Pesarattu recipe, Learn how to make pesarattu dosa – Pesarattu is a protein packed healthy breakfast made using whole green gram. It is one of the most commonly eaten Breakfasts from Andhra cuisine. These are made with whole moong dal called as pesalu in my native language, Telugu. They are often served with ginger chutney and upma.
Making a pesarattu that is crispy, thin and tasty is something which comes out of practice. It is not difficult but there are few tips to follow to make it right.
To make pesarattu, we don’t have to use rice or flour and that definitely alters the taste. It is not possible to make good pesarattu with over soaked green gram or with stale batter or refrigerated batter. The ground batter has to be used right away. Using stored or refrigerated batter may result in thick, brownish and tasteless pesarattu. They have never turned good for me that way.
However one can use one tbsp rice if preferred while soaking. Or even little rice flour can be used while grinding the dal. To make pesarattu crispy and thin, we just need to soak them only for 4 to 6 hours. The lesser soaking time, the crispier and thin they turn out. There are many variations to making these like using onions, chilies, or grated carrots etc. They are just sprinkled over the pesarattu on the inner side.
With the dal just soaked for 4 hours, you can even get a cone shaped pesarattu. I have shared a picture at the end of this post.
Though Allam pachadi goes well with pesarattu, my personal choice is any ginger flavored chutney like ginger chutney, capsicum chutney or a coconut chutney.
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Pesarattu recipe
Pesarattu
Ingredients (1 cup = 240ml )
Ingredients for pesarattu
- 1 cup whole moong (or green gram or sabut moong)
- ¾ inch ginger piece
- 2 green chilies (reduce for kids)
- ½ to 1 tsp cumin (or jeera)
- Ghee as needed (can use oil)
toppings for pesarattu (optional)
- 2 medium onions (chopped finely)
- 2 green chilies (chopped)
- 1 tbsp. oil
Instructions
Preparation for pesarattu
- Clean and discard stone from green gram. Wash several times and soak them in ample water for about 4 to 6 hours.
- Drain the water and rinse them well.
- Add moong dal, chilies, cumin, ginger and salt to a blender along with little water just enough to make a thick batter.
- Pesarattu batter must be of pouring consistency yet thick. If needed pour more water to bring the batter to a consistency.
- This is optional for onion stuffing. Fry onions and chilies in 1 tsp oil till lightly golden. Set aside.
How to make pesarattu
- Heat a greased tawa or non-stick pan. Test by sprinkling little water. Water should sizzle rapidly.
- When the water evaporates, pour ½ to ¾ cup of batter on the tawa. Then quickly spread it to a thin layer.
- This step is optional. Lightly scrape off the thick parts with a wooden spoon to the thinner parts making it even.
- Pour ghee on the edges. When the pesarattu is cooked well, you can flip to the other side and cook. If it is fairly thin, you need not cook on the other side.
- You can sprinkle fried onions and chilies if you desire. Next fold it.
- To make the next pesarattu, sprinkle little water on the pan If it is very hot. Let the water evaporate, then make the next one.
- Serve pesarattu hot with chutney.
Nutrition
Preparation
1. Wash and soak green gram in enough water for about 4 to 6 hours. If using rice soak it along with dal.
2. This is an optional step for onion pesarattu: Heat a pan with oil. Then fry the onions and chilies on a high flame till they turn slightly brown. Transfer to a plate and set aside. Top them as needed just before you serve.
3. Blend dal, ginger, salt, chilies, and cumin together with water as required. If you have over soaked i suggest adding little rice or flour.
4. The batter must be smooth and the consistency similar to that of dosa batter. If you want it to be crispy, do not add water to the batter after you finish grinding. Bring it to the right consistency while you grind.
How to make pesarattu at home, crispy and thin
5. Heat a greased dosa tawa till hot. Pour the batter with a ladle and spread it to a thin round layer with the base of the ladle. Next add ½ to ¾ tsp. ghee on the edges. An overheated tawa yields brown pesarattu without cooking well.
If you are unable to spread the batter it means the batter is very thick. Add back to the blender with little water and blend again. Adding water directly to the batter most times doesn’t yield me good ones.
6. When the pesarattu firms up, scrape off lightly the thick parts with a wooden spoon moving it to the thinner parts. You will actually get nothing if you make it thin while spreading.
7. When it is roasted well, you get a thin crispy pesarattu. A little more ghee can be drizzled around if desired.
8. Usually it doesn’t need cooking on the other side if you make it thin. If the batter is moist, it need to be cooked on the other side as well. Flip it and fry to and fro as desired. Lastly if using onions, sprinkle fried onions and green chilies.
If the tawa is very hot, sprinkle water. Next allow it to evaporate and repeat the procedure for making more.
Serve pesarattu hot with ginger pickle or coconut chutney
shalini says
I liked your recipe your recipe swasthi i tried your recipe this year on diwali
swasthi says
Thank you so much Shalini
Harshitha says
Hello…
I don’t know why my dosa s nt coming properly…
.may b my batter didn’t cm properly 🤔
swasthi says
Hi Harshitha
Can you tell me how is the consistency of batter? Dosa not coming properly means – is it sticking to the ladle or unable to spread it ? I can help you to fix it. Pls refrigerate the batter until I suggest you something.
Purna says
Excellent pesarattu
swasthi says
Thank you
Vidyalekha Vani says
Sooo yummy! Thanks Swasti. I have a question, are you telugu? Coz you do know these recipes from Andhra very well…
swasthi says
Hi Vidya
You are welcome. Thank you very much. We are a telugu speaking family. Hope you like the recipes.
