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In Andhra Pradesh, people love having *Pesarattu* as a traditional breakfast dish. It serves as an excellent source of protein for the body. While the name *Pesarattu* might sound unique, the dish itself is familiar; it is essentially what is known as *Moong Dal Chilla* in North India and *Moong Dal Dosa* in Central India. Notably, *Pesarattu* is considered one of the oldest breakfast dishes in South India.

What does the name ‘Pesarattu’ mean?
In the word ‘Pesarattu’, *Pesara* is a Telugu term meaning green moong dal (split green gram), while *Attu* refers to a dosa or a thin flatbread. Thus, this moong dal-based dish came to be known as *Pesarattu*.

Pesarattu Recipe
As mentioned, *Pesarattu* is a favorite breakfast in Andhra Pradesh. This dosa is not only gluten-free but also rich in protein. It differs slightly from the standard *chilla* or dosa because it is prepared with a spicier flavor profile. People in Andhra Pradesh enjoy eating it with pickles or *pachadi* (chutney). If you wish to include it in your breakfast, here are the ingredients and the recipe:

Ingredients
1 cup moong dal

2 tablespoons chana dal (split Bengal gram)

1/2 teaspoon red chili powder

1 small onion, finely chopped

1 teaspoon cumin seeds

3-4 green chilies

1/2 teaspoon salt

2 tablespoons rice

2-inch piece of ginger

Method
1. First, soak the moong dal, rice, and chana dal in a bowl for 6 hours.

2. Next, transfer the soaked ingredients into a blender jar and grind them into a batter.

3. Now, add the ginger, red chili powder, green chilies, and cumin seeds to the batter and mix well.

4. Add water and salt to the batter as required to achieve the right consistency. 5. Heat the pan and add some oil for greasing.

6. Spread a thin layer of batter onto the pan.

7. Sprinkle onions on top and cook until they turn light brown.

8. Your dosa is ready; serve it with green chutney.

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