These thin, delicious and crisp Pesarattu are fiber-rich and protein-packed. They make for a great breakfast when served with a spicy ginger chutney. To make it a complete meal or a brunch serve it with rava upma.

Recipe Snapshot

  • Prep time: 4 minutes
  • Cook time: 20 minutes
  • Total time: 24 minutes
  • Yield: 14 · 14 pesarattu
  • Category: Breakfast
  • Cuisine: South Indian

Ingredients

  • 1 cup whole moong beans ((green gram))
  • ¾ inch ginger piece
  • 2 green chilies ((reduce for kids))
  • ½ to 1 teaspoon cumin seeds ((or jeera))
  • 1 to 2 tablespoon raw rice ((optional, not authentic))
  • ¼ teaspoon salt ((adjust to taste))
  • 2 tablespoons ghee ((adjust to taste) (or oil))
  • 1 tablespoon oil (or ghee)
  • ½ teaspoon cumin seeds
  • 2 medium onions ((about ¾ cup chopped))
  • 2 green chilies ((chopped))

Method

Preparation

  1. Add green gram and rice (optional) to a large bowl and rinse them well a few times.
  2. Pour fresh water and soak them in for about 4 to 6 hours. Drain the water and rinse them well.
  3. Add moong dal, green chilies, cumin seeds, ginger and salt to a blender jar along with little water just enough to make a thick batter.
  4. Blend the ingredients to a slightly coarse or smooth batter to suit your liking. I usually blend to a coarse fine semolina texture.
  5. Pesarattu batter must be of pouring consistency yet thick & spreadable.
  6. If needed pour more water to bring the batter to a consistency. Do not make the batter runny as the pesarattu will not turn crispy.
  7. Optional - topping: heat 1 tablespoon ghee or oil in a pan. Add cumin seeds, onions and green chilies. Saute them on a medium high flame until transparent yet crunchy. This will bring out the sweet flavor from the onion. They should not turn soft. Cool these completely.

How to make pesarattu

  1. Heat a tawa or non-stick griddle on a medium flame.
  2. If using a cast iron pan, when it turns hot, drizzle few drops of oil or ghee and rub with a piece of sliced onion. Wipe off the excess. This prevents the pesarattu from sticking to the pan. If using non-stick pan you don't need to grease it.
  3. Test by sprinkling little water. Immediately water should sizzle rapidly. When the water evaporates, reduce the flame to medium heat.
  4. Pour ½ to ¾ cup of batter on the tawa. Then quickly spread it to a thin layer beginning from the center, moving towards the edges of the pan.
  5. On a low to medium heat let the pesarattu cook for a few minutes. Pour 1 teaspoon ghee around the edges and the center too.
  6. This step is optional for a thin pesarattu. Lightly scrape off the thick parts with a wooden spatula to the thinner parts making it even. (Check my step-by-step photos above)
  7. When the pesarattu is done, you will see the edges begin to leave the pan. It also cooks to golden color & crisp on the outside.
  8. Then flip and cook on the other side just for a minute or so. When you see the batter is no more raw, then flip back and roast just for a minute until crisp. Optional - Sprinkle 1 to 2 teaspoons of the fried onions here as much as you like.
  9. Fold it and remove to serving plate. Do not over cook until it browns or discolors as the taste will alter.
  10. To make the next pesarattu, ensure the pan is not too hot. Reduce the flame and cool down a bit. If using cast iron pan, you can rub it well with the onion and few drops of oil.
  11. Stir the batter well before making the next one and then use it.
  12. These pesarattu are best served hot with this ginger chutney. It is eaten alongside rava upma.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.