📝 About This Recipe
Hailing from the vibrant coastal region of Andhra Pradesh, Pesarattu is a nutritional powerhouse that redefines the savory crepe. Unlike traditional dosas, this batter is made from whole green mung beans, offering a nutty, earthy depth and a stunning emerald hue. It is prized for its crisp edges and soft, spiced center, making it a beloved protein-rich breakfast that is as wholesome as it is addictive.
🥗 Ingredients
The Batter Base
- 1 cup Whole Green Mung Beans (Pessalu) (rinsed thoroughly)
- 2 tablespoons Raw Rice (for extra crispness)
- 1 inch Fresh Ginger (peeled and roughly chopped)
- 3-4 pieces Green Chilies (adjust to heat preference)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Salt (or to taste)
- 1/2 cup Water (for grinding, plus more for soaking)
The Toppings & Sautéing
- 1 medium Red Onion (very finely chopped)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1-2 pieces Green Chilies (finely minced for topping)
- 1/2 inch Ginger (finely minced)
- 4 tablespoons Ghee or Vegetable Oil (for frying)
👨🍳 Instructions
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1
Begin by washing the whole green mung beans and raw rice in cold water 3-4 times until the water runs clear.
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2
Place the beans and rice in a large bowl, cover with plenty of water, and soak for at least 6 hours, or ideally overnight, to ensure a smooth batter.
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3
Drain the soaking water completely. Transfer the soaked beans and rice into a high-speed blender or wet grinder.
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4
Add the chopped ginger, 3-4 green chilies, cumin seeds, and salt to the blender.
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5
Grind the mixture into a smooth, slightly grainy paste. Add water 1-2 tablespoons at a time—the batter should be thick but pourable, similar to pancake batter.
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6
Transfer the batter to a bowl. Unlike traditional dosa, Pesarattu batter does not require fermentation; you can use it immediately for the best flavor.
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7
Heat a non-stick or cast-iron griddle (tawa) over medium heat. To test if it's ready, sprinkle a few drops of water; they should sizzle and evaporate instantly.
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8
Lightly grease the pan with a drop of oil and wipe it off with a paper towel or a cut onion to create a natural non-stick surface.
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9
Pour a large ladleful of batter into the center of the griddle. Using the back of the ladle, gently spread the batter in a circular motion, starting from the center and moving outward to form a thin crepe.
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10
Immediately sprinkle a generous tablespoon of the finely chopped onions, minced ginger, green chilies, and cilantro over the wet batter. Press them down gently with a spatula.
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11
Drizzle a teaspoon of ghee or oil around the edges and a little in the center. This creates the signature crispy, golden-brown crust.
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12
Cook for 2-3 minutes on medium-high heat until the edges start to lift and the bottom is a deep golden brown. Pesarattu is typically cooked only on one side to keep the toppings fresh, but you can flip it for 30 seconds if you prefer the onions charred.
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13
Fold the crepe in half or roll it up and serve immediately while piping hot and crispy.
💡 Chef's Tips
For maximum crispiness, ensure the rice is added; it provides the structural crunch that mung beans alone lack. Do not over-water the batter during grinding; it should be thick enough to hold its shape but thin enough to spread. If you prefer a softer Pesarattu, use split yellow mung dal instead of whole green beans, though the flavor will be less intense. Always use a well-seasoned cast-iron pan for that authentic, rustic texture and even heat distribution. If the batter is too thick to spread, whisk in a tablespoon of water at a time until it reaches the desired consistency.
🍽️ Serving Suggestions
Serve with 'Allam Pachadi' (a spicy, tangy Andhra Ginger Chutney) for the most authentic experience. Pair with a side of Upma (savory semolina porridge) tucked inside the crepe to make the famous 'MLA Pesarattu'. A cooling Coconut Chutney or a dollop of fresh yogurt balances the heat of the chilies perfectly. Enjoy with a hot cup of South Indian Filter Coffee to complete the traditional breakfast experience. For a modern twist, serve with a side of fresh avocado slices or a tangy tomato-garlic relish.