Pesarattu: Protein Loaded Delicious Green Gram Dosa
Image Credit: Pesarattu originated in Andhra Pradesh | Instagram - @mysouthernflavours

There’s hardly anyone who doesn't love gorging on dosas whether it's ordered or home-cooked. However, the minute care and sophistication needed for making dosa batter and crisp dosas deter many dosa lovers from making one at home. Look no further, your desire for making perfect dosas can be fulfilled conveniently with Pesarattu. These are Green Gram Dosas that are prepared with the batter of only green gram, which is soaked merely for 2 hours. Pesarattu has a raw and crunchy filling of chopped onions, coconut and coriander. Little care needs to be taken while patting and spreading the filling with gentle hands. Thanks to Pesarattu, we may have never utilised the underutilised green gram mostly eaten as a sprouted lentil.

All About Pesarattu

The word Pesarattu explains the dish itself, where Pesara means moong dal or green gram. It is also called Pesara dosa. This dosa is a lot more different from the regular rice and lentil dosa, for Pesarattu is more like a cheela and when cooked appears a crepe-like bread. A light stuffing of raw chopped onion, coconut and coriander also goes into making this dosa. It is a staple breakfast in Kannada households but is said to have originated in Andhra Pradesh and is eaten as a snack here. It is usually served with ginger or tamarind chutney or classic Kannada chutney Allam Pachadi.

Benefits Of Green Gram

Moong or Green grams are an undisputedly rich vegan source of protein and fibre. But the sprouted moong is often considered more beneficial than the unsprouted ones, which is due to an increase in the nutritional component of this gram after sprouting. It becomes a low-calorie gram with a high amount of free amino acids that help in removing phytic acid that impedes the absorption of minerals in the body.

Pesarattu | Instagram - @keertidacooks

Cooking: 15 minutes

Servings: 4-5 Pesarattu


For Dosa

  • 200gm green gram
  • Water as required
  • Salt to taste
  • Oil 
  • For Filling
  •  2 finely chopped onions
  • 100gm grated coconut (1 Cup)
  • Finely chopped coriander leaves
  • Salt to taste


  • Soak green gram for 2 hours only to not lose the flavour of green gram. Grind it with water into a thin and smooth batter. Adjust the consistency by adding a little more water to it.
  • In another bowl, prepare the filling by mixing chopped onions, coriander, coconut and salt together.
  • Now heat a tawa, and wipe it with a wet cloth when it's hot.
  • Pour a ladle of the green gram batter, and spread it outwards in a circular motion like dosa.
  • Cover and cook the dosa for about 2 minutes. After 2 minutes, pour a tsp of oil over it.
  • Let it cook for half a minute and then sprinkle the filling all over the dosa and pat it gently with a spatula. Allow it to be cooked for a minute.
  • Then remove the dosa gently from the sides and flip.
  • Serve on the plate with a chutney of your choice.

Green gram or moong is an abundant source of protein and Pesarattu gives a delicious way to incorporate this grassy-tasting lentil judiciously into our everyday food. Combine this Green Gram dosa with chutney of your choice or with Allam Pachadi, a red chilli and garlic chutney of Karnataka.