Pesarattu - South Indian Dosa
Recipe Summary
- Pesarattu is a traditional South Indian breakfast dish, similar to a dosa, made from a batter of green gram (moong dal) and rice. It's a healthy, protein-rich, and flavorful pancake often served with coconut chutney and sambar.
All Ingredients - Main Ingredients
- Green Gram (Moong Dal) 2 cups
- Rice 1/2 cup
- Green chilies 4-5
- Curry leaves a few sprigs
- Salt to taste
- Chopped onions 1/2 cup
- Asafoetida (Hing) 1/4 tsp
- Sesame oil as needed
Tools You'll Need
- Griddle
- Tawa
- Mixing bowl
- Bowl
- Ladle
- Spatula
Don't have an ingredient? Try these swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
Step-by-Step Instructions
Step 1: Soak Green Gram
Soak 2 cups of green gram (moong dal) in sufficient water for at least or overnight.
Step 2: Soak Rice
Soak 1/2 cup of rice in sufficient water for at least or overnight.
Step 3: Grind Green Gram Batter
Drain the soaked green gram and add it to a mixer grinder. Add 4-5 green chilies. Add a little water and grind to a smooth, thick batter. Transfer this batter to a large bowl.
Step 4: Grind Rice Batter
Drain the soaked rice and add it to the same mixer grinder along with a few curry leaves. Add a little water and grind to a smooth batter. Add this rice batter to the green gram batter in the bowl.
Step 5: Season the Batter
Add salt to taste to the combined batter. Mix well with a spoon until the salt is evenly distributed.
Step 6: Add Flavorings
Add 1/2 cup of finely chopped onions and 1/4 teaspoon of asafoetida (hing) to the batter. Mix everything thoroughly until all ingredients are well combined.
Step 7: Cook Pesarattu
Heat a griddle (tava) on medium heat. Once hot, pour a ladle full of batter onto the griddle and spread it in a circular motion, starting from the center and moving outwards, to form a thin dosa.
Step 8: Drizzle Oil
Drizzle 1-2 teaspoons of sesame oil around the edges and over the pesarattu. Cook until the edges start to crisp and turn golden brown.
Step 9: Flip and Cook
Carefully flip the pesarattu using a spatula and cook for another minute or until the other side is also cooked through and lightly golden.
Step 10: Roll and Serve
Roll the cooked pesarattu and transfer it to a serving plate. Repeat the process for the remaining batter. Enjoy hot with your favorite chutney and sambar.
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