Green gram crepe · Upma inside
Pesarattu
Photo: Ryallabandi at en.wikipedia / Wikimedia Commons · CC BY-SA 3.0
It contains no urad dal: the batter is ground from whole green gram (moong), which gives it a green tint.
A crisp green-gram dosa topped with chopped onion and chilli, often folded around upma, served with ginger chutney at breakfast tiffin counters.
Why it's made this way: It comes from coastal Andhra Pradesh, and the upma-stuffed version (upma pesarattu) is a favourite in the Godavari, Krishna and Guntur districts.
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