Oct 07

Print this Post

Pesarattu – Andhra Special Dosa Recipe

Share on FacebookTweet about this on TwitterShare on Google+


Pesarattu is a crepe made from green gram. It is usually paired with Allam Pachhadi (ginger chutney). To make this a special pesarattu sometimes people add some upma into the dosa as stuffing. Both ways it tastes DELICIOUS!






Preparation time – 5 mins
Waiting time – 4 hrs 
Cooking time – 3 mins for a dosa.

  • Whole Green gram (wash, drain, soak in fresh water for 4 hrs) – 1/2 Cup
  • Split Skinless Green Gram (wash, drain, soak in fresh water for 4 hrs) – 1/2 Cup
  • Rice (was, drain, soak in fresh water for 4 hrs) – 1/2 Cup
  • Cilantro – 1/4 Cup
  • Onion(finely chopped)  – 1/2 Cup
  • Ginger – 1 inch piece
  • Salt – to taste
  • Red Chilli Powder – to taste
  • Lemon Juice – 1 Tbsp or to taste
  • Green Chillies (finely chopped) – to taste
  • Water – to make a smooth batter
  • Oil – 2 to 3 Tbsp


  • Drain the water from the soaked dals and rice.
  • Grind both the dals and rice with ginger, green chillies, salt, water, cilantro to a smooth batter.
  • Allow the batter to ferment in a warm place if you like a crispy dosa.
  • Once the batter is ready, check for the salt and heat the pan on medium.
  • Grease the pan with few drops of oil. Spread evenly. Take off the excess oil. Sprinkle water and wipe off with the paper towel.
  • Add two ladles of batter and spread in a circular motion till you get a 5 inch diameter round thin crepe.
  • Sprinkle onion, red chilli powder, few drops of lemon juice on the crepe.
  • Add 1/2 tsp of oil all over the dosa and spread evenly.
  • Look for the brown spots on the bottom side of the dosa, then release the dosa from the edges and serve it hot.
  • Serve with Ginger Chutney immediately.



Share on FacebookTweet about this on TwitterShare on Google+

Permanent link to this article: http://www.sruthiskitchen.com/2013/10/07/pesarattu-andhra-special-dosa-recipe/


Skip to comment form

  1. Prasanna

    Do you think brown rice will work?

    1. admin

      Yes, it will. Tastes different but than regular Pesarattu still tastes great :)

  2. Monika

    Looks tast! Will make it for breakfast tom!
    How do u keep ur cast iron tava so good in shape? I have one on which I make chapatis everyday, no clue how to take care of it! It had some deposits on the surface which get chopped over time…

  3. Naomi Samuel

    Which Rice has used in this Dosha.

    1. admin

      It is the regular short grain rice, sona masoori.

  4. shashita

    I did try your recipe , it was great . I also tried aloo gobi , mushroom masala it was delicious.Thanks

    1. admin

      That’s awesome :) Thanks for sharing the feedback. Glad that you enjoyed making them!

  5. Anbu

    Hi Sruthi i made pesarattu last night, really cripsy and nice. Thank u so much for ur recipe. Good day

  6. Sankar

    Thank you for posting the video and recepie. I have one question – what type of rice you are using? Is idli rice ok?

    1. admin

      Use sona masoori or any long grain rice. Even idli rice works in this recipe.

  7. Shashi

    Hi Shruthi,

    I tried your recipe. It was delicious. Thanks a lot

    1. admin

      Hi Shashi,

      That’s awesome :) Glad that you enjoyed!

Comments have been disabled.

Visit Us On YoutubeVisit Us On FacebookVisit Us On TwitterVisit Us On Google Plus