Pesarattu
A crisp Andhra-style green gram dosa with earthy flavor and a light, satisfying bite. The soaked moong batter cooks up thin and golden, with ginger, chili, and cumin bringing plenty of character without feeling heavy.
For 4 servings
- prep · ~360 min
Soak the green gram and rice.
Rinse the whole green gram and rice well. Soak them together in enough water for 6 hours, then drain fully before grinding.
- mix · ~5 min
Grind the batter.
1.Add the drained green gram and rice to a blender jar.2.Add ginger, green chili, cumin seeds, salt, and water.3.Grind to a slightly coarse but pourable batter.TIPKeep the batter a little coarse for the classic texture, and do not add too much water. - prep · ~2 min
Prepare the topping.
Mix the chopped onion and coriander leaves in a small bowl and keep ready near the stove.
- fry · ~5 min
Cook the first pesarattu.
1.Heat a flat pan over medium heat.2.Pour a ladle of batter in the center and spread it into a thin round dosa.3.Sprinkle some onion and coriander mixture over the top and press lightly.4.Drizzle a little oil around the edges and on top.5.Cook until the base turns golden and crisp, then flip and cook the other side briefly.TIPIf the pan is too hot, the batter will not spread well. Lower the heat for a few seconds before pouring. - fry · ~15 min
Cook the remaining pesarattu.
Repeat with the remaining batter, onion mixture, and oil to make 4 pesarattu. Adjust the heat as needed so each one turns crisp without burning.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked moong very well before grinding, or the batter turns too thin to spread crisp.
- 2Keep the batter slightly coarse rather than silky smooth; that texture gives pesarattu its characteristic bite.
- 3If the tawa is very hot, wipe it briefly with a damp cloth before pouring so the batter spreads evenly.
- 4Sprinkle the onion-coriander topping only after spreading the batter thin; adding it into the batter can make tearing more likely.
- 5Press the onions lightly into the surface so they stick and toast instead of falling off when you flip.
- 6Cook the second side only briefly; most of the crispness develops on the first side and overcooking can dry it out.
- 7Batter can be refrigerated for about a day; stir well before using because the ground moong settles at the bottom.
Adapt it for your goals.
Upma-filled
Fill the cooked pesarattu with soft upma for the classic Andhra pesarattu-upma combo that makes it more substantial.
no onionNo-onion
Skip the onion topping and use just coriander for a simpler version that's useful for onion-free cooking days.
extra spicyExtra-spicy
Increase green chili and add a few crushed black peppercorns to the batter for a sharper, hotter finish.
low oilLow-oil
Use a well-seasoned cast-iron or nonstick pan and brush only a few drops of oil around the edges for a lighter result.
Why this is on our healthy list.
Protein-Rich from Moong
Whole green gram provides plant protein that makes pesarattu more filling than many rice-heavy breakfast dishes.
Good Source of Fiber
Using whole soaked moong with onion and coriander adds fiber, which supports satiety and a steadier, lighter meal.
Naturally Gluten-Free
This recipe relies on green gram and a little rice, making it a good gluten-free option for many eaters.
Frequently asked questions
The pan is usually too hot or the batter is too thick. Lower the heat briefly and add a little water to get a pourable batter.
