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Pesarattu recipe | How to make pesarattu dosa

By swasthi , on May 23, 2020, 84 Comments, Jump to Recipe

Pesarattu is a protein packed healthy breakfast made using whole green gram and spices. It is one of the most commonly eaten Breakfasts from Andhra cuisine. In most Telugu speaking traditional households, pesarattu is eaten with this allam pachadi. In Hotels & Andhra restaurants it is served with a ginger chutney alongside rava upma.

pesarattu recipe moong dal dosa

What is pesarattu? Pesarattu is a thin breakfast crepe made with green gram, ginger, cumin & chilies.

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The term “pesarattu” is a blend of 2 Telugu words – pesara & attu. Pesalu or Pesara is the Telugu name for green gram & attu translates to dosa or crepe.

How is it made? To begin with whole mung is rinsed and soaked briefly for a few hours and then ground to a batter with spices. This batter is just spread on a hot griddle to make thin crepes.

Making a pesarattu that is crispy, thin and tasty is something which comes out of practice. My Mom makes the best ones so I got to learn all the tips from her which I have shared below in the tips section.

You can also make an instant version of these pesarattu by soaking skinned yellow moong dal just for 1 hour in slightly hot water.

Preparation

1. Wash and soak 1 cup green gram in enough water for about 4 to 6 hours. If using rice soak it along with dal. I don’t use rice most of the times.

soaking mung beans for making pesarattu recipe

2. This is an optional step for onion pesarattu: Heat a pan with 1 tablespoon ghee or oil. Then add half teaspoon cumin, ¾ cup chopped onions and 1 to 2 chopped green chilies on a high flame till they turn transparent and slightly brown. Transfer to a plate and set aside. Top them as needed just before you serve.

3. Once the green gram is soaked, rinse them well and add to a blender along with, ¾ inch ginger, ¼ teaspoon salt, 1 to 2 green chilies, and ¾ teaspoon cumin. Pour little water as well & blend to a smooth batter.

Tip: If you have over soaked the dal, I suggest adding little rice or flour.

blending dalin mixer for pesarattu recipe

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.

smooth batter for trying pesarattu recipe

How to make pesarattu at home, crispy and thin

5. Next on a medium flame, heat a griddle or pan until hot. If using cast iron pan, drizzle few drops of oil and rub with a sliced onion. Wipe off the excess oil. Once the pan is hot enough, pour ½ to ¾ cup batter with a ladle in the center of the pan. Spread it to a thin round layer with the base of the ladle. Next add ½ to ¾ teaspoon ghee on the edges & all over.

spreading batter on hot tawa

6. When the base of the pesarattu firms up, scrape off lightly the thick parts with a wooden spatula moving it to the thinner parts. You will actually get nothing if you make it thin while spreading.

scrapping off the thick parts to make thin pesarattu
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7. When it is roasted well, you get a thin crispy pesarattu. Little more ghee can be drizzled around if desired.

roasting on both sides

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 we made at step 2.

stuffing fried onions for pesarattu recipe

To make the next one, ensure the pan is not very hot. If it is too hot, reduce the flame or turn off the stove for a while and then make the next one.

Serve pesarattu hot with ginger pickle or upma.

pesarattu recipe
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Tips

Soaking: To make thin, crisp and tasty pesarattu avoid over soaking the green gram. Over soaked green gram makes soft dosas. The lesser soaking time, the crispier and thin they turn out. An ideal time for soaking is 4 to 6 hours.

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.

Consistency of the batter is the key to make awesome pesarattu. It has to be thick yet of spreading consistency.

If you are unable to spread the batter on the tawa 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.

Rice or rice flour: Traditionally rice or rice flour was not used to make pesarattu. Short soaking time and using the NON-GMO green gram was the secret to making delicious and crisp pesarattu. Since restaurants use the hybrid lentils, they add a small amount of raw rice to get that crisp texture.

Topping: My mom always topped our pesarattus with golden fried onions. I have shared the same unique method in the recipe card.

In restaurant and most households, they sprinkle the onions directly after spreading the batter. Growing up we never liked onions that way, so my mom would always fry them and top.

Faqs

Can I refrigerate the batter? For best results, use the ground batter right away. Using stored or refrigerated batter most times yields thick, brownish and tasteless pesarattu. They have never turned good for me that way.

However if you want to save your batter, you may store it and bring it to room temperature before using it.

How to avoid brown pesarattu? An overheated tawa yields brown pesarattu or keep the flame to medium high. Also runny batter makes brown pesarattu.

