What is Pesarattu?

Pesarattu is a green colored dosa made with green gram lentil batter. It is one of the most famous and commonly eaten breakfast in Andhra Pradesh. I also call it protein and fiber rich dosa since it’s high on these 2 nutrients compared to the conventional fermented dosa made from rice and urad dal (both are refined without outer fiber rich covering). I will share my Pesarattu recipe in a minute.

Another benefit of this is that it’s hassle free (no fermentation required) and you can play with its texture by adjusting the rice quantity going in. The batter is pretty long lasting and can be stored in a fridge, and used later for upto 5 days.

What is special in my Pesarattu recipe?

When I was very young, I was used to be quite fussy about the food that I had to chew, specially vegetables and lentils. My mom would grind everything in the flour dough and feed those rotis to me. Conceptually, I find it very similar to what my mother would do for me. Grind the moong dal (we consume in North India) and make a pan cake out of it.

To give this recipe my twist, I have added garam masala/sambhar masala, coriander leaves, cumin and rye seeds to the batter. It make pesarattu more flavourful and reduced rice which makes it pretty soft. So let’s get to the recipe right away

Yield: 12 dosas

Pesarattu Recipe | Andhra style Pesarattu dosa

Prep Time: 20 minutes

Cook Time: 30 minutes

Soaking Time: 8 hours

Total Time: 8 hours 50 minutes

Pesarattu is a green lentil dosa (pan cake), served with sambhar and chutney and is a popular South Indian breakfast. This dosa is believed to have originated in Andhra Pradesh

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Ingredients

• Whole Moong Dal/ Whole Green gram dal– 2 cups
• Rice –2-3 spoons (you may increase it upto ¼ cup if you want a more crispy dosa)
• Green chilies – 1-2 (adjust based on your liking)
• Ginger – 1 inch piece
• Salt – to taste
• Black pepper – ¼ tea spoon
• Garam masala – ½ tea spoon (optional)
• Fresh coriander leaves – 1-2 spoon (chopped- Optional)
• Oil – to make the pesarattu
• Onions – 1 medium, finely chopped (Optional)
• Cumin and Rye seeds- 1 tea spoon each (optional)

Instructions

1. Soak the whole moong daal and rice mixture overnight.
2. Remove water and grind the soaked daal and rice mixture into a smooth batter with ginger and green chilly by adding enough water.
3. The batter should be in the consistency of dosa (easy to spread on tawa) and could also be a little on the coarser side.
4. Add salt, coriander leaves, mustard seeds, cumin seeds, black pepper, garam masala/sambhar masala, chopped onion.
5. Heat the tawa and grease it with oil or ghee. The oil helps the cooked dosa to come off the tawa.
6. Spread about 2 ladleful of batter to make a dosa.
7. Add about a teaspoon of oil around the dosa corners and let it cook until golden brown on one side. Now flip the pesarattu and let it cook on the other side.
8. Repeat with the rest of the batter. Serve hot with sambhar and coconut chutney

Notes

You can make the pesarattu crispier by adding a little rice to the batter.

Recommended Products

I recommend products that will help you make the recipe in the best way possible.

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  If you're looking for a cast iron dosa tawa for home use, this one is pretty good

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 120Total Fat: 53gCarbohydrates: 14gFiber: 14gProtein: 21g

Benefits of various ingredients in Pesarattu recipe

• Curry Leaves – Rich in flavor and antioxidants
• Mustard seeds – Rich in minerals and phytochemicals
• Moong daal – It’s a whole daal which gives enough fiber with proteins. It is powered with B vitamins as well

Nutrition information (2 dosa- medium size, 2 spoon coconut chutney and small bowl of home made sambhar)

Hope you enjoyed this simple and easy to make Andra Style Pesarattu recipe. On some weekends I want to make a South Indian platter for my family, and I like to add this dish to the usual suspects of Idli and Dosas. While we’re still on South Indian dishes, did you check out my Utappam recipe?

You can also supplement your breakfast with soft fluffy Gujarati Khaman Dhokla Recipe. Do let me know in the comments if you enjoyed reading it, I’d love to hear from you whenever you try it out.