by - December 05, 2010

Pesarattu is very popular breakfast/ Snack in Andra( South India) & contains more nutritious value. Perfect when served with Ginger chutney. Traditional Recipe doesn't have Rice in it & mainly made up of whole green gram, but I have added  Raw rice to get crispy pesarattu.


Whole Green Gram - 1 cup
Raw rice - 1/4cup
Green chili - 5~6
Ginger - 1" chopped
Hing/ Asafoetida  - 1/4 tsp
Turmeric powder - 1 tsp
Cumin / jeeragam - 1 tbs
Salt to taste
Water - 1/ 2 cup ir required
Oil - for drizzling over pesarattu

For Topping:

Onion - 1(minced)
Cilantro - required(minced)
Green chili - required(minced- Optional)


  • Soak Whole Green Gram, Raw rice for 6 ~7 hours.
  • Grind Soaked Green Gram, Green chili, Raw rice along with cumin, ginger, turmeric powder, hing & salt in to coarse paste.
  • Add required amount of water (i.e) batter should be in between consistency of Idly,Dosai batter, nor too thick or thin.
  • Heat Tawa, take landleful  of pesarattu batter & spread over the tawa in to thin round layer as we do for dosai and drizzle1tsp of oil over the edges of pesarattu.
  • Sprinkle miced onion & cilantro on the pasarattu and slightly press onion cilantro to stick to it.
  • When one side of pesarattu becomes golden brown fold & serve hot  with Ginger chutney. 
Anu's yummy recipes- South Indian and other Cuisines on FoodistaAnu's yummy recipes- South Indian and other Cuisines

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  1. Never had this before...good clicks..will try it.

  2. Yumm pesarattu! Nice name! Awesome pictures!!

    US Masala

  3. wow crispy..ur dish is bookmarked and will try it soon

  4. Crispy dear, wish i could take one straight rt frm the screen.. Ahh..I should make this immediately...


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