Name: Authentic Andhra Pesarattu Recipe: Quick & Easy Green Gram Dosa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup Mung Bean (also known as paasi payarru, green, moong dal, whole); 1/2 cup Rice (preferably parboiled or short grain, raw); 1.5 tsp Salt (adjust to taste); 2 tbsp Oil (for greasing the griddle and cooking); Ginger Chutney (a classic accompaniment, allam chutney, as needed); Upma (as needed, plain upma makes a delicious topping for a more substantial meal (mla pesarattu style))

Authentic Andhra Pesarattu Recipe: Quick & Easy Green Gram Dosa

30 minutes

772 reads

4.25 from 4 votes

Andhra Brunch Homestyle Cooking South Indian

About Authentic Andhra Pesarattu Recipe: Quick & Easy Green Gram Dosa

Discover the delightful taste of Pesarattu, a South Indian crepe made from whole green gram (moong dal) and rice. Originating in Andhra Pradesh, this savory pancake is a quick and healthy alternative to traditional fermented dosas. Its unique flavor and light texture make it a perfect breakfast or snack, enjoyed throughout Andhra Pradesh and Rajasthan.

Unlike other dosas, Pesarattu requires no fermentation, making it incredibly easy to prepare. The simple recipe combines whole green gram, rice, and minimal seasonings for a naturally delicious and protein-packed meal. Often served with a spicy ginger chutney (allam chutney), it can also be elevated with a scoop of upma, a combination famously called MLA Pesarattu.

This recipe provides a step-by-step guide to achieving perfectly crispy and flavorful Pesarattu. Get ready to savor the authentic taste of this South Indian gem!

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Recipe Time & More

Prep20

Cook10

Total30

Calories16 kcal

Serves

Served AsBreakfast

Recipe TasteSalty

Ingredients

Dry Ingredients

▢ 1 cup Mung Bean also known as paasi payarru, green, moong dal, whole
▢ 1/2 cup Rice preferably parboiled or short grain, raw
▢ 1.5 tsp Salt adjust to taste

For Cooking

▢ 2 tbsp Oil for greasing the griddle and cooking

Optional Serving Suggestions

▢ Ginger Chutney a classic accompaniment, allam chutney, as needed
▢ Upma as needed, plain upma makes a delicious topping for a more substantial meal (mla pesarattu style)

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Instructions

Preparation

Wash the whole green gram and rice thoroughly. Soak them together in plenty of water for at least 6 hours, or preferably overnight.

Grinding

Drain the soaked mixture well. Grind the soaked ingredients in a blender, adding water gradually to achieve a smooth, slightly runny batter, similar in consistency to dosa batter. Don't over-blend.

Resting and Seasoning

Transfer the batter to a bowl. Add salt and mix well. Let the batter rest for 5-10 minutes to allow the flavors to meld.

Cooking the Pesarattu

Heat a non-stick griddle or tawa over medium heat. Lightly grease the griddle with oil.
Pour a ladleful of batter onto the hot griddle. Spread it into a thin, round crepe using the back of the ladle.
Drizzle a little oil around the edges of the pesarattu. Cook until the edges are crisp and lightly browned.
Carefully flip the pesarattu and cook the other side until golden brown and cooked through.
Remove from the griddle and serve immediately. Serve hot with ginger chutney and/or upma.

Recipe Notes

Expert Tips for Perfect Pesarattu

For a smoother batter, strain the batter through a fine-mesh sieve after grinding.
Adjust the amount of water in the batter to reach your desired consistency. A slightly thinner batter will result in crispier pesarattu.
Don't overcrowd the griddle; cook the pesarattu in batches to ensure even cooking.
If the pesarattu sticks to the griddle, try adding a little more oil.