As a child I used to feel shy talking about food fearing that I might be mistakenly stamped as a gourmand. Nowadays it is a common sight that teens talking all about food with their peers with no inhibition, there is also a welcome trend that kids happily wielding small ladles to cook up their favorite meals (thanks to the TV shows like Masterchef Juniors), and above all we could see gourmands proudly call themselves foodie. 🙂


A foodie would definitely find golden green crepes (pesarat) served with melt-in-mouth savory sooji (upma), flavorful lentil stew (sambar), spicy ginger chutney and creamy coconut chutney as a gastronomic delight.


Pesarat is a protein-rich dosa made of whole green gram (moong dal) popular in Andhra Pradesh & Telangana. We can make pesarat spongy or crispy to suit our taste. Pesarat may be served as an elaborate meal as shown above or simply with any chutney of our choice.  Now the recipe for pesarattu is as below:


For batter:

  • 1½ cup of whole green gram (paasi payaru)
  • 1 green chilli
  • 1½” of ginger root
  • ½ tsp of turmeric powder
  • ¼ tsp of cumin seeds (jeera)
  • 1¼ tsp of salt


For garnishing:

  1. Finely chopped onion and coriander leaves
  2. Rava upma

pesrt grnsh.JPG

Pesarattu batter making:

  • Wash green gram and soak them overnight (or for at least 5 hours).
  • Drain the water completely.
  • Grind them along with chilli, ginger, turmeric powder, cumin seeds and salt into a smooth paste without adding water.
  • You may have to grind them in batches according to the capacity of mixer jar.
  • Pour enough water to get the required consistency to draw soft or crispy pesarat.
  • Now pesarat batter is ready to use (no need to leave this for fermentation).


Pesarattu making:

  • Heat dosa griddle in medium flame.
  • When the griddle is hot, reduce the flame to low and then smear oil over griddle using an onion as shown below.
  • Pour batter in the center and spread out in circular motion using a flat ladle to draw a thin dosa.
  • Now increase the flame to medium.
  • Drizzle oil over and around dosa.
  • Sprinkle finely chopped onion & coriander leaves on the dosa.
  • Cover and cook until dosa comes off the griddle.
  • Remove the lid and then rava upma may be laid on the one half of dosa.
  • Fold dosa in half and remove from griddle using dosa spatula. (It is not required to flip thin pesarattu to cook the other side also.)
  • Reduce the flame to low and repeat the same for making another pesarattu.
  • Serve hot pesarat with coconut chutney, ginger chutney and sambar.


  • Ginger chutney is the ideal accompaniment for pesarattu as it helps in digestion of protein-rich dosa.


  • I prefer to make creamy cashew-coconut chutney that goes well with this dosa.


  • We can also make paniyaram using an appe pan with the left-over batter as shown below.


  • Serve paniyaram with chutney & sambar.



  • You may add little rice or millets along with lentils for varied texture and taste.


  • You may find pesarat even more delicious by spreading tomato chutney as shown  below.


  • For dosa making tips you can refer my earlier post here.




85 Comments Add yours

  1. dpranita583 says:

    Hello, Megala where are u? i want to see your new post.

    1. Megala says:

      Hi, I’m good, please check out my recent posts here: Thanks a lot.

  2. Lady Oscar says:

    I can’t find whole green gram here… so (you may think I am crazy ^^) I used lentils, green beans (moong beans), and almond to make the batter, and then I follow the rest of your recipe. It works although I know it is not the same taste of your delicious recipe.

    Thank you for sharing! I have learned a lot from your culture and experiences!

    1. Megala says:

      Oh, great. It is really a wonderful idea to use almonds in here. Generally we use lentils & rice for making any dosa batter, but for pesarat there is no need to add rice. So next time you can try the same with little rice, you will definitely get the same as mine.
      Thanks so much for trying my recipes.

      1. Lady Oscar says:

        Yes yes! I can’t wait to try adding some rice. I guess any kind of rice will be ok, right?
        Thank you! ^^

      2. Megala says:

        Any rice used for making flour can be ideally used in here, if it is used for cooking alone you may have to increase the quantity of rice.
        Have a great weekend!

  3. Looks perfect and delicious. It’s my favorite. Thanks for the recipe.

    1. Megala says:

      I’m so glad, you are welcome!

  4. Wow! Looks so delicious. Lovely share!

    1. Megala says:

      Thank you.

    1. Megala says:

      Hi, thanks!

  5. The dosa lover inside me has just risen awake by this sumptuous delicacy. It looks absolutely lovely and the twist you added about turning this dosa batter into ‘paniyaarums’ is simply amazing. This goes into my recipe book.

    1. Megala says:

      Of course there is a dosa lover inside me too, who urged me to borrow this healthy & tasty dosa recipe from Andhra cuisine. 🙂 Thanks Pranitha!

  6. dpranita583 says:

    you have made a good pyramid, it’s great art.

    1. Megala says:

      Thank you so much.

  7. iScriblr says:

    Wow, looks scrumptious!❤

  8. Jyoti Rao says:

    Wow! Looks absolutely delicious <3

    1. Megala says:

      Thanks. 🙂

  9. Hey just a quick note to say that this turned out delicious. I could devour it just by itself, it is so tasty. Thanks much 🙂

    1. Megala says:

      Wow, great! I’m so delighted to hear this. 🙂

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