🙂
Anandhi says
Healthy breakfast. Love these pesarattu
Piyali says
We love these pesarattu at home. I could never make them right until I followed your recipe. Thanks keep posting
swasthi says
You are welcome Piyali.
Thanks for trying. Yes will surely keep posting
neha says
Hi Swasthi,
Thanks for posting such a tasty and protein rich recipe. Could you please let me know how long the batter can last in the fridge?
swasthi says
Hi Neha,
It keeps good till the third day. I haven’t tried keeping it longer. Keep the batter out of the fridge about 30 to 45 mins before you make pesarattu. Have a look at this healthy mixed dal dosa. You may like it.
Veena says
I tried Pesarattu it was very tasty
Ravivarma says
My name is Ravivarma aged 62. I am a very good gourmet and good cook also. I have gone thougfh Nisha Madhulika. Sanjeevkapoor, Tumma Sanjay and once upon a time vantalu vaarpulu by late Smt. Malathi Chandur book( first time I studied fifty years back). As per honest cooking you and Nisha madhulika are no.l above all.. No doubt even Sanjay tumma also (may be he is a five star chef) or any body comes after both of you in India… Sincerely
swasthi says
Hello Ravivarma Sir,
Glad to know you. Thanks a lot for the compliments. It means a lot.
🙂
Papia says
Hi
I like all your recipes …..some I try myself …
They are really good and the you post it with picture that really helpful.. Thanks
swasthi says
Welcome Papia
Thanks for trying. Happy to know you like the recipes
🙂
Madhavilatha says
Hi Swathi
H r u?
I like your recipes and the way your telling in step by step with images.
I need recipe for Allam chutney which we use side dish for pesarattu..
swasthi says
Hi Madhavi
i am good. Thank you.
You can find allam chutney recipe here
bapu ji says
Excellent. Thanks!
swasthi says
Welcome
Sweta says
Do you soak the moong beans at room temperature or refrigerator
swasthi says
Room temperature
sudha says
Thanks for good recipe i tried it came out very well. very tasty.
swasthi says
Welcome Sudha
Sindhu says
Thank you, I tried it and came out very tasty and crisp.
swasthi says
WElcome & Thanks sindhu
supriya says
Hi swathi tried ur pesartu too good yar. It was tasty and crispy da.I just loved it.thank u for the recipe…
swasthi says
Hi Supriya
You are welcome. Glad to know it turned out good. Thanks for the feedback. Have a good day.
Deepa - Veg Indian Cooking says
This sounds superb! So healthly and delicious love it! bookmarking. Thank you!
swasthi says
Welcome Deepa
Thanks . Do try it
riya says
Awsme foods and method of cooking is easy
swasthi says
Thanks Riya
Ishita says
Thanks for all the wonderful tips. The dosa came out superb!! Never again am I going to order pesarattu at a restaurant. It’s so simple to do this at home! I do have some leftover batter and I will need to put it in the fridge as the weather is hot. Any tips on how to reuse leftover batter without spoiling the dosas too much?
swasthi says
Welcome Ishita
Sorry i think iam late in replying you. Yes any left overs can be refrigerated. Just bring it out of the fridge 20 to 30 mins before you want to use it. Do not over heat the pan, this changes the color and taste especially when the batter isn’t fresh. You may need to add a bit of water to bring it to consistency if it has thickened. Hope these tips help. Thanks for rating the recipe
sri says
love your recipes and the way u explain it clearly
swasthi says
Thanks Sri.
🙂
Rijo says
Good
Anonymous says
Hi,
Very nice recipe… good explanation too.
swasthi says
Thank you
DATTA N DHANAVADE says
nice,awesome crispy test excellent..
shalini says
Hi Swasthi, TASTY & CRISPY DOSA, Earlier I was preparing green moong dosa, but I was soaking the green moong overnight or I use the batter of the fridge.
But this recipe i.e soaking for 4 hours & using only the fresh batter, really tastes YUMMY & crispy also. We all enjoyed this dosa with coconut chutney.
For this recipe I had taken very much effort. I usually prepare breakfast at 7:00 am to 8:00 am, So for soaking green moong I had to get up @ 3:00 am.
Is there any solution, for which I can enjoy the same CRISPY -PESARATTU DOSA without ruining my sound sleep (I.e for eating dosa at 7 am, I will not have to get up at 3 am for soaking green moong, but at the same time not to compromise with the taste also.)
swasthi says
Hi Shalini,
Appreciate your effort to make these crispy pesarattu.
🙂
I sometimes soak them for 4 hours i.e in the evening at 6 pm, drain them up completely in the night by 10 pm, put them in the fridge overnight. Make the batter at 6 am. They turn out fine. I suggest you try it that way. But make sure the batter is at room temperature before you make the dosa. Hope this helps. Have a nice weekend.
shalini says
Thank you for helping me out with ur suggestions. Surely I’ll try this easy method.
kalai says
hi mam.
I ve tried pesarattu today. it came out very well. Thanks for your recipe .
swasthi says
Welcome Kalai,
Thanks for the feedback
G.Bharanidharan says
Simple recipe
ravi thumma says
Very good
swasthi says
Thank you
Anonymous says
I tried your recipe thank you so much everyOne at home enjoyed a lot
swasthi says
welcome and thanks for the feedback
teju bethala says
It’s really helpful.thank you so much.
swasthi says
welcome Teju
vanitha says
nice color
Az says
Hey there.. just posted this recipe on my blog – my post is dedicated to your blog. Do check it out!
Nupur says
I have alwyas loved the Green Moong Dosa, the best Dosa !
PT says
lovely presentation…