Green Moong dal 1 ½ Cup
Rice 2 Tbsp
Chana Dal 1 Tbsp
Ginger 1-2 Inch
Green Chillies 3
Onions 1 (Chopped)
Cumin seeds 1 Tbsp
Coriander ½ Bunch


  • Wash and soak moong dal, rice and chana dal together in a bowl for 3-4 hours.
  • To a mixer jar add soaked Dal & rice along with an inch of ginger, 2 green chillies and grind it to a smooth dosa batter by adding little water.
  • To make the onion mix for the pesarattu, to a bowl add finely chopped large onion chopped coriander, chillies, ginger and cumin seeds. Mix them together.
  • Heat the pan, brush few drops of oil and spread a ladle of batter to form thin dosa.
  • Drizzle some oil or ghee and sprinkle the onion mix.
  • Cook in low-medium flame until the pesarattu is fully cooked and starts to brown and crisps.
  • Serve it hot with chutney of your choice.


Tips & Variations:

  • Adjust the number green chillies according to your spice palat.
  • The ingredients mentioned would make around 10 medium sized pesarattu
  • Make your own variants by adding cheese or other vegetables like carrots to make cheese pesarattu or vegetable pesarattu.
  • The batter can be used immediately after grinding and need not be fermented like regular dosa.


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