Friday, March 12, 2010

Pesarattu (moong daal crepes)

Pesarattu is popular South Indian/Andhra crepes made using moong bean as the name suggests. This is a delicious protein rich breakfast dish relished with coconut chutney and sauteed onions on the side. It is on menu on most Andhra restaurants and is one ofmy family favorites.

2 cups Pesara pappu (moong daal / pesalu in telugu– with the coat)

Salt to taste
2 Green chillies chopped
Half a square inch grated ginger


Soak pesara pappu in water for about an hour. These can be prepared either with whole daal with the coat or with the pesarapappu directly (pesalu – whole lentil with the coat may take longer about 4-5 hr to soak well). Grind it with green chillies, ginger and salt with as much water to make a smooth batter as for making dosa consistency.

Preheat a skillet to medium heat.

Grease the skillet with a little oil using a spatula.

Now gently pour a laddle full of batter onto the skillet quickly spreading it in circular motion using the bottom of ladle into 6-8 inch diameter circle.

If desired add a little oil around the edges of attu, while it is cooking. When attu starts to rise from the sides (in abt a min) using a flat spatula, flip to the other side and cook. Each side should approximately cook 1-2 min. until the side turns golden brown. Fold the pesarattu into half and remove from skillet

Repeat the same process to make rest of them.

Serve hot with chutney of choice


You can add sautéed thinly sliced onions to the middle of the pesarattu before taking out from the skillet.
You could also sprinkle some dried paprika or chopped herbs of choice.

Mung Beans on Foodista

Reposting the recipe for entry to Jihva - Breakfast hosted by Suma at Veggie Platter and inititated by Indira at Mahanandi


  1. Raje,

    Thanks for sending over the healthy, delicious pesarattu to the event.
    I add a little cumin seeds as well while grinding.

  2. Hi,
    First time here. Lovely blog. Pesarattu looks yummy.

  3. Hey Raje ,
    Perfect looking dal crepes. and as u said adding sliced onions will add more taste to it.

  4. wooow!!!my fav pesarattu...perfect breakfast...looks yummy...

  5. Dear raje
    Very nice posting and I love Pesarattu. Actually I learnt it from blog of Prasu, My culinary world...
    The photos are very nice indeed.
    have anice sunday

  6. hey never tried adding onion in pessaratu..looks crispy and tasty..

  7. Healthy and delicious pesarattu raje..Liked ur version :)

  8. Hi Raje, mung daal crepes look so delicious and a very easy and fast alternative to traditional dosa. Thanks for stopping by my blog, love all your recipes and the traditional andhra food. Looking forward to lots more!

  9. they look so delicious and pesarattu

  10. Wow, your pesarattu looks crisp and nice...

    Mine always go saggy...dunno why. Will try once again with your recipe, thanks for sharing, dear:)

  11. Hey this sounds very healthy and delicious..

  12. Hi Raje, this is a yummy authentic recipe!!!

  13. Olá, amiga!
    Passei para uma visitinha...
    Seu cantinho está lindo, agradável e de bom gosto.

    F E L I Z P Á S C O A!!!

           ( ),,( )

    Com carinho, para você e sua família...

    Itabira - Brasil   

  14. My fav breakfast...healthy dosas!

  15. Lovely dish. Looks great. There is something waiting for u in my blog. Plz collect it dear.

  16. delicious.... very healthy breakfast..

  17. Dear Raje
    First time 2 ur lovely space !!
    Pesarttu Looks perfect & a Healthy way 2 start the day !!
    Thanks 4 visiting Panchamrutham..

  18. Olá, amiga!
    Que saudades do seu cantinho!
    Receita saborosa!
    Belas fotos!
    Boa semana!
    Itabira - Brasil

  19. delicious and crispy pesserette.

  20. what a coincidence..i just made split moong daal chilkas today..haha..these are whole moong crepes...gonna try this one as well :)

    As a vegetarian I would love to follow your Veggie Haven blog :)

  21. Hi rajee,
    My dinner with my dad never ends without a pesarattu.
    It helps him to releive a lot of physical stress.
    And yoga helps him from mental stress.
    After he tasted CREPES in las vegas, he says pesarattu as "Mung beans creeps"

  22. very nice blog.......plz visit my blog if time permits.............


  23. Hi, Ola !!
    Please clear me !
    if I have dry mung bean , what ways, variants Ihave to cook PESARATTU??
    OR else..?
    ( my email

  24. HI!
    If I have whole dry mung bean, what ways, variants I have to cook pesarattu?
    (my email

  25. John, the best way is to soak the mung bean in plenty of water for 4 hrs or more. When the beans are tender grind it with enough water to make a smooth runny batter. You can add salt, pepper, ginger, cumin or whatever spices you would like while grinding. Then make the pesarattu as per the recipe above

  26. Lovable crispy pesarattu. A healthy morning starter. Loving it.

  27. Hello Raje! I found this blog in Foodista and followed it here. This is actually a cool Pesarattu recipe. Keep it up and I may see you on Food Network one day. By the way you can place more Foodista widget in your past and future blogs so that other Foodista readers can follow and see your blog too. Just search for a related recipe or food in Foodista and use its widget. I hope to read more from you. Cheers!

  28. This looks have a lovely blog...I am having a giveaway in my blog..Y dont you check and join that

  29. ჱܓ

    Passei apenas para lhe dizer

    Boa noite!!!

    ° 。✿ °° 。Beijinhos.
    ✿ °° 。Brasil

  30. This is yummy:) Love the pesarattu..

  31. sounds lipsmacking goood Raje..
    just found your your space..
    nice presentation with inviting cliks..
    Am your happy follower now..;)
    do stop by mine sometime..
    Tasty Appetite


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