Pesarattu is an iconic breakfast dish from Andhra Pradesh, particularly beloved in Telugu-speaking households across South India. The name comes from two Telugu words: ‘pesara’, meaning green gram and ‘attu’, meaning dosa or crepe. Unlike traditional dosas, which use fermented rice and lentil batter, pesarattu is made with whole green moong beans, ground fresh with ginger, cumin, and green chillies. This recipe requires no fermentation at all. The key to making perfect pesarattu lies in the soaking time (4-6 hours, not more), the batter's consistency (thick yet spreadable), and the cooking technique (spreading it thin and scraping it to achieve crispness).
Clean and pick any stones from the green gram. Rinse thoroughly until the water runs clear. Soak in enough water for 4-6 hours (not more, or pesarattu won't be crispy). If using rice, soak it with the dal.
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Prepare onion topping (optional)
Heat 1 tablespoon of ghee in a pan. Add cumin seeds, chopped onions, and green chillies. Sauté over a high flame until transparent and slightly golden, but still crunchy. Cool and set aside for topping.
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Grind the batter
Drain the soaked green gram and rinse well. Add to the blender with ginger, green chillies, cumin seeds, and salt. Add a little water and grind to a smooth batter with dosa-like consistency. The batter should be thick yet pourable and spreadable.
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Heat the tawa
Heat a griddle or a non-stick pan over medium heat. For cast iron, rub with sliced onion dipped in oil when hot, then wipe excess. Test heat by sprinkling water - it should sizzle rapidly.
Description - Step 5
Spread the pesarattu
Pour ½-¾ cup batter in the centre. Quickly spread thin from the centre to the edges using the back of the ladle in circular motions. Drizzle ½-1 teaspoon ghee around edges and centre.
Description - Step 6
Cook and scrape
Cook on medium-low heat. When the base firms up, lightly scrape the thick parts with a wooden spatula toward the thinner areas. The edges will begin to lift when done. Cook until golden and crispy.
Description - Step 7
Flip and finish (optional)
If the batter is moist, flip and cook the other side briefly. For thin pesarattu, flipping isn't necessary. Add fried onion topping if desired. Fold and serve immediately.
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Indian
Intermediate
Main Course
