Pesarattu

Pesarattu is one of my favorite breakfast recipes – a classic from Andhra Pradesh that’s simple, healthy, and full of flavor. Made mainly with green gram (moong dal), it’s light on the stomach but still keeps you full and energized. What I love most is how earthy and fresh it tastes – no fermentation, no long wait times after grinding, and yet, the dosa that comes out is so crisp and satisfying.

The base is soaked green gram – soaked overnight to soften – and sometimes I add a little raw rice too. Rice is totally optional, but I’ve noticed it makes the dosa turn out crispier, especially if you like that golden, lace-like edge.

The soaked dal (and rice, if using) is ground with green chilies, ginger, cumin seeds, and just enough water to make a thick, smooth batter. There’s no need to ferment – just grind, rest it briefly, and it’s ready to use.

If you’re using an iron tawa, here’s a small tip: rub a cut onion over the surface before pouring the batter. It helps prevent sticking and adds a touch of aroma too. Once the tawa is hot and ready, pour the batter and spread it like a dosa. I usually sprinkle finely chopped onions on top – it gives a bit of crunch and sweetness when cooked. A few drops of oil or ghee around the edges, and that’s all it needs.

You can cook it on one side only (traditional style), or flip and cook both sides depending on your preference. Either way, it comes out flavorful, protein-rich, and golden.

Pesarattu pairs beautifully with coconut chutney, ginger chutney, or even sambar. Sometimes I even enjoy it with a bit of podi and ghee. It’s such a comforting dish – simple, nutritious, and made with everyday pantry ingredients.

If you haven’t tried Pesarattu yet, it’s definitely worth making. It’s one of those dishes that doesn’t need too much fuss, and once you try it, you’ll keep going back to it again and again.

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Healthy

Pesarattu

Author: Ushadevi Cooking Method: Frying, Grilling Cuisine: Andhra, Indian Courses: Breakast, Vegetarian

Difficulty: Intermediate Prep Time 6 hrs Cook Time 10 mins Total Time 6 hrs 10 mins

Servings: 5

Best Season: Suitable throughout the year

Description

Pesarattu (also known as Pesara Dosa or Moong Dal Dosa) is a typical Andhra recipe. It's a protein-rich, tasty breakfast — perfect for an energetic start to your day.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Green Gram
• 1 ¹⁄₂ teaspoon Raw rice
• 1 inch Ginger
• 4 Green chillies (chopped)
• 1 teaspoon Cumin seeds
• 2 medium Onion (Chopped)

Instructions

1. Soak moong dal (green gram) and raw rice overnight or for at least 4 hours. (Rice is added to make the dosa crispy — this is optional.)
2. Grind the soaked green gram, rice, ginger, green chillies, and cumin seeds with enough water to make a smooth batter.
3. If the batter is too thick, you can add more water — but do not make it runny.
4. Add enough salt and mix well.
5. Heat a tawa. If you're using an iron tawa, cut an onion and rub it on the surface to prevent the dosa from sticking.
6. With a ladle, pour the batter onto the tawa and spread it evenly in a circular motion.
7. Sprinkle chopped onions over the dosa and press gently.
8. Brush some oil around the edges to make it crispy.
9. You can either flip the dosa and cook both sides or cook just one side (since the dosa is thin, cooking one side is usually enough).
10. Serve hot with coconut chutney!