Pesarattu Recipe.

Pesarattu Recipe.

Preparation time 15 minutes

Soaking time 5 hours

Resting time 8 hours

Cooking time 15 minutes

Total time 13 to 14 hours

Servings: 4 people

Type of recipe: Breakfast

Name of author: Asmi Kadam


·       ¾ th cup Mung Bean ( Green Gram)

·       ¼ th split Pigeon Piece ( Chana Dal )

·       1 cup Rice.

·       ½ teaspoon Fenugreek Seeds ( Methi )

·       Salt

·       Ginger Garlic green Chilies paste

·       Chopped Onions

·       Chopped Coriander

·       Oil or Butter


Wash rice 3 to 4 times, soak in water with ½ teaspoon of fenugreek seeds. Wash both mung bean and chana Dal together and soked in another bowl.

You can soak this for at least 5 to 6 hours, after 6 hours grind them together with very little water. Don’t use much water for grinding. Grind all the ingredients till it become a smooth paste.

Transfer that batter in a container. Keep in a warm place for 8 hours for fermentation.

After Fermentation of batter add ginger garlic green chilies paste and salt. Mix well.

Heat a pan (any non-stick pan) on a medium flame. When the pan is hot enough, add few drops of oil. Wipe well with kitchen tissues until the oil is observed. Now sprinkle few drops of water on the pan.

Stir the batter in the bowl and pour a ladle full of batter in the centre of the pan. Spread it evenly in a circular shape. Spread it immediately. Drizzled oil/butter/ghee as per your taste. Allow to cook on medium high flame until pesarattu gets golden. When the edges came up turn the pesarattu until the base become crisp.

Make more pesarattu dosa with remaining batter. 

And served hot and crisped dosas with coconut chutney. Enjoy.


Thank you.

Have a wonderful day.

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