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When you are in Andhra Pradesh, you must try their famous whole green moong dosas, known as Pesarattu. On the other hand, you can try it right away in your own kitchen!

These delicious green gram dosas include a little bit of rice for crispness, as well as green chillies and ginger for an elegant flavour.

They are usually filled with sautéed onions, but some people like to use raw onions and coriander, instead. Yet others like to serve it as Special Pesarattu, stuffed with delicious rava upma!

Get the base recipe right, and the rest is left to your imagination.

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Pesarattu recipe - How to make Pesarattu

Soaking Time:  4 hours.   Resting Time:  30 minutes   Preparation Time:    Cooking Time:    Total Time:     15Makes 15 pesarattu (15 pesarattu )
Show me for pesarattu

2 cups whole moong (whole green gram) , soaked for 4 hours and drained
1/4 cup rice (chawal) , soaked for 4 hours and drained
2 tsp oil
1 cup finely chopped onions
1 tsp roughly chopped ginger (adrak)
1 tbsp roughly chopped green chillies
salt to taste
oil for cooking

For Serving
coriander coconut chutney
  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Keep aside.
  2. Combine the ginger and green chillies in a mixer and blend till coarse.
  3. Add the whole moong, rice and 1 cup of water and blend to a coarse mixture.
  4. Transfer the mixture into a deep bowl, add 1 cup of water and salt and mix well. Cover with a lid and keep aside for 30 minutes.
  5. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
  6. Pour a ladleful of the mixture on the tava (griddle) and spread it evenly in a circular motion to make 125 mm. (6”) diameter round.
  7. Smear a little oil around the edges, sprinkle a little onions mixture evenly over it and cook on a medium flame, till the pesarattu turns golden brown in colour.
  8. When the lower side of the pesarattu is lightly browned, turn it over and cook on a medium flame on the other side using a little oil till it turns golden brown in colour.
  9. Fold over to make a semi-circle or a roll.
  10. Repeat with the remaining batter to make 14 more pesarattu.
  11. Serve immediately with coriander coconut chutney.


Coconut Sauce 

Nutrient values (Abbrv) per pesarattu
Energy145 cal
Protein7.6 g
Carbohydrates20.5 g
Fiber5.3 g
Fat3.6 g
Cholesterol0 mg
Sodium9.1 mg
Click here to view calories for Pesarattu

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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 on 06 Sep 21 05:58 PM

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Tarla Dalal    Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
07 Sep 21 03:19 PM
 on 17 Sep 20 09:44 PM

I make this with sprouted moong daal... healthier option
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Tarla Dalal    Shikha thanks for the feedback !!! keep reviewing recipes, articles you loved.
22 Sep 20 12:00 PM
 on 21 Apr 20 02:37 AM

Mam, adding one tablespoon urad dhal soaked and grinding along with moong dhal makes the pesarattu stay soft for a long time.
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Tarla Dalal    Hi, Thank you for the tip.. Happy Cooking..
22 Apr 20 09:11 PM
 on 28 Oct 17 07:35 PM

CB - if you add qtr cup sabudana, it’s even crisper :)
 on 29 Jan 17 09:03 PM

CB - delicious and crisp!
Pesarattu ( Idlis and Dosas )
 on 06 Apr 15 04:02 PM

Healthy green gram dosa. Lovely crispy texture. Best to have in the mornings, as helps to keep our stomach full till lunch.
Pesarattu ( Idlis and Dosas )
 on 18 Jun 13 03:46 PM

Healthy recipe
 on 28 Jan 13 10:18 AM

 on 05 Nov 11 10:14 AM

Very healthy recipe. I dont add onions. This helps make very thin and crisp dosa.
 on 08 Sep 10 10:40 AM

Very healthy. Green moong dal provides the proteins and have it with stir fried vegetables.