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pesarattu

Pesarattu recipe | How to make pesarattu dosa

Andhra pesarattu is a protein packed breakfast made with green gram & spices. These crisp thin crepes are eaten with ginger chutney alongside upma.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time4 minutes
Cook Time20 minutes
Total Time24 minutes
Servings14 pesarattu
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 cup whole moong beans (green gram)
  • ¾ inch ginger piece
  • 2 green chilies (reduce for kids)
  • ½ to 1 teaspoon cumin seeds (or jeera)
  • 1 to 2 tablespoon raw rice (optional, not authentic)
  • ¼ teaspoon salt (adjust to taste)
  • 2 tablespoons ghee (adjust to taste) (or oil)

toppings for pesarattu (optional)

  • 1 tablespoon oil or ghee
  • ½ teaspoon cumin seeds
  • 2 medium onions (about ¾ cup chopped)
  • 2 green chilies (chopped)
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Instructions

Preparation

  • Add green gram and rice (optional) to a large bowl and rinse them well a few times.
  • Pour fresh water and soak them in for about 4 to 6 hours. Drain the water and rinse them well.
  • Add moong dal, green chilies, cumin seeds, 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. I usually blend to a coarse fine semolina texture.
  • Pesarattu batter must be of pouring consistency yet thick & spreadable. 
  • 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.
  • Optional – topping: heat 1 tablespoon ghee or oil in a pan. Add cumin seeds, onions and green chilies. Saute them on a medium high flame until transparent yet crunchy. This will bring out the sweet flavor from the onion. They should not turn soft. Cool these completely.

How to make pesarattu

  • Heat a tawa or non-stick griddle on a medium flame.
  • If using a cast iron pan, when it turns hot, drizzle few drops of oil or ghee and rub with a piece of sliced onion. Wipe off the excess. This prevents the pesarattu from sticking to the pan. If using non-stick pan you don't need to grease it.
  • 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 beginning from the center, moving towards the edges of the pan.
  • On a low to medium heat let the pesarattu cook for a few minutes. Pour 1 teaspoon ghee around the edges and the center too.
  • This step is optional for a thin pesarattu. Lightly scrape off the thick parts with a wooden spatula to the thinner parts making it even. (Check my step-by-step photos above)
  • When the pesarattu is done, you will see the edges begin to leave the pan. It also cooks to golden color & crisp on the outside.
  • Then flip and cook on the other side just for a minute or so. When you see the batter is no more raw, then flip back and roast just for a minute until crisp. Optional – Sprinkle 1 to 2 teaspoons of the fried onions here as much as you like.
  • Fold it and remove to serving plate. Do not over cook until it browns or discolors as the taste will alter.
  • To make the next pesarattu, ensure the pan is not too hot. Reduce the flame and cool down a bit. If using cast iron pan, you can rub it well with the onion and few drops of oil.
  • Stir the batter well before making the next one and then use it.
  • These pesarattu are best served hot with this ginger chutney. It is eaten alongside rava upma.
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Notes

You can also make instant pesarattu with skinned yellow moong dal. Just wash and soak the moong dal in slightly hot water for 1 hour. Drain the water and blend the same way as mentioned above.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Pesarattu recipe | How to make pesarattu dosa
Amount Per Serving
Calories 98 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 45mg2%
Potassium 207mg6%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 2g2%
Protein 3g6%
Vitamin A 15IU0%
Vitamin C 3.4mg4%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Reader Interactions

Comments

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  2. Tanusree says

    September 28, 2020

    5 stars
    I prepare this for breakfast pretty regularly, with or without rice being added. Both turn out super tasty.

    Reply
    • swasthi says

      October 4, 2020

      Thank you!

      Reply
  3. Swetha A says

    September 17, 2020

    Hi Swasthi garu,
    Thank you so much for your dedication towards this blog. You are my go to for a lot of Indian recipes. I want to soak the pesarlu/dal for more than 8 hours. How much rice would you recommend I soak the dal with?

    Thanks
    Swetha A

    Reply
    • swasthi says

      September 17, 2020

      Hi Swetha garu
      You are welcome. Glad to know! Thank you!
      You can try with 1/4 cup rice. If using organic green gram you can soak for 8 hours, skip rice completely yet can make crispy pesarttu. Hope this helps.

      Reply
  4. Ayaansh reddy says

    August 9, 2020

    5 stars
    how many dosa’s can we expect from 1 cup of green gram?
    what is the size of cup?

    Reply
    • swasthi says

      August 10, 2020

      Hi,
      I have mentioned in the recipe card. The recipe makes 14 pesarattu. The cup size is 240 ml. You can also use a 250 ml cup.

      Reply
  5. Shilpa Bhange says

    April 1, 2020

    5 stars
    Hi…
    I made this Pesarattu dosa today…. followed your recipe meticulously. It turned out yummy!

    Reply
    • swasthi says

      April 2, 2020

      Hi Shilpa
      Glad it turned out good. Thank you

      Reply
  6. Vino says

    February 8, 2020

    Hello Swasthi
    I love dosa especially the moongdal version. I failed dismally. The batter got stuck. I used 3 different pans. Still did not get it right.
    I soaked it overnight.
    I tried rubbing the onion also got stuck.
    Please assist.

