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.
What is pesarattu? Pesarattu is a thin breakfast crepe made with green gram, ginger, cumin & chilies.
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.
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.
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. 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.
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.
7. When it is roasted well, you get a thin crispy pesarattu. 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 we made at step 2.
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.
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.
You may also like these
Instant moong dal dosa
Punugulu
Dosa recipe
Dibba rotti
Pesarattu recipe | How to make pesarattu dosa
For best results follow the step-by-step photos above the recipe card
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)
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.
Notes
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)
© Swasthi’s Recipes
Tanusree says
I prepare this for breakfast pretty regularly, with or without rice being added. Both turn out super tasty.
swasthi says
Thank you!
Swetha A says
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
swasthi says
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.
Ayaansh reddy says
how many dosa’s can we expect from 1 cup of green gram?
what is the size of cup?
swasthi says
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.
Shilpa Bhange says
Hi…
I made this Pesarattu dosa today…. followed your recipe meticulously. It turned out yummy!
swasthi says
Hi Shilpa
Glad it turned out good. Thank you
Vino says
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.
swasthi says
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.
Pammi says
Awesome recipe. So simple! So delicious!! So nutritious !!! Thank you !!!!
swasthi says
Welcome Pammi
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.
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.
Pooja says
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.
swasthi says
Hi Pooja
Thank you! Can you explain what happened?
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.
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