Posted November 12th, 2007 by Lakshmi Pamidimukkala



  • WholeMoong dal - 3 cups
  • Rice - 1/2 cup
  • Greenchillies - 6 -10 nos
  • Ginger - 2 finger length pieces
  • Cumin - 2 tbsp
  • Onions - 2 nos
  • Oil - 1/2 cup


  • Grind the moong dal and rice into a fine powder and then add water and make a fine batter as we make for dosa.
  • Overnight set it for frementation.
  • In the morning grind ginger pieces and greenchillies along with cumin and salt and mix well.
  • Heat pan and make pesarattu as shown add chopped onions to it.
  • Once the pesarattu is red pour oil along the edges so that it comes out of the pan automatically.
  • Reverse and heat it so that the onions become fried.
  • Repeat the process and serve with upma and chutney .

2 Responses to: “PESARATTU”

  1. neeharika responds:
    Posted: November 14th, 2007 at 12:41 pm

    hi lakshmi
    every time i will soak mong dal overnight and grind it. But u mentioned a new method.i will try as u mentioned this time

  2. Lakshmi Pamidimukkala responds:
    Posted: November 14th, 2007 at 12:43 pm

    Actually in case you want to prepare immediately u can prepare this way .
    Taste is also good.

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