    Reply
    • swasthi says

      February 8, 2020

      Hi Vino,
      For pesarattu, moong dal should never be over soaked. 4 o 6 hours is the max. The lesser soaking helps to get a crisp texture. You didn’t get them because they got over soaked. Add some rice flour to the batter and use up. Though the taste will be different you can avoid the wastage. Next time try with 4 to 6 hours soaking. You should also not add water once you are done blending. Hope this helps.

      Reply
  7. Pammi says

    January 21, 2020

    Awesome recipe. So simple! So delicious!! So nutritious !!! Thank you !!!!

    Reply
    • swasthi says

      January 28, 2020

      Welcome Pammi

      Reply
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  9. Richa says

    October 27, 2019

    Thanks Swasthi…
    Appreciate the way you have detailed out the recipe and related suggestions…very helpful

    Reply
    • swasthi says

      October 29, 2019

      Welcome Richa
      Thank you!

      Reply
  10. Karuna says

    July 10, 2019

    5 stars
    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.

    Reply
    • swasthi says

      July 10, 2019

      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.

      Reply
  11. neetu says

    May 6, 2019

    Hello,

    Do you know how long can pesarattu batter last in the fridge?

    Thanks.

    Reply
    • swasthi says

      May 6, 2019

      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.

      Reply
    • Vaishnavi says

      October 26, 2019

      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?

      Reply
      • swasthi says

        October 26, 2019

        Yes Vaishnavi,
        It does affect the texture. It is best to blend and make immediately.

        Reply
    • Pooja says

      May 24, 2020

      Dear Swasthi, I tried the recipe for breakfast, the batter is very tasty but I had a hard time spreading the batter on tawa, please explain why,
      Love your recipes, such a savior.

      Reply
      • swasthi says

        May 24, 2020

        Hi Pooja
        Thank you! Can you explain what happened?

        Reply
  12. Manjula says

    April 13, 2019

    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….

    Reply
    • swasthi says

      April 13, 2019

      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.

      Reply
  13. Poornima says

    March 29, 2019

    5 stars
    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

    Reply
    • swasthi says

      March 29, 2019

      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.

      Reply
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  15. shalini says

    November 16, 2018

    I liked your recipe your recipe swasthi i tried your recipe this year on diwali

    Reply
    • swasthi says

      November 17, 2018

      Thank you so much Shalini

      Reply
      • WB says

        April 21, 2019

        Is the calorie count for per dosa or for total number of dosas?

        Reply
        • swasthi says

          April 23, 2019

          Yes it is per dosa.

          Reply
  16. Harshitha says

    October 7, 2018

    5 stars
    Hello…
    I don’t know why my dosa s nt coming properly…
    .may b my batter didn’t cm properly ?

    Reply
    • swasthi says

      October 7, 2018

      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.

      Reply
  17. Purna says

    August 6, 2018

    Excellent pesarattu

    Reply
    • swasthi says

      August 6, 2018

      Thank you

      Reply
  18. Vidyalekha Vani says

    May 28, 2018

    5 stars
    Sooo yummy! Thanks Swasti. I have a question, are you telugu? Coz you do know these recipes from Andhra very well…

    Reply
    • swasthi says

      May 30, 2018

      Hi Vidya
      You are welcome. Thank you very much. We are a telugu speaking family. Hope you like the recipes.
      🙂

      Reply
  19. Anandhi says

    April 28, 2018

    5 stars
    Healthy breakfast. Love these pesarattu

    Reply
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  21. Piyali says

    April 27, 2018

    5 stars
    We love these pesarattu at home. I could never make them right until I followed your recipe. Thanks keep posting

    Reply
    • swasthi says

      April 27, 2018

      You are welcome Piyali.
      Thanks for trying. Yes will surely keep posting

      Reply
  22. neha says

    April 7, 2018

    5 stars
    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?

    Reply
    • swasthi says

      April 7, 2018

      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.

      Reply
  23. Ravivarma says

    September 23, 2017

    5 stars
    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

    Reply
    • swasthi says

      September 25, 2017

      Hello Ravivarma Sir,
      Glad to know you. Thanks a lot for the compliments. It means a lot.
      🙂

      Reply
  24. Papia says

    June 28, 2017

    5 stars
    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

    Reply
    • swasthi says

      June 28, 2017

      Welcome Papia
      Thanks for trying. Happy to know you like the recipes
      🙂

      Reply
  25. Madhavilatha says

    May 31, 2017

    5 stars
    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..

    Reply
    • swasthi says

      May 31, 2017

      Hi Madhavi
      i am good. Thank you.
      You can find allam chutney recipe here

      Reply
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