📝 About This Recipe
Hailing from the heart of Andhra Pradesh, Pesarattu is a nutritional powerhouse made from protein-rich whole green moong dal. Unlike traditional rice-based dosas, this vibrant green crepe requires no fermentation, offering a unique earthy flavor profile punctuated by spicy ginger and fresh green chilies. It is celebrated for its signature crispy edges and soft, savory center, making it the crown jewel of South Indian high-protein breakfasts.
🥗 Ingredients
The Batter Base
- 1 cup Whole Green Moong Dal (washed and soaked)
- 2 tablespoons Raw Rice or Idli Rice (adds essential crispiness)
- 1 inch Fresh Ginger (peeled and roughly chopped)
- 3-4 pieces Green Chilies (adjust to heat preference)
- 1 teaspoon Cumin Seeds (Jeera)
- 1 teaspoon Salt (or to taste)
- 1/2 to 3/4 cup Water (for grinding to a smooth consistency)
The Toppings & Frying
- 1 large Red Onion (very finely chopped)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1-2 pieces Green Chilies (finely minced for extra heat)
- 4-5 tablespoons Ghee or Cold-Pressed Peanut Oil (for drizzling on the pan)
👨🍳 Instructions
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1
Rinse the whole green moong dal and rice under cold running water 3-4 times until the water runs clear. Soak them together in a large bowl with 3 cups of water for at least 5 to 6 hours, or ideally overnight.
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2
Drain the soaking water completely. Transfer the soaked dal and rice into a high-speed blender or wet grinder.
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3
Add the chopped ginger, green chilies, and cumin seeds to the blender. These aromatics are crucial for digestion and flavor.
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4
Blend the mixture, adding water gradually (about 1/2 cup), until you achieve a smooth, pourable consistency similar to a traditional dosa batter. It should not be too runny.
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5
Pour the batter into a mixing bowl. Stir in the salt and a pinch of hing (asafoetida) if desired. Unlike rice dosa, you can use this batter immediately without fermentation.
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6
Heat a non-stick or well-seasoned cast-iron tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate instantly.
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7
Lightly grease the tawa with a drop of oil and wipe it off with a paper towel or a slice of onion to create a non-stick surface.
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8
Pour a ladleful of batter (about 1/3 cup) into the center of the tawa. Using the back of the ladle, gently spread the batter in a circular motion, starting from the center and moving outwards to form a thin crepe.
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9
Immediately sprinkle a tablespoon of finely chopped onions, cilantro, and minced green chilies over the surface while the batter is still wet.
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10
Drizzle a teaspoon of ghee or oil around the edges and a little in the center. Press the onions down gently with a spatula so they stick to the batter.
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11
Cook on medium heat for 2-3 minutes until the edges start to turn golden brown and lift away from the pan. The bottom should be crispy and charred in spots.
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12
You can flip the Pesarattu to cook the onion side for 30 seconds for a toasted onion flavor, or leave it one-sided for a traditional look. Fold it in half or roll it into a cylinder.
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13
Wipe the tawa with a damp cloth before making the next Pesarattu to bring down the temperature, ensuring the next one spreads evenly.
💡 Chef's Tips
For maximum crispiness, don't skip the 2 tablespoons of rice; it provides the structural integrity the dal lacks. If the batter becomes too thin, whisk in a tablespoon of rice flour or besan to thicken it back up. Always grind the ginger and chilies with the dal rather than adding them later for a more uniform, infused flavor. Use a cast-iron skillet for that authentic rustic texture and superior heat retention. If you prefer a softer Pesarattu, use split yellow moong dal instead of whole green moong dal.
🍽️ Serving Suggestions
Serve piping hot with Allam Pachadi (Andhra Ginger Chutney) for the most authentic flavor pairing. Pair with a side of Upma tucked inside the crepe to create the famous 'MLA Pesarattu'. A cooling bowl of fresh coconut chutney or peanut chutney balances the heat beautifully. Enjoy with a hot tumbler of South Indian Filter Coffee for a complete breakfast experience. A dollop of fresh white butter on top adds a luxurious, creamy finish to the earthy crepe.