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Home » BREAKFAST-DINNER » Pesarattu recipe with ginger coconut chutney

Pesarattu recipe with ginger coconut chutney

February 6, 2009 by Raks Anand 68 Comments /

Pesarattu recipe

Pesarattu is Andhra special,which you can find in many of the blogs,native from Andhra…Its made out of green moong and little rice and it should be thin by the original recipe…I think some make with yellow moong too,but I think pesarattu with whole green moon is healthier and has a good texture too!
Ginger flavored chutney is apt for pesarattu coz, the ginger flavor suppress the raw smell in pesarattu and is a great combination and just made for each other!

My version of pesarattu adai

Now this has become a regular menu in our breakfast,only thing I should say,now I have changed the recipe more like Adai ,which both me and my hubby like 🙂

Pesarattu recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 12 hrs    |  Cook time: 20 mins    |  Serves: 4

Ingredients

Whole green moong / green gram – 1 cup


Raw rice – 2 tbsp


Ginger(optional) – 1 inch


Cumin seeds(optional) – 1 tsp


Green chilli – 4


Onion – 1


Curry leaves – 1 sprig


Coriander leaves – 2 tbsp chopped


Asafoetida – 1/4 tsp


Salt & Water – As needed


 I always avoid grinding jeera and ginger as I dont like that smell in this. But authentic recipe has it. 

Method:

  1. Soak whole green moong,with rice,through night,morning drain the water and first grind ginger,green chillies, cumin seeds and then add  moong and grind to a coarse batter,of adai consistency(We like ours bit thick and coarsely ground,if you want thin pesarattu,grind smooth).
    DSC_1476
  2. Mix in salt,asafetida,onion,curry and coriander leaves and mix well.Add water if needed.
  3. Heat a tava and spread to your required thickness just like we make dosa,add oil.
    DSC_1486
  4. Flip to cook on the other side too.(cook 2 mins in medium flame each side or till golden brown)
    DSC_1489
  5. Serve with coconut chuteny or chutney of your choice..I served with ginger flavored coconut chutney…

Notes

  • You can make pesarattu with sprouted whole green moong too.
  • This is my own version of pesarattu, I have made my own changes,so it may vary from authentic recipe!
  • For authentic version, grind green gram with ginger, green chilli and jeera. Make thin dosa and no need to mix onion with the batter. Onion can be topped. 

pesarattu with ginger coconut chutney

Coconut chutney – Ginger flavored

Ginger flavored coconut chutney

Coconut chutney with ginger

Ingredients

Coconut grated – 1/2 cup


Ginger – 1 inch piece


Green chillies – 4-5 nos.


Tamarind – 1 small pinch


Pottukadalai (roasted gram dal) – 1 tbsp


water and salt – as needed


To Temper

Coconut oil – 1 tsp


Mustard – 1 tsp


Urad dal – 1 tsp


curry leaves – 1 sprig


Method

  1. Grind all the ingredients under the 1st table into a smooth paste.
  2. Season with all the items given in To Temper table.Mix well.       

Though pesarattu is served with differnet ginger chutney, I thought I would atleast make it go well with this ginger flavoured coconut chutney.

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Filed Under: BREAKFAST-DINNER, CHUTNEY, DOSA RECIPES, SIDE DISH FOR IDLI / DOSA

Previous Post: « MEC paneer round up
Next Post: Fine vermicelli payasam recipe, fine vermicelli kheer »

Reader Interactions

Comments

  1. Nags

    February 6, 2009 at 6:40 am

    Does the batter need to sit for a while? I have been thinking of making pesarattu as well this weekend 🙂

    Reply
  2. LG

    February 6, 2009 at 6:50 am

    Enticing Pics of Pesarattu. Healthy Breakfast Raks.

    Reply
  3. sriharivatsan

    February 6, 2009 at 7:03 am

    Raji, this looks very yummy..I am fond of Pesarattu..A very healthy dish indeed..

    Reply
  4. RAKS KITCHEN

    February 6, 2009 at 7:27 am

    Nags,
    No need,you can make instantly after grinding! Have a nice weekend:)

    Reply
  5. sowmya

    February 6, 2009 at 7:38 am

    looks very good..and nice pictures..very helpful…

    Reply
  6. Priya

    February 6, 2009 at 9:02 am

    Woww eyecathching pics, my fav..just drooling over them..

