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You are here: Home > Recipes > South Indian Recipes > South Indian Side Dishes > PESARATTU

Cuisine Style: Andhra
Cooking Time
25 minutes
To Serve
Taken with Chutney
       Ingredients How to?

  • Moong Dal-2 Cups
  • Raw Rice - 1/4 Cup
  • Onion - 4 nos
  • Ginger - 1 piece (1 inch peeled)
  • Coriander leaves
  • Cumin Seeds - 1 tbs
  • Pepper powder (Coarse ground) - 1tsp
  • Green Chilies -4 Nos
  • Salt to taste
  • Oil

  1. Soak Moong Dal and raw rice over night.
  2. Coarse grind the following: Moong Dal, Raw rice, green chilies, cumin seeds and ginger and keep it for 2 to 3 hours.
  3. Chop Onion and keep it aside.
  4. Heat a griddle and grease it by oil.
  5. Then pour ladle full of Pesarattu batter over the griddle.
  6. Spread the batter like a dosa (Round shape thin or thick).
  7. Put chopped onions over it and cook for 3 minutes (medium flame).
  8. Sprinkle oil over the edges.
  9. Flip it and cook for 2 to 3 minutes.
  10. Serve with coconut chutney.

    Note: Pesarattu can also be prepared without cumin seeds and ginger.
    Tips: You can put coconut scrap instead of Onions.

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