(Green Gram (Moong bean) dosai

A traditional Andhra dish, goes well with tamarind chutney


1 cup whole green gram

2 tbsp. rice

3 green chillies, minced

1” pc. Fresh ginger, grated

1 tsp. cumin seeds, dry roasted and coarsely crushed

1 medium sized onion, finely chopped or thinly sliced

½ cup oil

½ cup ghee

Salt to taste

¼ cup chopped fresh coriander leaves

39Pesarattu step1 39Pesarattu step2

Wash and rinse green gram and rice.  Drain and soak in water for six  hours. Drain and grind to fine pancake batter adding enough water.  Add half the quantity of chillies and all the ginger, and pulse twice.  Transfer to a bowl.  Add salt and cumin. Stir and set aside for 10 minutes.

39Pesarattu step3

Heat a griddle on medium low heat.  Grease with a teaspoon of oil.  Pour a round ladle of batter and spread evenly to a thin disc with the back of the ladle. Drizzle a teaspoon of ghee on top. Sprinkle a few pieces of green chillies, onions and some coriander.  Cover with a lid and cook for one minute.

39Pesarattu step4 39Pesarattu step5 39Pesarattu step6

Remove the lid, flip over and cook the pesarattu, uncovered for one minute.

Remove and serve hot with chutney of your choice & pickle. Goes well with ginger-tamarind chutney.

39Pesarattu step8

1 Comment

  1. Pingback: Lockdown Cooking with minimum ingredients | My Cooking Diaries ""

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