    Reply
  7. jeyashrisuresh

    February 6, 2009 at 9:09 am

    As usual very nice pic.I too make this but with yellow moong dal.Will try ur version.very healthy recipe too.

    Reply
  8. Chitra

    February 6, 2009 at 9:45 am

    Was expecting this post :)Definitely will give it a try…Nice pics:)

    Reply
  9. Kitchen Flavours

    February 6, 2009 at 9:48 am

    Wow tempting attu. This is one of my favourites. Coconut chutney with ginger sounds yum.

    Reply
  10. Premyscakes

    February 6, 2009 at 11:43 am

    Truly speaking it looks awesome, i always enjoyed your photography and the details u give.
    cheers.

    Reply
  11. n33ma

    February 6, 2009 at 12:14 pm

    Very nice looking pesarattu…..love the pics.

    Reply
  12. Happy cook

    February 6, 2009 at 12:18 pm

    My mom used to make this once a while, she larned from a magazine and we kids used o love it as it was totally different than our normal dosa.

    Reply
  13. suparna

    February 6, 2009 at 1:01 pm

    Hi Rajeshwari,

    I loved your recipe presentation and the pics are awesome. I love pesarattu, addig rice to it is something new I learnt here. I am a new commer in blogging world hope to make great friends here. Do visit my blog and write ur views.

    TC

    Reply
  14. Vibaas

    February 6, 2009 at 1:23 pm

    Looks delicious Raji. We all love pesarattu. Your step by step pics are very nice. Chutney looks very tempting as well.

    Reply
  15. Asha

    February 6, 2009 at 2:53 pm

    Excellent green color on the dosa, Raks. I will make this! 🙂

    Reply
  16. Pavithra Kodical

    February 6, 2009 at 3:18 pm

    Love this dosa..Looks perfect…Nice click 🙂

    Reply
  17. Vanamala

    February 6, 2009 at 3:51 pm

    healthy & delicious dosa …

    Reply
  18. Laavanya

    February 6, 2009 at 4:11 pm

    Raks.. looks lovely and golden. I have a twist to this that I’ll be posting today… 🙂

    Reply
  19. Cham

    February 6, 2009 at 4:44 pm

    many Andraite makes with green moong… looks absolutely delicous ur pict

    Reply
  20. Gita's Kitchen

    February 6, 2009 at 4:49 pm

    Wonderful color, such delicious-looking pictures 🙂 I love this dish…

    Reply
  21. Mahimaa's kitchen

    February 6, 2009 at 5:46 pm

    oh what a beautiful dosa? looks too good.

    Reply
  22. Madhu

    February 6, 2009 at 6:13 pm

    Love the pics..Beautiful green dosa with white coconut chutney..

    Reply
  23. Viki Xavier.

    February 6, 2009 at 7:22 pm

    Lovely pesarattu:)

    Reply
  24. Preety

    February 6, 2009 at 7:49 pm

    i had these at my frnds place for the first time..that was really yummy..never tried making myself..its a really healthy breakfast to have..love the pics

    Reply
  25. Varsha Vipins

    February 6, 2009 at 8:06 pm

    What a healthy dosa..:)

    Reply
  26. jayasri

    February 6, 2009 at 8:37 pm

    hi raji,
    As usual ur photos are awesome, they make u mouthwatering….., I do prepare pesarattu most of the times, When I was in India, I used to prepare with split moong dal, when I came here my Andra friend uma asked me use dehusked Green gram dal & now I make with it, She also says- you have to make pesarattu & like potato filling in masala dosa you have to put uppumavu in the middle, fold it & serve it!!!!!, & as u said it is a very healthy dish.

    Reply
  27. AnuSriram

    February 6, 2009 at 9:20 pm

    A wonderful click of that delicious pesarattu makes me hungry now..

    Reply
  28. TBC

    February 6, 2009 at 10:49 pm

    Just came here from Laavanya’s pesarattu post and I see this here.:D
    I’ve made pesarattu a couple of times but have not been too happy with the results. I think my proportions were not right. I clicked pics too intending to post it, but could not since it didn’t taste all that great.:D
    I should try your proportions the next time.
    Your pesarattu looks gorgeous, Raks!

