India FoodforeverIndia Foodforever



- Contributed by Padmaja Rajesh


1 cup Whole Green Moong Dal
2 tblsp Rice Flour
1" fresh Ginger (peeled)
2-3 Green Chillies
1- 1 1/2 cup Water to grind
Salt for taste
For Garnish
1 medium Onion (finely chopped)
1" Ginger (finely chopped)
2-3 Green Chilies (finely chopped)
2 tblsp Cumin Seeds
2-3 tblsp Oil


  • Soak moong dal overnight (atleast 8-10 hrs)
  • Wash and grind dal along with ginger and green chillies into smooth batter.( not too thick/thin. Shift the batter into bowl and add rice flour and salt.
  • Keep the frying pan or non stick pan on medium heat and grease it with little oil.
  • Pour a ladle of batter on it and spread it into a thin round layer like a pan cake and drizzle little oil around the edges of Pesarattu.
  • Sprinkle small quantity of chopped onions, cummin seeds and green chilies on the Pesarattu.
  • Cook until the edges become brown. Then flip the Pesarattu over and sprinkle little oil over the edges.
  • Cook it for a minute , keeping a watch that it does not get charred.
  • Remove from the pan, and your Pesarattu is ready for eating.
  • Sprinkle a little water on the pan and use the same proceedure for making your next Pesarattu.
  • Serve it hot with upma and ginger chutney.
  • Donot ferment the batter. If your not making dosas immediately refrigerate the batter.