Pesarattu
An authentic vegetarian recipe from Andhra Pradesh, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
250g Whole green moong dal (with skin)
30g Raw rice
20g Ginger
4piece Green chillies
5g Cumin seeds
80g Onion, finely chopped
20g Fresh coriander leaves, chopped
6g Salt
40ml Oil for cooking
300ml Water
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the whole green moong dal and raw rice together under cold water until the water runs clear. Soak in plenty of water for 6–8 hours or overnight.
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Drain the soaked dal and rice. Transfer to a blender along with the ginger, green chillies, and cumin seeds. Blend with 200–250 ml water into a smooth, slightly coarse batter. The batter should be thinner than idli batter but thicker than dosa batter.
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Transfer the batter to a bowl. Add salt and mix well. The batter does not need fermentation — pesarattu is made from fresh batter.
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Heat a flat tawa or non-stick pan over medium-high heat. Drizzle a few drops of oil and spread with a paper towel.
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Pour a ladleful (about 80 ml) of batter onto the centre of the hot tawa. Using the back of the ladle, spread the batter in quick, circular motions into a thin crepe about 20–22 cm in diameter.
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Drizzle a teaspoon of oil around the edges and on top of the pesarattu. Sprinkle finely chopped onion and coriander leaves over the surface.
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Cook on medium-high heat for 2–3 minutes until the edges turn crisp and golden and the surface looks set and dry.
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Flip carefully and cook the other side for 1–2 minutes until lightly golden. Pesarattu is thinner and crispier than regular dosa.
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Fold in half or roll and remove from the tawa. Repeat with the remaining batter, stirring it before each pour.
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Serve hot with ginger chutney (allam pachadi) and upma stuffed inside — the classic Andhra combination known as MLA pesarattu.
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Chef's Tips
Using whole green moong dal (with the skin) is essential for authentic pesarattu; the skin gives the crepe its characteristic green colour and earthy flavour.
The batter should be used fresh — unlike regular dosa batter, pesarattu batter does not need fermentation and is best used within a few hours of grinding.
Spreading the batter quickly and thinly is the key to crispy pesarattu; a thick pesarattu will be soft and chewy rather than crisp.
Allam pachadi (ginger chutney) is the traditional accompaniment and its sharp, spicy flavour perfectly complements the mild, earthy taste of the green moong crepe.
About This Dish
Pesarattu is a traditional vegetarian dish from Andhra Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Using whole green moong dal (with the skin) is essential for authentic pesarattu; the skin gives the crepe its characteristic green colour and earthy flavour. - The batter should be used fresh — unlike regular dosa batter, pesarattu batter does not need fermentation and is best used within a few hours of grinding. - Spreading the batter quickly and thinly is the key to crispy pesarattu; a thick pesarattu will be soft and chewy rather than crisp. - Allam pachadi (ginger chutney) is the traditional accompaniment and its sharp, spicy flavour perfectly complements the mild, earthy taste of the green moong crepe.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy