Pesarattu (Andhra Green Gram Dosa)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Pesarattu is one of the best-known breakfasts of Andhra Pradesh. Whole green gram (moong) is soaked and ground with green chilies and ginger into a thin batter, then spread into a crisp, green crepe. Unlike many dosas it needs no fermentation, so you can make it the same day. Andhra Pradesh cooking is often described as bold and fiery, with plenty of chilies, tamarind and spice powders. Read more in Indian regional cuisines.

It is often served with allam pachadi (ginger chutney) or a simple coconut chutney, and sometimes filled with upma to make “MLA pesarattu”.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Sonika Agarwal on Pexels; Photo 2: Smitha Nittur on Pexels; Photo 3: Siddharth on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Pesarattu (Andhra Green Gram Dosa)

Author: KP Cooking Method: Pan-Frying Cuisine: Andhra Pradesh, Indian Courses: Breakfast, Lunch Recipe Keys: Gluten Free Low Carb Quick Meals Vegan Vegetarian Meals

Prep Time 20 mins Cook Time 20 mins Rest Time 360 mins Total Time 6 hrs 40 mins

Servings: 4

Description

Pesarattu: a crisp, protein-rich Andhra crepe made from whole green gram (moong), green chilies and ginger. Vegan and gluten-free, served with ginger chutney.

Ingredients

Servings

For the batter

• 1 ¹⁄₂ cups whole green gram (green moong) (about 300 g, soaked 6 hours)
• 3 green chilies (chopped, to taste)
• 1 inch fresh ginger (about 2.5 cm, chopped)
• 1 tsp cumin seeds
• 2 tbsp rice flour (optional, for crispness)
• 1 tsp salt (to taste)
• 1 cup water (about 240 ml, as needed)

To cook and serve

• 1 small onion (finely chopped, for topping)
• 3 tbsp oil (for cooking)

Instructions

1. Rinse the green gram and soak it in plenty of water for at least 6 hours or overnight. Drain.
2. Blend the soaked green gram with the green chilies, ginger, cumin, rice flour, salt and about 3/4 cup water into a smooth batter. Add more water if needed until it is pourable, like thin pancake batter.
3. Heat a flat non-stick pan or cast-iron griddle over medium heat. Sprinkle a few drops of water; it should sizzle. Lightly oil the pan.
4. Pour a ladle of batter in the center and spread outward in a circular motion into a thin round, about 20 cm / 8 in.
5. Sprinkle a spoonful of chopped onion on top. Drizzle a little oil around the edges and cook for 2 to 3 minutes until the underside is golden and crisp.
6. Flip if you like and cook for 30 seconds more, or fold and serve as is. Serve hot with ginger or coconut chutney.

Note

The batter should be thin. If it is too thick, the pesarattu will be soft instead of crisp. Naturally gluten-free and vegan. Raw or undercooked beans should be avoided, so cook until fully done. Best eaten fresh.