Andra Pesarattu
About Andhra Pesarattu
Andhra Pesarattu, as the name suggests is a delicacy from Andhra Pradesh. I borrowed this recipe from one of my friends in my college days who was an Andhrite. It is nothing but the usual Dosa with a combination of rice and moong dal. Since Moong is good from the health point of view, it is always better to go in for this dish instead of the usual dosas and idlies. The difference between the normal idlies & dosas is that the batter is fermented , and for this dish it is not. The other difference is that in this case Moong (Green gram) is used as against Split Black gram dal for other Dosas.
What you need to have
1. Moong (whole Green gram) – 3/4 cup
2. Raw rice – 1/4 cup
3. Onions (small) – 2
4. Green chilli – 3
5. Ginger – 2″ piece
Ingredients of Andhra pesarattu
What you do with what you have
1. Wash both rice and whole Green gram & soak in water over night.
2. Drain the soaked water in the morning, grind green gram, rice, ginger and onion in the mixer to a smooth consistency adding sufficient water to suit the usual dosa batter as shown in the image below.
Pesarattu batter
3. Place dosa griddle on the flame and spread a little cooking oil on it. On heating use a tissue paper or a coconut coir and rub oil evenly and sprinkle a little water on it.
4. Simmer the flame and spread the batter in a circular fashion.
Peasarattu batter on the Dosa griddle
Pesarattu batter being spread like dosa
5. Close it with a lid for a while so that it cooks faster. 
Closed with a lid for the dosa to cook
6. Flip the dosa , so that it is cooked on the other side as well applying a little oil to turn crispy.
Dosa being flipped to cook the other side
5. Relish it with ginger chutney or the dry chutney powder.
Pesarattu with wet chutney & chutney powder
Note: Some people do not use rice at all. They prepare the batter with only green gram. But then dosa does not turn out crispy since green gram makes dosa smooth. You can even add rice thin rava if available.
How long it takes: 30 minutes
Makes around :12-14 dosas
The Indian Food Court 
October 13, 2008 at 3:57 am
Excellent breakfast and lovely photo.
January 9, 2009 at 1:49 pm
How long should we leave after STEP-2.
Is it same as dosa time?
January 9, 2009 at 1:49 pm
How long should we leave the mixture after STEP-2.
Is it same as dosa time?
January 9, 2009 at 4:10 pm
Hi Vedamurthy,
Tha batter is now ready to make Pesarattu immediately since you have soaked it overnight. Remaining batter one may push it in the refregerator.
January 9, 2009 at 4:26 pm
Thank you…
March 25, 2009 at 12:01 pm
Hi Sri,
Thanx for your comments.
April 19, 2009 at 8:38 am
Hi Pratibha,
How is it like when we ferment this?
Is it not recommended?
We normally ferment Adais before preparing.
Looks yummy. Great photos.
thanks for the recipe. will try it tomorrow. soaking dal tonight.
Cheers
Ananya Mahadevan
April 19, 2009 at 3:10 pm
Hi Ananya,
Fermenting Pesarattu batter will start stinking badly and will not be tasty at all. So not recommended.
June 25, 2009 at 1:46 am
Wonderful presentation !!! From the picture it appears to be the dosas are with a crispy skin and soft texture!!!!
BTW What should be the right proprtion of Rice to Mungh dhal.Is it three parts Mungh Dal to One Part Rice or three or Four cups Mungh dhal to one quarter cup of rice.We have tried using three cups Mungh Dhal and one quarter cup rice and the resuts were disastrous, the dosas were sitcky and soggy .What will happen if the quantity of rice increased ? Will this make the dosas hard what should be done to correct if the dosas are sticky and soggy
Regards
Baskaran
June 25, 2009 at 9:11 am
Hello Bhaskaran,
I use Whole Green gram and not Moongdal. The proportion is 3/4 cup whole moong and 1/4 cup of Raw rice and not moongdal. Donot make the batter too liquid and always cook it on medium flame only. I have written the whole recipe and you may follow accordingly and lemme know please.
October 20, 2009 at 9:04 am
Dear Pratibha Aunty,
Tried the Dosa. Very healthy and quick too. The best part about your recipes are the ingredients platter which once seen can never be forgotten. I guess I don’t need the written recipe in front of me anymore.
Deepti Satish
October 20, 2009 at 2:44 pm
Hi Deepti Satish,
Thanx a lot for ur comments. I give atmost importance to the ingredients part of the recipe since it plays an iomportant role in the preparation of the recipe. If one views them it will be beter visualised i feel.
December 1, 2009 at 4:03 pm
Hi,
I tried pesaratu without rice and it was really good. I have checked ur post and then realised that adding rice to the soaked moong means makes it yummy.
Keep posting all good variety dishes like this. I am a novice at cooking so this really helps me.
Thank you.
December 1, 2009 at 5:36 pm
Hi Swetha,
Thanx a lot 4 ur complements. Adding rice makes dosa crispy.
December 6, 2009 at 3:33 am
Hi Prathibha,
I too prepare the pesarattu several times. But i added some rice flour to the batter and it turned out crispy. Next time i will try adding the rice.
-Shubha
December 6, 2009 at 7:19 am
Hi Shuba,
I will try ur version of the recipe next time and let u know.
December 16, 2009 at 11:43 pm
hello mai,
today i tried the pesarratu dosa following your recipe. the only change i made from yours was to chop the onions finely and add that to the batter and about 1 tsp of jeera seeds and chopped coriander leaves to the batter. the outcome was awesome mai. thanks for the recipe. plan to make this often now. 🙂
December 17, 2009 at 7:36 am
Hi Anupama,
Could you spread dosa very thin?????? Did it turn out crispy???????? I do prepare it once a week since it is good from health point of view and tasty as well!!!!!! Thanx 4 ur version of da recipe. Lemme try out.
August 8, 2010 at 9:42 am
I spent my first thirty years in AP and I can say pesarattu is a marvellous Telugu breakfast deliicacy and I have often wondered what peril it is that makes the rest of the world miss this item almost so completely. In my opinion, pesarattu stands out and is even better than Iddlies when you are really hungry and need a good filling. But the recipe is very important, and the coastal districts restaurents have it. Even in Chennai hotels, you do not get a comparable taste. They only sell it by name-pesarattu. The original recipe is important.
August 8, 2010 at 9:22 pm
Hi Durga,
Actually i did not get you as to what you meant??????????
July 12, 2011 at 1:46 am
namaste maam 🙂
Time n again i hv visited ur blog n i always give feedback too it had been long time since i visited ur improved n freshly looking site n fantastic few fave recipes too.Pesarattu which i normally do prepapre turns gud but adding riceit turned superb.these are the fine tips i normally look forward for n adding jeera was another spl addition to it making it amazing
Thanks for sharing such info.
Looking forward for some monsoon spl recipes which were not posted till now.
Regards
Simson.
July 12, 2011 at 10:40 am
Hi Simson,
long time you have visited the blog i suppose. Thanx a lot for ur comments regarding the new look of the blog and also on the post “Pesarattu”.
March 19, 2012 at 9:59 pm
Is Moong Dal 13/4 cup or 3/4 cup?
March 20, 2012 at 8:08 am
Hi Saritha,
It is 3/4 cup of Green Moong and not Moong dal. Just see the photograph.
July 31, 2014 at 9:39 pm
I have tried this pesruttu recipe with normal moong dal and Safe Foods moong dal and found it to be more tasty. Is that because of the organic thing?? http://www.perigreensafefoods.com/
August 1, 2014 at 9:10 pm
Hi Pankaj,
Thanx a lot for your comments.
August 10, 2014 at 8:41 pm
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