Pesarattu is a famous Andhra delicacy served for breakfast or as an evening snack along with spicy ginger chutney. It is packed with protein and keeps you full for longer than the regular breakfast foods like idli or dosa. Pesarattu is often served with upma as Pesarattu-upma!
What’s more, this delicious recipe is easy to make as pesarattu has few ingredients in it. Find out for yourself by trying this superb traditional Andhra recipe.
*Disclosure: This post may have affiliate link(s). They do not cost anything extra to you. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Whole green moong dal – 1 cup (Green gram/pesara pappu/pachai payuru)
- Rice flour – 2 tbsp
- Ginger – 1/2 inch small piece
- Red chili – 1
- Asafoetida powder – 1/2 tsp (hing/inguva/perungayam)
- Onion – 1 medium chopped finely
- Salt – 1 tsp
- Coriander leaves – chopped handful (optional)
- Wash and soak the moong dal for 1 hour.
- Grind the moong dal along with red chili, rice flour, salt and ginger to a fine batter using little water.
- Transfer the batter to a bowl and add chopped onion, coriander leaves and asafoetida powder and mix well.
- Now heat a griddle on the stove and spread a ladle full of batter on it similar to how you make dosas.
- Drizzle a little oil at the sides and flip it over.
- Now the pesarattu is ready.
- Serve it with ginger chutney/coconut chutney or pudina chutney.
Also read: Spicy Allam Chutney Recipe
- In our house we serve pesarattu with upma, a superb combination.
- Use red chili powder instead of red chili if you do not have it.
- Add 1/4 glass of rice to the green gram when you soak it if you do not have rice flour.
- If you like, you can add finely chopped green chili to the batter for spicy pesarattu.
- Try Lodge Cast Iron Round Griddle for crispy dosas and pesarattu.