Pesarattu ( Telugu: పెసరట్టు; ), pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like

bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...

, originating in

Andhra Pradesh Andhra Pradesh (ISO 15919, ISO: , , AP) is a States and union territories of India, state on the East Coast of India, east coast of southern India. It is the List of states and union territories of India by area, seventh-largest state and th ...

India India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since ...

, that is a variety of

dosa Dosa may refer to: Belief * Dosa or dvesha, a Buddhist concept of hate or aversion People * Bogoljub Mitić Đoša (1968 - 2017), Serbian actor * Csaba Dosa (born 1951), Romanian athlete * Dosa ben Harkinas, Jewish Tanna sage * Dosa ben S ...

. It is made with

green gram The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts P ...

batter, but, unlike a typical dosa, it does not contain

Vigna mungo The black gram or urad bean (''Vigna mungo'') is a bean grown in South Asia. Like its relative the mung bean, it has been reclassified from the genus ''Phaseolus'' to '' Vigna''. The product sold as black gram is usually the whole urad bean, wh ...

. Pesarattu is eaten as

breakfast Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regi ...

and as a

snack A snack is a small portion of Human food, food generally Eating, eaten between meals. Snacks come in a variety of forms including Food packaging, packaged snack foods and other processed foods, as well as items made from fresh ingredients at ho ...

. It is typically served with

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...

chutney A chutney () is a spread typically associated with 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 ...

, peanut chutney or

tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this spe ...

. Green chilies, ginger and

onion An onion (''Allium cepa'' , from Latin ), 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 onion which was classifie ...

s are used in variants.

Upma pesarattu

A pesarattu stuffed with

upma Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. Upma originated from Southern India, is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Karnataka, Maharashtra and Telangana. Of ...

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

Coastal Andhra Coastal Andhra, also known as Kosta Andhra (International Alphabet of Sanskrit Transliteration, IAST: Kōstā Āndhra), is a geographic region in the Indian state of Andhra Pradesh, comprising the coastal districts of the state between the East ...

, region especially the

West Godavari District The West Godavari district is a coastal district in the Indian state of Andhra Pradesh with an administrative headquarters in Bhimavaram. As of the 2011 Census of India, the district has an area of and a population of 1,779,935. It is bounded ...

East Godavari District East Godavari is a district in the Coastal Andhra region of Andhra Pradesh, India. Its district headquarters is at Rajamahendravaram. Geography This district is surrounded by: * North East: Alluri Sitharama Raju district * North West: Eluru ...

Krishna District Krishna district is a district in the Coastal Andhra region in Indian state of Andhra Pradesh, with Machilipatnam as its administrative headquarters. It is surrounded on the East by Bay of Bengal, West by Guntur district, Guntur, Bapatla distric ...

Guntur District Guntur district is one of the twenty six districts in the Coastal Andhra region of the States and union territories of India, Indian state of Andhra Pradesh. The administrative seat of the district is located at Guntur, the List of urban agglom ...

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

Visakhapatnam District Visakhapatnam 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 Pradesh state. The district shares borders wi ...

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

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. 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;

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