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.
Tips
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.
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 recipe | How to make pesarattu dosa
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 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
Preparation for pesarattu
- 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
Notes
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
Richa says
Thanks Swasthi…
Appreciate the way you have detailed out the recipe and related suggestions…very helpful
swasthi says
Welcome Richa
Thank you!
Karuna says
I and my little sis made this fabulous pesarattu and upma from your site. My mom is travelling with her office work. We gals are home for a vacation. These reminded of our ammama’s pesarattu. We plan on raiding your recipes for the next one week. Thank you very very much.
swasthi says
You are welcome Karuna,
So happy to know you both made pesarattu and upma. Thanks a lot for the comment. Oh yes! please enjoy making the food from here. Appreciate you both for trying to cook your own food. Thanks again.
S Meenakshi says
Hi mam
Pesarrattu recipe is nice. A small doubt isn’t not necessary to add little poha while grinding. Will it be soft without rice or poha.
swasthi says
Hi Meenakshi,
There is no need to use rice or poha. The skin of the green gram makes the pesarattu crispy even with out rice. Green gram if soaked just enough(not over soaked) then you can get crisp pesarattu.
neetu says
Hello,
Do you know how long can pesarattu batter last in the fridge?
Thanks.
swasthi says
Hi Neetu,
Pesarattu is best made with fresh ground batter. Refrigerated batter most times don’t give the same results. However you can refrigerate and use up to 2 days. Bring it to room temperature and use.
Vaishnavi says
Hi Swasthi. Can I make this dosa batter in the evening and keep it in the fridge? Will it affect the crispiness of the dosa if it is made the following morning?
swasthi says
Yes Vaishnavi,
It does affect the texture. It is best to blend and make immediately.
Manjula says
Hi swasthi ji…. I have tried almost all your recipes … Even I don’t know how to cook but your recipes have saved me. I am living in Australia…. Thank you so much… can I grind amaranth leaves (thotakura in Telugu) along with moong dal….
swasthi says
Hi Manjula,
Thank you so much. Really glad to know you follow the blog. Not sure how thotakura tastes in this. But palak really goes well.
Poornima says
Dear swasthi
I made pesarattu today for breakfast. They were very tasty and crispy. Can The batter be refrigerated? If yes for how many days? My kids are loving pesarattu very much so I want to make them often. Thank you
swasthi says
Hi Poornima,
You are welcome. so glad to know your kids loved them. You can keep the left over batter for the next day but the pesarattu doesn’t turn out as food as thos e made with fresh batter. You can just give a try with small quantity. But if you add some rice flour the next morning then will come out good. But that alters the taste. Thanks for trying.
shalini says
I liked your recipe your recipe swasthi i tried your recipe this year on diwali
swasthi says
Thank you so much Shalini
WB says
Is the calorie count for per dosa or for total number of dosas?
swasthi says
Yes it is per dosa.
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