Pesarattu is a protein packed healthy breakfast made using whole green gram. It is one of the most commonly eaten Breakfasts from Andhra cuisine. Pesarattu are thin crepes or dosas made from ground green gram, ginger, cumin & chilies. These are served with upma and ginger chutney.
Pesarattu are usually made whole moong dal called as pesalu in my native language, Telugu. The instant version can also be made with split yellow moong dal.
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 to 2 tbsp rice if preferred while soaking. Or even little rice flour can be used while grinding the dal. But the authentic recipe does not use rice or rice flour.
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.
Ingredients (1 cup = 240ml )
- 1 cup whole moong (or green gram or sabut moong)
- ¾ inch ginger piece
- 2 green chilies (reduce for kids)
- ½ to 1 teaspoon cumin (or jeera)
- Ghee as needed (can use oil)
- 1 to 2 tablespoon raw rice (not authentic)
toppings for pesarattu (optional)
- 2 medium onions (chopped finely)
- 2 green chilies (chopped)
- 1 tablespoon oil or ghee
How to make the recipe
- Clean and discard stones from green gram & rice (optional).
- Wash several times with clean water 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 jar along with little water just enough to make a thick batter.
- Blend the ingredients to a slightly coarse or smooth batter to suit your liking.
- Pesarattu batter must be of pouring consistency yet thick.
- If needed pour more water to bring the batter to a consistency.
- Do not make the batter runny as the pesarattu will not turn crispy.
How to make pesarattu
- Heat a greased tawa or non-stick pan on a medium flame.
- You can also rub the tawa with a cut onion. This prevents the pesarattu from sticking to the pan.
- Test by sprinkling little water. Immediately water should sizzle rapidly.
- When the water evaporates, reduce the flame to medium heat.
- 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 spatula to the thinner parts making it even.
- You can sprinkle some onions if you like.
- Pour ghee on the edges and cook pesarattu until the edges begin to leave the pan.
- It also cooks to golden color & crisp on the outside.
- Then flip to the other side and cook. Fold it and remove.
- Do not over cook until it browns or discolors as the taste will alter.
- To make the next pesarattu, sprinkle little water on the pan If it is very hot.
- Let the water evaporate, then rub the cut onion if desired. Then make the next one.
- Serve pesarattu hot with ginger chutney.
NUTRITION (estimation only)
If you are new to cooking, follow my detailed step by step photo instructions for best results.
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