Saturday, April 9, 2011

Pesarattu/Green gram crepes

Its been very very busy time for me, from the past couple of weeks. No time to sit at one place. I am moving all around the place to finish up all the work. At the same time, I am clearing my pantry too.

BTW, do not forget about the current event going on at my blog. Kindly send in as many entries as possible. Thanks :)
Now that I am super excited in hosting my first event, that I am visiting Prathibha's space everyday to try something. Pesarattu is one such recipe I tried from the blog. She has blogged about upma pesarattu. Since I was making them for the first time, I wasn't sure if my family would take upma & pesarattu together. Hence, I skipped making upma. Will include it next time. I followed the recipe blindly & it was a super hit at my home.

Original recipe could be found here.

For dosa batter:
Green gram/Hara moong: 2 cups
Raw rice: a fistful
Ginger: 1 inch piece
Green chillies: 4 nos (original recipe asked for 2)
Cumin seeds: 1.5 tsp (this is the only addition I did!)

Other ingredients:
Oil : 1/2 to1 tsp for each pesarattu.

  • Wash the green gram & rice. Soak the green gram & rice together for 4-6 hours or over night.
  • Drain the water from the gram & rice. Add the ginger, green chillies, cumin seeds & make a fine paste of the green gram & rice using a Indian mixie/blender or wet grinder.  
  • Scoop out the paste & adjust the consistency of the batter. The batter should be like a thick milkshake (just like the normal dosa batter).
  • Add salt & mix well.
  • Heat a griddle/tava. When griddle is hot, pour a ladle full of batter to the center of the tava & spread it like normal dosa. I make the pesarattu very thin.
  • Pour around 1/2 to 1 tsp of oil over the pesarattu & cover the pesarattu with a lid. Let it cook on a medium-high heat for a minute.
  • Remove the lid & increase the heat to high & cook for another 30-45secs.
  • Remove the pesarattu from the griddle. No need to flip the pesarattu & cook it on another side.
  • Reduce the flame & pour few drops of water to decrease the tempeature of the griddle. If the griddle is very hot, the batter sticks to the griddle.
  • Repeat the procedure with the remaining batter. Serve it hot with a chutney/dip of your choice.

  • Pesarattu is cooked on one side only. 
  • In case you have soaked the green gram for some other purpose & want to use it for making pesarattu, dont worry that you have not soaked rice. Just grind the green gram & add a fistful of rice flour. Proceed as usual.
  • Prathibha has clearly explained about how to roast the pesarattu. Have a look at it. 


  1. Woww.. looks simply amazing and delicious.. thanks for sharing !!
    Indian Cuisine

  2. Nutritious and protein rich pesarattu looks simply inviting..

  3. Dosa looks so healthy and delicious..

  4. They came out nice...try them wid upma next time..u will definitely like that combo even...:)

  5. sooper aagi kanta ide sushma. Tempting :D

  6. Hi sushma,
    volle healthy recipe ri :)images nodlikke aglilla :(

  7. Pesarattu Green Gram Dosa, one of the healthy breakfast dish of Andhra cuisine. It is one of my fav dish.



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