Pesarattu | How to make Pesarattu

By Tanuja G  |  30th Nov 2015  |  
4.7 from 2 reviews Rate It!
  • Photo of Pesarattu by Tanuja G at BetterButter
Pesarattuby Tanuja G
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About Pesarattu Recipe

Pesarattu is dosa made from whole mung. This is one of the best foods that can be had while on diet. It helps a lot in weight reduction and is filling too at the same time. It is best paired with allam chutney i.e. a chuntey made with ginger and tamarind. Goes well with crushed jaggery too.

Pesarattu is a delicious dish which is liked by the people of every age group. Pesarattu by Tanuja G is a step by step process which is best to understand for the beginners. Pesarattu is a dish which comes from Andhra Pradesh cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 2 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Pesarattu takes few minute for the preparation and 10 minute for cooking. The aroma of this Pesarattu make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Pesarattu will be the best option for you. The flavor of Pesarattu is unforgettable and you will enjoy each and every bite of this. Try this Pesarattu at your weekends and impress your family and friends.


Ingredients to make Pesarattu

  • 1 cup of whole moong.
  • water to soak.
  • A pinch of methi seeds.
  • 2-3 tsp of parboiled rice optional.
  • 1 inch ginger
  • 1 tsp cumin seeds
  • 2-3 green chillies optional
  • oil for roasting
  • salt to taste

How to make Pesarattu

  1. Clean and wash whole moong. Soak it in 2 cups of water overnight.The next morning, rinse and discard the soaked water.
  2. Grind into a smooth paste along with green chillies, ginger, cumin seeds, sea salt. Use water only if needed.
  3. Take it into a bowl. check for the consistency. It shouldn't be too thick or too thin.
  4. Heat dosa tava. Spread it like dosa. Add 3-4 drops of oil on the edges and let roast on medium flame.
  5. Flip and roast on the other side too.

My Tip:

Generally, finely diced onions are spread on the pesarattu before serving. This gives a nice texture to the pesarattu. Onions can even be added while grinding the batter.

Reviews for Pesarattu (2)

Jhumpa Bhowmick2 years ago

My favorite. We call it chilla. Same process but learned a word. Peserattu

Sonal sons4 years ago

very nice and innovative way of using moong dal.usually I only use whole moong dal for sprouts.

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