Pesarattu/ Whole Green Gram Salty Pancakes/ Moong Dal dosa

Green gram generally called as Moong dal, Mung bean, Paccha paruppu is one of the common ingredient used in sweets and in savories. Usually this green gram is used after removing the outer green skin and only with the yellow pulse inside and is cooked until the dal is soft.

Whole green gram is generally used southern part of India as gruel, payasam, as sundal ( Boiling the whole green gram and adding salt), dal recipe for chappathi, grinded and poured on a griddle as pancake. This can be otherwise used as a natural scrub for the body.

It can also be deep fried and served as snack. Mung bean sprout is commonly used in asian recipes. It has high nutritive value as well. Pesarattu is a commonly served breakfast in Andhra Pradesh, India. Soaking the green gram overnight and grinding it to a batter and making a thin pancake in a smooth griddle. Tastes awesome! When put in mouth, melts like butter.


  • Prep time – 20 mins ( excluding overnight soaking)
  • Cooking time – 2 mins each
  • Serves – 3


  • Whole green gram/ paccha paruppu – 1 cup
  • Rice – 1/2 cup ( