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
March 29, 2008
prathibalrao
24 responses to “Andra Pesarattu”
sri
October 13th, 2008 at 03:57
Excellent breakfast and lovely photo.
Vedamurthy
January 9th, 2009 at 13:49
How long should we leave after STEP-2.
Is it same as dosa time?
Vedamurthy
January 9th, 2009 at 13:49
How long should we leave the mixture after STEP-2.
Is it same as dosa time?
prathibalrao
January 9th, 2009 at 16:10
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.
Vedu
January 9th, 2009 at 16:26
Thank you…
prathibalrao
March 25th, 2009 at 12:01
Hi Sri,
Thanx for your comments.
ananya
April 19th, 2009 at 08:38
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
prathibalrao
April 19th, 2009 at 15:10
Hi Ananya,
Fermenting Pesarattu batter will start stinking badly and will not be tasty at all. So not recommended.
Baskaran
June 25th, 2009 at 01:46
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
prathibalrao
June 25th, 2009 at 09:11
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.
Deepti Satish
October 20th, 2009 at 09:04
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
prathibalrao
October 20th, 2009 at 14:44
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.
swetha
December 1st, 2009 at 16:03
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.
prathibalrao
December 1st, 2009 at 17:36
Hi Swetha,
Thanx a lot 4 ur complements. Adding rice makes dosa crispy.
Shubha
December 6th, 2009 at 03:33
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
prathibalrao
December 6th, 2009 at 07:19
Hi Shuba,
I will try ur version of the recipe next time and let u know.
Anupama
December 16th, 2009 at 23:43
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.
prathibalrao
December 17th, 2009 at 07:36
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.
Durga
August 8th, 2010 at 09:42
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.
prathibalrao
August 8th, 2010 at 21:22
Hi Durga,
Actually i did not get you as to what you meant??????????
simson
July 12th, 2011 at 01:46
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.
prathibalrao
July 12th, 2011 at 10:40
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”.
saritha
March 19th, 2012 at 21:59
Is Moong Dal 13/4 cup or 3/4 cup?
prathibalrao
March 20th, 2012 at 08:08
Hi Saritha,
It is 3/4 cup of Green Moong and not Moong dal. Just see the photograph.