1. What does Pesarattu mean?

“Pesaralu” = green gram, “Attu” = crepe in Telugu. So, Pesarattu = green gram crepe.

2. What is Pesarattu and Upma?

MLA Pesarattu is a crepe (Pesarattu) filled with savory semolina upma—nutritious and filling.

3. How to Make Pesarattu Dal?

Soak moong dal and rice, grind with ginger and chilies, add water gradually to make smooth batter. Add salt and rest before use.

4. How to Make Pesarattu Green Moong Dal Dosa?

Use thinner batter, cook like dosa, optional onion topping, cook until golden and crispy.

5. What is Andhra Style Pesarattu?

Thin, crispy pesarattu served with spicy allam chutney. Usually made with onions and sometimes upma inside for a full meal.

Pesarattu Recipe : Healthy & Gluten-Free

Name: Pesarattu Recipe : Healthy & Gluten-Free
Ingredients: 1 cup whole green gram (moong dal) – soaked for 4–6 hours; ½ inch ginger; 2–3 green chilies; Salt as needed; Water for grinding; Oil or ghee for cooking; Finely chopped onions; Cumin seeds; Curry leaves; 1 cup green gram (moong dal); 2 tbsp rice (optional); 1-inch ginger, 2 green chilies; 1 tsp cumin seeds; Salt to taste; Chopped onions (optional); Oil for cooking; Soak moong dal (+ rice) for 5–6 hours.; Grind with ginger, chilies, cumin, and a little water into a smooth batter. Add salt.; Heat the tawa, pour batter, and spread like dosa.; Top with chopped onions (optional), and drizzle with oil.; Cook until golden. Serve hot with chutney or upma.

Ingredients

Scale

To Make Pesarattu:

1 cup whole green gram (moong dal) – soaked for 4–6 hours
½ inch ginger
2–3 green chilies
Salt as needed
Water for grinding
Oil or ghee for cooking

Optional Add-ons:

Finely chopped onions
Cumin seeds
Curry leaves

Pesarattu Recipe (Andhra Moong Dal Dosa)

Ingredients:

1 cup green gram (moong dal)
2 tbsp rice (optional)
1-inch ginger, 2 green chilies
1 tsp cumin seeds
Salt to taste
Chopped onions (optional)
Oil for cooking

Steps:

Soak moong dal (+ rice) for 5–6 hours.
Grind with ginger, chilies, cumin, and a little water into a smooth batter. Add salt.
Heat the tawa, pour batter, and spread like dosa.
Top with chopped onions (optional), and drizzle with oil.
Cook until golden. Serve hot with chutney or upma.

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Instructions

How to Make Pesarattu

Step 1: Soak the Dal

Rinse Thoroughly: Clean moong dal and rice until the water runs clear.
Soak: Use fresh water and soak for at least 4–6 hours (overnight preferred).

Step 2: Grind the Batter

Drain Water: Drain soaked moong dal and rice.
Blend Ingredients: Add ginger, green chilies, and cumin seeds. Add water gradually.
Consistency: Smooth, thick yet pourable. Add salt and mix.

Step 3: Rest the Batter

Rest for 15–20 minutes (optional): Helps improve consistency and softness.

Step 4: Cook the Pesarattu

Heat the Tawa: Medium-high heat. Tawa should sizzle with water drops.
Grease: Use a little oil or ghee.
Spread the Batter: Spread in a circular motion like dosa.
Add Toppings: Sprinkle onions/cumin/coriander. Drizzle oil.
Cook: Until golden and crispy. Optionally flip.
Serve: Hot with chutney or upma.

How to Make Pesarattu Dosa

For a crispier version, thin the batter.
Add finely chopped onions or grated carrots for extra crunch.

Types of Pesarattu

1. Pesarattu Dosa (Classic)

Thin, crispy texture
Served with ginger chutney or coconut chutney

2. Pesarattu – Green Dal Dosa

Pure moong dal, no rice
Slightly less crispy, more nutritious

3. Onion Pesarattu

Topped with chopped onions while cooking
Sweet, savory, and textural crunch

4. Pesarattu Upma (MLA Pesarattu)

Pesarattu folded with a stuffing of upma
Popular in Andhra, hearty and filling

5. Andhra Style Pesarattu

Spicier with green chilies and ginger
Served with allam chutney and often as upma pesarattu

Author: Neha Singh