Ingredients
Preparation Steps
Soaking
Wash 1 cup moong dal and 2 tbsp rice thoroughly.
Soak them together in enough water for at least 4–6 hours or overnight.
Grinding the Batter
Drain the soaked dal and rice.
Add them to a grinder jar along with:
Green chilies
Ginger
Cumin seeds
A little water (start with ¼ cup, add more if needed).
Grind to a smooth, slightly thick batter.
Add salt and mix well.
Preparing the Pan
Heat a non-stick tawa or cast-iron dosa pan on medium flame.
Lightly grease the surface with a few drops of oil.
Making the Pesarattu
Pour a ladleful of batter in the center of the pan.
Spread it out in a thin, circular motion like a dosa.
Sprinkle finely chopped onions on top (optional but traditional).
Drizzle a few drops of oil around the edges.
Cook until the bottom turns golden brown.
Flip (optional — many cook only one side) and cook for another 1–2 minutes if desired.
Serving
Serve hot with ginger chutney, upma (optional), or coconut chutney.
Pesarattu is not just a quick and healthy breakfast option, but also a dish full of traditional Andhra flavors. Its high protein content from moong dal makes it a wholesome choice, and the versatility of serving it plain or with fillings means you can enjoy it in many ways. Whether for breakfast, brunch, or a light dinner, this dosa brings comfort and nourishment in every bite.
