite news}}: External link in|work= - ↑ "Andhra Pesarattu Recipe". timesofindia.com. 27 November 2018. Retrieved 27 November 2018.
- ↑ swasthi (11 November 2014). "Pesarattu recipe". Swasthi's Recipes. Retrieved 20 May 2024.
