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Dosas come in many forms and this unique variation from south India is a source of great pride for the citizens of Andhra Pradesh and nearby Chennai, who top it with coconut sambar and ginger chutney
What’s the dish?
Pesarattu is a type of dosa prepared with whole green gram lentils and rice, green chillies and ginger. Dosas are eaten all over India but pesarattu is different as it’s not made with urad dal (black lentils). The green lentils and rice are soaked separately for a few hours and ground using a wet grinder or food processor to make a smooth batter. These batters are mixed together and left overnight to ferment naturally, which gives the mixture a soft and fluffy texture. This is then fried, like a crepe.
Where does it come from?
It is a very popular breakfast dish specific to the region of Andhra Pradesh and nearby Chennai, in the south of India, although people eat dosas for dinner as well. Essentially it is a simple dish that can be made extraordinary, depending on what it’s served with.
What does it taste like?
Pesarattu is crispy, savoury and slightly sour due to its fermentation. The taste is enhanced by eating it with its regular accompaniments – most commonly, coconut sambar and ginger chutney.
How is it served?
Dosas can be presented in many different ways: rolled, folded or made into a cone. They can be made thick and spongy, thin and crispy, or even super thin (these are known as paper dosas). Pesarattu is made as a thin crepe. It is the different fillings, though, that take the dosa to a whole new level.
Anything extra?
In some places it is served stuffed with upma, a breakfast staple made of semolina, cashews, chana and urdal dal, and lots of spices. It is one of the region’s most-loved dishes. It is also high in protein and fibre, so has great nutritional value.
Why should someone try it?
It is a very simple recipe, easy to prepare, and requires minimal ingredients. The key technique of preparing and fermenting a soft batter can easily be learnt with practice. It is a classic dish, and because of its versatility, it’s easy to fall in love with.
What’s the bill?
The cost of a single pesarattu starts from 50 INR (50p) and goes up to 110 INR (£1) depending on the way it is prepared and what you eat with it.
Where can you eat it?
Pesarattu are served all over Andhra Pradesh, from five-star hotels to cafes, but the best are found at roadside eateries. In Chennai, Sangeetha’s, Ratna Cafe, Madras Cafe and Murugan Idli Shop are some of the best places to get good pesarattu.
Can you make it at home?
Making them at home is the traditional way – you can store the batter for a week in the fridge. Today, instant batter can also be found in the big cities of India, which makes it simpler for everyone to make them.
What does this dish say about Andhra Pradesh?
I think the regionality of pesarattu shows the rich and varied culture and traditions of India, with each region taking its traditional food habits and transforming the humble dosa according to its own tastes. It goes back to the roots of the ancient traditions of cooking with rice (a common south Indian crop) and the art of its preparation (the grinding and fermentation). The common theme is, it’s prepared with love – and everyone thinks their recipe is the best!
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