South Indian · serves 2

Pesarattu

A dosa made from green moong. Higher protein, no fermenting, ready today.

25 min Some work Vegetarian

Ingredients

  • 1.5 cups whole green moong, soaked 6 hours
  • 1 inch ginger
  • 3 green chillies
  • 1 tsp cumin
  • 2 onions, very finely chopped
  • Oil or ghee

Method

  1. Grind the soaked moong with ginger, chillies, cumin and salt into a smooth batter — thinner than dosa batter. No fermenting needed.
  2. Hot tawa, pour and spread thin in a spiral.
  3. Scatter chopped onion on top and press it in with the spatula.
  4. Oil around the edges, cook 3 minutes till the base is crisp and lifts on its own.
  5. Fold. Ginger chutney or upma inside if you want the full version.

Questions people ask about Pesarattu

How long does Pesarattu take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of onion in Pesarattu?

Use shallots, which are sweeter, or leeks for a milder result. Neither browns quite as deeply.

Can I make Pesarattu ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Pesarattu vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Pesarattu?

Ginger chutney or upma inside if you want the full version. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

If you liked this

Coconut Rice
15 min · Easy
Cabbage in Coconut Milk
15 min · Easy
Lemon Rice
20 min · Easy
Rava Upma
20 min · Easy
Cabbage Poriyal
20 min · Easy
Vermicelli Upma
20 min · Easy