By Suprita mitter
January 31, 2025
Dosa and Pesarattu are popular South Indian crepes with unique flavours and textures. One is made from a fermented batter, giving it a mild tangy taste, while the other uses lentils Both are nutritious, versatile, and enjoyed with chutneys or fillings.
Dosa is made from fermented rice and urad dal (black gram) batter. Pesarattu is made from soaked and ground green moong dal (sometimes with rice or urad dal) and does not require fermentation.
Dosa requires fermentation for 6-12 hours, making it a longer process. Pesarattu does not need fermentation and can be made immediately after grinding the batter.
Dosa is slightly tangy due to fermentation, with a crisp texture. Pesarattu has an earthy flavour from moong dal and is slightly thicker and softer.
Dosa is popular across South India, especially in Tamil Nadu and Karnataka. Pesarattu originates from Andhra Pradesh and Telangana.
Dosa is typically served with sambar and coconut chutney. Pesarattu is often paired with upma and ginger chutney.
Both are nutritious, but Pesarattu is higher in protein and fibre due to moong dal. Dosa is light and easy to digest but has more carbohydrates due to rice.