Pesarattu

Quick Info

• Prep: 15 mins (plus 4-6 hrs soaking)
• Cook: 10 mins
• Servings: 4

Ingredient Substitutes

• Rice ? Oats or semolina (for crispness)
• Whole moong ? Split yellow moong (softer texture)

Ingredients

• 1 cup whole green moong (pesalu), soaked 4-6 hrs
• 2 tbsp rice (optional, for crispness)
• 1-2 green chilies
• 1 inch ginger
• 1 tsp cumin seeds
• Salt to taste
• 2-3 tbsp finely chopped onions (optional)
• Oil/ghee for cooking
• Water as needed

Instructions

1. Rinse and soak whole green moong for 4-6 hours.
2. Drain and transfer to blender. Add green chilies, ginger, cumin and a little water; grind to a smooth but slightly coarse batter.
3. Stir in rice (if using) and salt; adjust consistency to spreading thickness. Let batter rest 10-15 mins.
4. Heat a non-stick tawa/griddle. Pour ladle of batter and spread gently into a thin circle.
5. Sprinkle chopped onions (if using) immediately, press lightly. Drizzle a little oil around edges.
6. Cook until edges crisp and underside is golden; flip if needed and cook briefly on other side.
7. For upma-pesarattu: place a spoonful of rava upma on half the pesarattu and fold.
8. Serve hot with ginger (allam) chutney, coconut chutney or tamarind chutney.

Tips & Variations

Soak moong at least 4 hours for best texture | Add a little rice or rava for extra crispness | Do not over-water while grinding - batter should be pourable but not watery | Cook on medium-high for crisp edges | Use whole moong for authentic flavor (split yellow moong changes texture)

You will love it

Pesarattu (pesara attu) is a traditional Andhra breakfast/snack made from whole green gram (moong). The soaked moong is ground with ginger, green chilies and cumin to make a smooth batter that is spread thin on a hot griddle and cooked to crisp edges. Variants include the onion-masala pesarattu and the popular upma-pesarattu (stuffed with rava upma); commonly eaten across Coastal Andhra including Visakhapatnam.

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