Pesarattu is a very popular breakfast in Andhra Pradesh (India), pesara means green gram, attu means dosa . Pesarattu is considered as a very healthy breakfast in India. My grand father likes pesarattu very much which he loves to eat with sugar and we love to have it with chutneys, which goes well with both. My family they love mostly groundnut chutney and other chutneys like ginger chutney, coconut chutney, brinjal chutney. You can serve any chutney you like.

Pesarattu is made with whole green moong dal, which is soaked for 6hrs to overnight in the water. Can add cumin seeds, green chillies, ginger while grinding, as it gives a good flavour and taste also. I add rice flour powder or raw rice to have crispy pesarattu and good colour, can view the pictures. Just ground it to a paste like we do for dosa batter and it is ready for cooking, can ferment also. I do fermenting for crispy, softness, taste and good colour, without fermentation also it tastes good. In restaurants it is served with upma. It is served like masala dosa, upma inside the pessarattu . It is delicious and healthy.


  • Whole green moong dal – 1 1/2 cups
  • Ginger (chopped) – 1 to 2 tsp
  • Cumin seeds – 1 tsp
  • Green chillies – 3
  • Water – 2 1/2 cups
  • Rice flour – 3 1/2 to 4 tbsp
  • Salt - as per taste
  • Stuffing/garnishing

  • Onion (chopped) – 1
  • Coriander leaves (chopped) – 1/2 cup
  • Green chilli (chopped) – 3
  • Mint (chopped) – few
  • Cumin seeds (optional) – few tsp


    Making batter

  • Soak moong dal in water for 6hrs to overnight.
  • Strain the water and use it for grinding.
  • Put the moong dal, green chillies, ginger, cumin seeds in a grinder or mixer, ground it to a fine paste by adding required water.
  • It should be like dosa batter, nor thin nor thick.
  • Add rice flour, salt in the moong dal paste mixture and mix well or while grinding, add the ingredients so that it is mixed well.
  • Add water according to the dal and your mixer needs to run smoothly.
  • Grind it in proportion, as if the mixer is over loaded, then it will not run smoothly.
  • Pour it in the containers for fermentation, fill the container half, as after fermenting, the batter rises. Can view my dosa batter recipe, so that you will get an idea about grinding and fermenting.
  • Can cook directly also, without fermentation, but it has different taste.
  • Cooking pesarattu

  • Chop all the vegetables and keep it ready.
  • Can mix all the vegetables or can keep it separate, to sprinkle on the dosa.
  • After fermentation, my batter was thick, so I added 1cup water to make dosa consistency.
  • First we have to prepare the tava before pouring the batter, to get good pessarattu or moong dal dosa.
  • Preheat the dosa tava or griddle or non-stick dosa tava , when it is hot drizzle 1/2tsp oil, and wipe it with slice of onion or the tip of the onion , just clean the tava, do not burn your hand in it. pesarattu will come in good golden brown colour and it will not stick to the tava.
  • Just before putting the batter on tava, sprinkle little water on tava , as soon as the sizzling sound comes, again clean the tava with onion. The water is sprinked to bring the temperature of tava little down, so that we can rotate the batter well.
  • Then put a spoonful of batter or ladleful batter in the middle of tava and spread it with the help of laddle as a medium circle size dosa with very thin base.
  • The tava should be hot, as when we put the batter and make dosa sizzling sound should come.
  • Swirl the spoon round, clockwise direction, rotate it round, but not slowly, little quick, otherwise it will start sticking to the tava.
  • Sprinkle the chopped onion, coriander leaves, cumin seeds and green chillies immediately, when the batter is raw, as it will stick to it.
  • Drizzle oil around the dosa and few drops on the dosa, let it cook for few min, till you can see on the dosa itself the light golden colour.
  • Flip the dosa , if the onions are falling apart, its okay.
  • When you turn the dosa, press on the top of the dosa, so the onions and other vegetables are attached well.
  • Drizzle little oil around it.
  • After few seconds, when it is cooked, flip it back, fold and serve it on a plate.
  • If upma is made, either you can serve it in separate bowl or in the middle of dosa like how we prepare masala dosa, can view in my masala dosa recipe.
  • Repeat the same above process, every time you cook the dosa.
  • Every time you put the dosa, clean the tava with the onion if you want and then put the batter, to avoid sticking and a good colour will come on dosa.
  • After 2 or 3 dosas , try to sprinkle some water and wipe it with the onion, so that dosa will come out easily in shape.
  • Serve it with any chutney you or curry also or simple sugar it tastes good.
  • I have served it with brinjal chutney and upma.


  • Before making dosa , always prepare your dosa tava or griddle ready, by rubbing it with onion and then sprinkling some water and again rubbing it with onion. This will give you perfect dosa and other dosas you make.
  • If the batter is little coarse, but it should be dosa consistency.
  • Can view the notes in my dosa recipe.
  • For the variation, try to sprinkle some idli podi or dry coconut chilli powder, or curry leaf powder on dosa , we call it as a podi (powder), we get it in Chennai and Andhra and other south places also. It will give you different tatse.
  • I sometimes sprinkle vegetables and just cumin seeds, to get that flavour.

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