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Pesarattu (Green gram Crepes)

My first experience with Pesarattu was when we were newly married and I was trying out new dishes to impress my husband. One such dish was Pesarattu,dosa made with green gram, the recipe I followed from a cook book. I would rather not delve into details but to cut the whole story short, the Pesaratt


  • 1 cup Green gram Moong dal /
  • 1/2 cup Rice
  • 1/2 Ginger " - piece
  • 2 Green chillies
  • 3/4 teaspoon Cumin seeds
  • to taste Salt

For the topping (Optional)

  • 1/2 cup Onion Chopped
  • 2 tablespoons Coriander leaves Chopped


  • Soak the rice and gram overnight or for at least 6 hours.
  • Drain and grind the rice and gram along with green chillies, cumin seeds, ginger and salt and enough water to a smooth paste.
  • You can start making Pesarattu soon after grinding. Leaving it for an hour will help making it more crisp.
  • Mix the onion and corinader together and keep aside.
  • Heat the tawa/griddle.
  • When the tawa/griddle is hot, reduce the heat and pour a ladleful of batter into the centre and spread quickly towards the edges in a circular motion, till the batter is evenly spread .
  • Sprinkle the onion-coriander mixture on top.
  • Increase the heat and when you see a change of colour in the batter, drizzle a teaspoon of clarified butter along its sides and centre.
  • Scrape off the excess batter off the surface, using a spatula, to get a thin Pesarattu.
  • The Pesarattu should look like this after the excess batter has been scraped off.
  • When the Pesarattu turns golden brown, carefully loosen the edges and remove from the griddle and serve hot with Coconut chutney or any chutney of your choice.