VeganSouth Indian
South Indian Breakfast · South Indian
Pesarattu (Andhra Green Moong Dosa)
Pesarattu is a crisp Andhra dosa made from soaked whole green moong, ginger and green chilies. No fermentation needed and naturally vegan.
By The JollyRoses Kitchen · Updated
- Prep
- 15 min
- Cook
- 30 min
- Total
- 6 hr 45 min
- Serves
- 4
Vegan Medium Main Course Includes 6 hr hands-off
Pesarattu is a thin, crisp dosa from Andhra Pradesh made with whole green gram (green moong, called pesalu in Telugu). The soaked beans are ground with ginger, green chilies and cumin, and the batter goes straight onto the pan; unlike regular dosa, it does not need to ferment.
It is usually topped with chopped onion and often served with ginger chutney. A popular restaurant version, known as MLA pesarattu, wraps a scoop of upma inside the dosa.
Why this recipe works
- No fermentation: soak the moong, grind and cook the same day.
- Whole green moong gives a nutty flavor and a pale green, lacy crepe.
- A spoon of rice in the soak helps the pesarattu crisp up and release from the pan.
- Naturally vegan, and gluten-free if you use gluten-free asafoetida or leave it out.
Pesarattu (Andhra Green Moong Dosa) recipe
By The JollyRoses Kitchen · 6 hr 45 min total · Medium
Ingredients
Servings
For the batter
For cooking and topping
Equipment
- Large bowl for soaking
- Blender or wet grinder
- Cast-iron or nonstick griddle (tawa)
- Ladle
- Thin spatula
Instructions
-
Soak the moong
Rinse the green moong and rice (if using) until the water runs mostly clear. Cover with plenty of water and soak for 6–8 hours or overnight, until a bean splits easily between your fingers.
-
Grind the batter
Drain the moong and rice. Blend with the ginger, green chilies, cumin, salt and asafoetida, adding about ½ cup water at first, to a smooth or very slightly grainy batter. Add more water a spoonful at a time until it pours like a thick pancake batter, similar to dosa batter.
-
Heat the pan
Heat a cast-iron or nonstick griddle over medium-high heat. Rub it with a few drops of oil using a folded paper towel. Sprinkle a few drops of water: they should sizzle and evaporate immediately.
-
Spread the pesarattu
Pour a ladle of batter into the center and quickly spread it outward in a spiral with the back of the ladle into a thin round. Scatter chopped onion, cilantro and a few cumin seeds over the top and press them in lightly.
-
Cook until crisp
Drizzle ½–1 teaspoon oil around the edges. Cook until the underside is golden and the edges lift, about 2–3 minutes. Flip and cook the onion side for 30–60 seconds if you like it softer, or fold and serve without flipping.
-
Repeat
Wipe the pan, let it reheat and repeat with the remaining batter, stirring the batter each time. If the pan gets too hot and the batter sets before you can spread it, sprinkle water on it and lower the heat slightly.
Tips for the best pesarattu (andhra green moong dosa)
- Do not grind the batter too thin. Pesarattu batter has no fermentation to help it hold together, so a runny batter tears and sticks.
- A well-seasoned cast-iron griddle gives the crispest result; a nonstick pan is the easiest to learn on.
- If the first pesarattu sticks, the pan was likely not hot enough or needs a little more oil. The first one is often a test.
- Leaving a few beans slightly coarse gives a more rustic, crisp texture; grinding very smooth gives a softer crepe.
- For the MLA-style version, spoon some warm upma onto the center of a pesarattu just before folding it.
Substitutions
Whole green moongSplit green moong (with skin) soaked for 3–4 hours; the color and flavor stay close.
Raw riceLeave it out for a pure moong pesarattu; it will be slightly less crisp.
Green chiliesReduce to 1 or seed them for a milder version, or add a pinch of red chili flakes.
Onion toppingGrated carrot or finely chopped spinach for variety.
Storing and reheating
Refrigerate leftover batter in a covered container and use within 1–2 days; it may start to sour, which some people like. Cooked pesarattu is best eaten straight off the pan; leftovers keep 1 day in the fridge and can be rewarmed on a hot griddle.
What to serve with pesarattu (andhra green moong dosa)
- Rava Upma
- Coconut Chutney
- Vegetable Sambar
- Ginger chutney (allam pachadi)
- Tomato chutney
Frequently asked questions
What is pesarattu made of?
Pesarattu is made from soaked whole green moong (green gram) ground with ginger, green chilies, cumin and salt. Many cooks add a small amount of rice for crispness.
Does pesarattu batter need to ferment?
No. Pesarattu is cooked soon after grinding, which is one reason it is a quick option compared with idli and dosa batter.
What is MLA pesarattu?
MLA pesarattu is a pesarattu filled with upma before it is folded. It is a popular way to serve the dish in Andhra Pradesh restaurants.
How long should I soak moong for pesarattu?
Soak whole green moong for 6–8 hours or overnight. It is ready when the beans are swollen and split easily when pressed.
Why is my pesarattu sticking to the pan?
The usual causes are a pan that is not hot enough, too little oil, or a batter that is too thin. Heat the pan until water sizzles off instantly, grease it and thicken the batter if needed.
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