Pesarattu — Andhra Green Gram Crepes with Ginger and Chili

Other Fast With Oil Published June 13, 2026

Pesarattu is a dosa made not from rice and urad but from whole green mung beans, which means it arrives at the table already loaded with protein — no fermentation, no waiting overnight. The batter is ground from soaked moong dal with ginger, green chili, and cumin, then spread thin on a hot griddle until the edges go lacy and crisp. Traditionally it is studded with raw onion and served with ginger chutney; it eats like a savory pancake that happens to deliver the protein of a bowl of dal.

On oil days the griddle gets a slick of oil for that crisp, golden lace. For strict no-oil days, cook the pesarattu dry on a well-seasoned nonstick pan — it will be softer and paler but every bit as nourishing. This is a vegetable-and-legume dish; there is no fish version.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4 (makes about 8 crepes)
TIME: 30 minutes, plus 4 hours soaking

INGREDIENTS

- 1.5 cups (300g) whole green mung beans (moong), soaked 4-6 hours
- 1 inch (2cm) fresh ginger
- 2-3 green chilies
- 1 teaspoon cumin seeds
- 1/4 cup (10g) fresh cilantro
- Salt, to taste
- 1 large onion, very finely chopped
- Oil for the griddle (omit for strict days)

METHOD

1. Drain the soaked mung beans. Grind them with the ginger, green chilies, cumin, cilantro, salt, and about 1/2 cup water into a smooth, pourable batter — the consistency of thick cream. Add water a little at a time.

2. Heat a flat griddle or large nonstick skillet over medium-high heat. (Oil days: rub the surface with a little oil on a paper towel.) Test the heat with a drop of water — it should sizzle and skip.

3. Pour a ladle of batter into the center and spread it outward in a spiral with the back of the ladle, making a thin round about 20cm across.

4. Scatter a tablespoon of finely chopped onion over the surface and press lightly. Drizzle a little oil around the edges on oil days. Cook 2-3 minutes until the underside is golden and the edges lift.

5. Flip and cook the second side 1-2 minutes. Fold in half and serve hot. Repeat with the remaining batter.

NOTES

- Serve with ginger chutney, tamarind chutney, or a simple coconut chutney. On strict days, a fresh cilantro-and-lime chutney needs no oil.
- The classic Andhra version sandwiches a layer of upma inside the folded crepe — skip for a lighter, higher-protein meal.
- Batter keeps refrigerated 2 days; thin with water before using.
- For extra heat, leave the chili seeds in or add a pinch of chili powder to the batter.