    Reply
  29. Uma

    February 6, 2009 at 11:00 pm

    pesarattu looks very rich and yummy! I usually make this with split moong dal. Gorgeous pics.

    Reply
  30. Vibaas

    February 7, 2009 at 1:37 am

    Raji, have something for you here :http://vibaas-world.blogspot.com/2008/02/morkuzhambu-south-indian-kadhi.html

    Reply
  31. RAKS KITCHEN

    February 7, 2009 at 2:11 am

    TBC,
    you know what,when the first time I made even I dint liked much the taste,I felt something raw,but afterwards,I tried adding more of asafetida and onions I mix up with the batter itself and made bit thicker….then I liked,the key is the ingredients like asafetida,onion and green chillies u have to add more,that all! Hope you will like next time:)

    Reply
  32. Sunshinemom

    February 7, 2009 at 2:44 am

    I too love this a little coarse and make this with sprouted moong beans. I rest the batter for about 30mins and love pesarattu – a vestige from my Secunderabad days:) Yours looks green and nice, and the ginger twist to chutney is new too!!

    Reply
  33. Dershana

    February 7, 2009 at 1:09 pm

    I love pesarattu too and mostly make them with sprouted moong. Lovely picture!

    Reply
  34. TBC

    February 7, 2009 at 3:43 pm

    Hey Raks,
    Thanks for the info. 😀 I added all of those things but I guess I need to addd some more. I will try your proprtions too(for the dal and rice) the next time. Thank you!:)

    Reply
  35. Adlak's tiny world

    February 8, 2009 at 5:47 am

    thats so cool raji… send me the whole plate.,

    Reply
  36. vidhas

    February 8, 2009 at 1:11 pm

    Raji, this is really lovley recipe. Heakthy one too. Great click raji, step by step pictures are really good

    Reply
  37. Varunavi

    February 8, 2009 at 5:00 pm

    Nice dosa.My mom makes this dosa with yellow moong

    Reply
  38. Andhra Flavors

    February 9, 2009 at 1:12 am

    hey i love pesattu very much. your pictures so wonderful.

    Reply
  39. Daily Meals

    February 9, 2009 at 11:29 am

    Yummy pesarattu…After coming to Singapore I have also started using whole green moong for pesarattu because they are available even in N.T.U.C. and Cold Storage…

    Reply
  40. Malar Gandhi

    February 9, 2009 at 12:43 pm

    Great picture a usual. Love pesarattu…I too call them adai at home. Make them thick and crispy…

    Reply
  41. Yasmeen

    February 9, 2009 at 2:39 pm

    Nice green color,pesarattu is my fav. kind of dosa:)

    Reply
  42. Gayathri Gopinath

    February 9, 2009 at 7:05 pm

    Wow….Very nice looking pesarattu…..lovely pics. This is my fav 🙂 Thanks for the comment.

    Reply
  43. Food Fanatic

    February 10, 2009 at 6:47 am

    that looks delicious…my mouth watered!

    oh and i noticed u got an award so congrats for that 🙂

    Reply
  44. jeyashrisuresh

    February 10, 2009 at 8:27 am

    just saw the details of the eventand was thinking to mail about u this.what a coincidence.

    Reply
  45. DEESHA

    February 10, 2009 at 3:43 pm

    wow .. I love the color of the dosa & chutney looks yumm too .. Pic is fabulous

    Reply
  46. Madhu's cooking gallery

    February 10, 2009 at 4:54 pm

    This looks super yum! You have wonderful collection of recipes here!

    Reply
  47. Swapna Pravin

    February 10, 2009 at 7:05 pm

    Awesome pictures. Dish looks delicious & healthy tooo..

    Reply
  48. Sumathi

    February 11, 2009 at 5:04 pm

    Looks perfect and so tempting..

    Reply
  49. Viki Xavier.

    February 11, 2009 at 7:39 pm

    Pesarattu looks very crispy .I m sure that ginger chutney and pesarattu will make a good pair.

