Pesarattu Recipe | Crispy and Nutritious Green Gram Pancake

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Pesarattu is a popular breakfast dish from Andhra Pradesh, India. It’s a savory crepe made from green gram (moong dal) batter, known for its crispy texture and wholesome goodness. Unlike traditional dosa, pesarattu uses whole green gram instead of rice, making it rich in protein and fiber. It’s delicious on its own or served with ginger chutney or any other chutney!

Pesarattu or Crispy and Nutritious Green Gram Pancake

Preparation Time: 6 -8 hours (including soaking time)
Cooking time: 30 minutes
Serves: 4

Ingredients

Green gram (whole moong dal), soaked for 6-8 hours or overnight - 1 cup

Dosa rice – ¼ cup (optional), I used

Green chilies – 2 (adjust to taste)

Piece of ginger - 1-inch

Cumin/ Jeera – 1 tsp

Salt - to taste (acout ½ tsp)

Water as needed

Oil or ghee for cooking

Method

  • Soak the Green Gram & rice: Rinse the green gram & rice thoroughly and soak it in enough water for at least 6-8 hours or overnight. This softens the dal and makes it easier to grind.
  • Prepare the Batter: Drain the soaked dal, rice and add it to a blender. Add green chilies, ginger, cumin seeds and a little water. Grind to a smooth batter, similar to dosa batter consistency. The batter should be thick but pourable. Add salt and mix well.
  • Cook the Pesarattu/ green gram dosa:
  • Heat a non-stick or cast-iron skillet over medium heat. Grease lightly with oil or ghee. Pour a ladleful of batter onto the pan and spread it evenly in a circular motion to form a thin crepe.
  • Drizzle a little oil around the edges and on top. Cover & cook until the edges turn golden brown and the surface looks dry, about 2-3 minutes.
  • Flip the pesarattu and cook the other side for 1-2 minutes until it turns crisp. You can cook just one side as well if you prefer it softer.
  • Serve Hot: Serve pesarattu hot with ginger chutney, coconut chutney, or side dish of choice.

Pesarattu

Notes:

  • Soaking the green gram well is key to a smooth batter.
  • Add water gradually while grinding to get the right consistency.
  • Cooking on medium heat helps get a crispy yet cooked-through crepe.
  • For an extra twist, stuff pesarattu with upma or spiced potatoes for a filling breakfast.
  • Optionally you can add finely chopped onions & coriander leaves to the dosa batter for the enhanced taste.
Pesarattu or Crispy and Nutritious Green Gram dosa

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