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    Home » Recipes » Breakfast & Dinner Ideas

    Pesarattu recipe with ginger coconut chutney

    February 6, 2009 by Raks Anand 68 Comments / Jump to Recipe

    Pesarattu is an Andhra special dosa variety made with whole green gram, ginger, cumin. Healthy, nutritious breakfast idea, easy to prepare.

    Pesarattu recipe
    Jump to:
    • About
    • Serving suggestions
    • Variation
    • Related posts
    • Recipe card
    • Step by step
    • Coconut chutney - Ginger flavored
    • Method

    About

    Pesarattu is Andhra special, famous across south India. It's made out of green moong and little rice along with ginger, cumin to help in digestion. Prepared just like dosa spread thinly over tawa.

    Unlike other dosa varieties, this is prepared with only green moong (pesarattu name comes from 'Pesara' aakupacha) and only traces of other ingredients like rice. There is no fenugreek seeds or urad dal.

    This gives unique color and flavor for it and high nutritional value as well.

    Pesarattu

    Serving suggestions

    It is served with it's best pair allam chutney. This aids digestion as well, preventing us form heart burn. I prepared a ginger flavored coconut chutney still has a domination of ginger flavor.

    This is also served with sauteed onion topping or raw onion is sprinkled along and cooked with it.

    The most famous variety is MLA pesarattu, where it is served with upma as stuffing. Just like we have masala dosa, this is stuffed with upma.

    Variation

    Now this has become a regular menu in our breakfast, only thing I should say, make it at times like our own adai too. That is grind coarsely, add lots of onion and make it thick.

    Related posts

    You may also like

    • Cucumber dosa
    • Neer dosa
    • Thavala adai

    Goes well with

    • Allam chutney
    • Onion tomato chutney
    • Coriander coconut chutney

    Recipe card

    pesarattu recipe
    Print Pin
    5 from 2 votes

    Pesarattu recipe

    Pesarattu is an Andhra special dosa variety made with whole green gram, ginger, cumin. Healthy, nutritious breakfast idea, easy to prepare.
    Course Breakfast
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Soaking time 10 hours
    Total Time 10 hours 35 minutes
    Servings 14
    Cup measurements

    Ingredients

    • 1 cup Whole green moong green gram
    • 2 tablespoon Raw rice I used rice flour
    • 1 inch Ginger
    • ½ teaspoon Cumin seeds
    • 2 Green chilli
    • 1 Onion Optional
    • ¼ teaspoon Asafoetida optional
    • Salt & Water - As needed
    Prevent your screen from going dark

    Instructions

    • First, wash whole green moong 2-3 times and soak with rice overnight.
    • Morning drain the water. Take ginger, green chilli, cumin seeds, salt, half the moong in blender.
    • Add enough water, grind smoothly. Transfer to mixing bowl.
    • Grind remaining moong and transfer to mixing bowl.
    • Add rice flour and water if needed to adjust consistency. It should be like idli dosa batter.
    • Heat a tawa and spread just like we make dosa, add oil.
    • Flip to cook on the other side too. Cook in medium flame each side or till slightly golden brown. You can also skip flipping and slow cook until crisp like we do plain roast.

    Video

    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!
    • You can top with onions like how we make onion dosa.
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    Step by step

    1. First, wash whole green moong 2-3 times and soak with rice overnight.

    2. Morning drain the water and change water.

    soaked

    3. Take ginger, green chilli, cumin seeds, salt, half the moong in blender.

    Spices
    add moong

    4. Add enough water, grind smoothly. Transfer to mixing bowl and grind remaining moong and add it to the bowl.

    Mix

    5. Add rice flour and water if needed to adjust consistency.

    rice flour

    6. It should be like idli dosa batter.

    Pesarattu batter

    7. Heat a tawa and spread just like we make dosa, add oil.

    Spread thin

    8. Flip to cook on the other side too. Cook in medium flame each side or till slightly golden brown. You can also skip flipping and slow cook until crisp like we do plain roast.

    Flip and cook pesarattu ready

    Serve with coconut chutney (recipe below) or Allam chutney.

    Coconut chutney - Ginger flavored

    ginger coconut chutney

    Ingredients

    IngredientQuantity
    Coconut, grated½ cup
    Ginger1 inch
    Green chilli5
    Tamarindâ…› tsp
    Roasted gram dal1 tbsp
    To temper
    Oil1 tsp
    Mustard½ tsp
    Urad dal1 tsp
    Curry leaves10
    Asafoetidaâ…› tsp

    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 different ginger chutney, I thought I would atleast make it go well with this ginger flavored coconut chutney.

    Other Indian Breakfast & Dinner ideas

    • Bedmi Puri Recipe
    • Bhatura Recipe | Softy & Fluffy Bhature
    • Vella dosai recipe | Jaggery wheat flour dosa
    • Avocado grilled cheese recipe

    Reader Interactions

    Comments

    1. Nags

      February 06, 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 06, 2009 at 6:50 am

      Enticing Pics of Pesarattu. Healthy Breakfast Raks.

      Reply
    3. sriharivatsan

      February 06, 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 06, 2009 at 7:27 am

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

      Reply
    5. sowmya

      February 06, 2009 at 7:38 am

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

      Reply
    6. Priya

      February 06, 2009 at 9:02 am

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

      Reply
    7. jeyashrisuresh

      February 06, 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 06, 2009 at 9:45 am

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

      Reply
    9. Kitchen Flavours

      February 06, 2009 at 9:48 am

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

      Reply
    10. Premyscakes

      February 06, 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 06, 2009 at 12:14 pm

      Very nice looking pesarattu.....love the pics.

      Reply
    12. Happy cook

      February 06, 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 06, 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 06, 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 06, 2009 at 2:53 pm

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

      Reply
    16. Pavithra Kodical

      February 06, 2009 at 3:18 pm

      Love this dosa..Looks perfect...Nice click 🙂

      Reply
    17. Vanamala

      February 06, 2009 at 3:51 pm

      healthy & delicious dosa ...

      Reply
    18. Laavanya

      February 06, 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 06, 2009 at 4:44 pm

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

      Reply
    20. Gita's Kitchen

      February 06, 2009 at 4:49 pm

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

      Reply
    21. Mahimaa's kitchen

      February 06, 2009 at 5:46 pm

      oh what a beautiful dosa? looks too good.

      Reply
    22. Madhu

      February 06, 2009 at 6:13 pm

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

      Reply
    23. Viki Xavier.

      February 06, 2009 at 7:22 pm

      Lovely pesarattu:)

      Reply
    24. Preety

      February 06, 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 06, 2009 at 8:06 pm

      What a healthy dosa..:)

      Reply
    26. jayasri

      February 06, 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 06, 2009 at 9:20 pm

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

      Reply
    28. TBC

      February 06, 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 06, 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 07, 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 07, 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 07, 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 07, 2009 at 1:09 pm

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

      Reply
    34. TBC

      February 07, 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 08, 2009 at 5:47 am

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

      Reply
    36. vidhas

      February 08, 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 08, 2009 at 5:00 pm

      Nice dosa.My mom makes this dosa with yellow moong

      Reply
    38. Andhra Flavors

      February 09, 2009 at 1:12 am

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

      Reply
    39. Daily Meals

      February 09, 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 09, 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 09, 2009 at 2:39 pm

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

      Reply
    42. Gayathri Gopinath

      February 09, 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 02, 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 08, 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 01, 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 09, 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 03, 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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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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