Pesarattu Recipe

Cooking Directions

• STEP 1.Soak green gram (moong dal) in water for 4-5 hours.
• STEP 2.Drain the water and grind the soaked dal into a smooth batter.
• STEP 3.Add chopped onions, green chilies, ginger, and coriander leaves to the batter. Mix well.
• STEP 4.Heat a non-stick pan and pour a ladleful of batter onto it. Spread it in a circular motion to form a thin pancake.
• STEP 5.Drizzle some oil around the edges and cook until the bottom turns golden brown.
• STEP 6.Flip the pesarattu and cook the other side until it becomes crispy.
• STEP 7.Serve hot with coconut chutney or ginger chutney.

Cooking Tips

• You can add a handful of rice while soaking the green gram to make the pesarattu more crispy.
• Make sure the batter is not too thick or too thin. It should have a pouring consistency.
• You can also add grated carrots or finely chopped spinach to the batter for added nutrition and flavor.

Storage and Serving

• Pesarattu is best served hot and fresh.
• If you have leftover batter, you can refrigerate it for up to 2 days.
• Reheat the refrigerated batter before making pesarattu.
• Store the cooked pesarattu in an airtight container in the refrigerator for up to 2 days.