Pesarattu, pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in

Andhra Pradesh Andhra Pradesh (, abbr. AP) is a state in the south-eastern coastal region of India. It is the seventh-largest state by area covering an area of and tenth-most populous state with 49,386,799 inhabitants. It is bordered by Telangana to the ...

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...

, that is a variety of dosa. It is made with green gram (''moong dal'') batter, but, unlike a typical dosa, it does not contain

urad dal ''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...

. Pesarattu is eaten as breakfast and as a snack in

. It is typically served with ginger

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sa ...

tamarind Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae ...

. Green chilies, ginger and

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

s are used in variants.

Upma Pesarattu

A pesarattu stuffed with

upma Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roaste ...

is known as upma pesarattu. It is popular in Andhra Pradesh cities. Upma pesarattu is a favourite in the

Coastal Andhra Coastal Andhra (South costal Andhra) also known as Kostha Andhra is a region in the state of Andhra Pradesh, India. Vijayawada is the largest city in this region. It was part of Madras State before 1953 and Andhra State from 1953 to 1956. ...

, region especially the West Godavari District,

East Godavari District East Godavari is a district in the Coastal Andhra region of Andhra Pradesh, India. Its district headquarters is at Rajahmundry. As of census 2011, it became the most populous district of the state with a population of 5,151,549. In the Madras Pre ...

, Krishna district, Guntur District especially in Planadu regions of Guntur District, Guntur and Vijayawada cities and

Visakhapatnam District Visakhapatnam district (formerly known as Vizagapatam district) is one of the six districts in the Uttarandhra region of the Indian state of Andhra Pradesh, headquartered at Visakhapatnam. It is one of the twenty-six districts in Andhra Prad ...

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

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;

is similarly used. In some places, both upma and onions are added to pesarattu.

References

External links

{{Indian bread Indian fast food Indian breads Pancakes Andhra cuisine

Upma Pesarattu

Variations

Preparation

See also

References

External links