    Reply
  50. Sujatha

    February 12, 2009 at 1:40 am

    Love your pesarattu Raji! What a color! and can’t resist to try this soon.. You are right, ginger chutney and pesarattu are perfectly made for each other 🙂

    Reply
  51. Seena

    February 12, 2009 at 4:53 am

    Looks so nice, Raj! love the green dosas with chutney.. how are u, no news for long..? 🙂

    Reply
  52. Sukanya

    February 12, 2009 at 7:44 am

    I love Pesarattu and the ones made by you, look so perfect, crispy and just right with lovely coconut chutney to go with. Healthy and tasty.

    Reply
  53. Sia

    February 12, 2009 at 8:58 am

    what a coincident. this is what i had for breakfast today 🙂

    Reply
  54. Nithya Praveen

    February 12, 2009 at 7:31 pm

    Good one Raji…a very healthy dosa.The best thing is these dosas dont need time for fermenting…jes grind and make….yummy:)

    Reply
  55. aquadaze

    February 13, 2009 at 12:42 am

    that’s a nice idea to use green moong – nice color there!

    Reply
  56. Sheetal Kiran

    February 2, 2010 at 3:00 pm

    This looks oh, so delicious! I am planning on making this over the weekend, thank you for this lovely, authentic recipe!

    Reply
  57. Divya

    July 8, 2011 at 1:16 am

    Hi Raji… I made pesaratu yesterday & to my surprise every body (my hubby & bro in law hate green gram) in my home liked it and had stomatch full. A much heathier way to make them eat a cereal. I made the same chutney for the dosa… the combination is a super hit…

    Reply
  58. blahmachine

    June 1, 2012 at 1:43 am

    I made some just now and it turned out just perfect… my one year old smacked his lips as he ate. I've always wondered about good ways to give him protein, and you just made it so easy and tasty! Thank you very much. Just a word – I had forgotten the cumin initially and made one pesarattu before I realised and added it later. Must say, I preferred it without cumin.. .

    Reply
  59. Viji

    June 10, 2013 at 7:06 pm

    Hi Raji,

    I made your version of coconut chutney, it tasted good. But i couldnt get the milky white colour like yours.Mine is light yellowish..I have also tasted similar chutney in murugan idli shop..Is there anything to be added??Pls suggest,I am a beginner and trying your recipies…Thanks for your finger licking recipies..

    Reply
  60. Akshata R

    August 23, 2013 at 12:12 am

    Hi….thanks for your recepies…jus love them 🙂
    Can i make the dosa using yellow moong dal too ????

    Reply
  61. Shobana Vijay

    September 25, 2013 at 8:54 am

    Wow that's tempting. Nice raks.weekly once it will be our breakfast

    Reply
  62. Rosita Fernando

    February 26, 2014 at 2:54 pm

    I tried this adai. But though I browned it ton both sides, the dosa came off sticky. Also I had to take the dosa in pieces from the tave. Could it be I added too little rice. The dosa did not come dry and crisp though I had browned it on both sides. I have been on your site since last october and I try out the recipes. Please help.

    Reply
  63. Raks anand

    February 26, 2014 at 3:04 pm

    No without rice also the adai comes out good. Only that it wont be crispy. This will be more on softer side, but definitely not sticky. more water could be the problem. Or could be the pan. use a well seasoned pan for best results.

    Reply
  64. Rosita Fernando

    February 27, 2014 at 1:53 am

    Thanks for your reply. Will try again.

    Reply
  65. Don Bazinga

    June 10, 2014 at 1:16 am

    I read somewhere. It has to. Otherwise some parts of the moong bean won't get soaked or seomthing like that. 🙂

    Reply
  66. kalai vani

    January 9, 2015 at 6:16 am

    Hi, tried this receipe just now my family members liked this alot
    Thnks for this wonderful receipe

    Reply
  67. surishoni

    January 21, 2016 at 9:01 am

    Do not leave the batter to stay for more than an hour, it starts foaming, and drastically leads to getting spoilt.. Better to use immediately

    Reply
  68. Neena Vilas

    February 3, 2016 at 12:44 pm

    We can use the same batter for paniyaram too….. My mom prepare this…. Thank u raks kitchen

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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