Entree: India – Rayalaseema – పెసరట్టు ➤ Pesarattu (savory mung bean pancake)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Additional 20 min

Total 35 min

Ingredients

- 2 cups (400 g) whole green gram (moong dal), soaked 4–6 hours then drained
- 2 tbsp (30 g) raw rice (optional, for crispness), soaked with the green gram
- 2 medium (about 10 g) green chilies, roughly chopped (adjust to taste)
- 1 inch (2.5 cm) ginger piece, roughly chopped
- 1/2 tsp (2.5 ml) cumin seeds
- Salt to taste
- Water as needed to grind batter (start with 1/2 cup /120 ml)
- 1/2 cup (50 g) onion, finely chopped (for topping)
- 2 tbsp (30 ml) oil or ghee for cooking
- 2 tbsp (6 g) fresh cilantro, chopped (for topping)
- Optional: lemon wedges to serve

Instructions

1. Drain soaked green gram and rice. In a blender, combine the drained green gram and rice with green chilies, ginger and cumin seeds. Add about 1/2 cup (120 ml) water and grind to a smooth but slightly coarse batter (thicker than dosa batter). Add more water sparingly to reach a pourable batter consistency. Stir in salt.
2. Let the batter rest 15–20 minutes; this improves texture and makes the batter slightly lighter.
3. Heat a nonstick or cast-iron griddle over medium-high heat. Lightly grease with a few drops of oil. Pour a ladleful of batter in the center and spread outward gently in a circular motion to make a thin crepe.
4. Immediately sprinkle a little chopped onion and cilantro over the top; drizzle 1/2 tsp (2.5 ml) oil around the edges. Cook on medium heat until the underside is golden and crisp, about 2–3 minutes.
5. Flip the pesarattu and cook the other side 1–2 minutes, pressing edges for even crispness. If desired, fold in half or roll with a filling (spiced upma or chutney).
6. Repeat with remaining batter, adding oil as needed. Serve hot with ginger chutney, coconut chutney or pickles and lemon wedges.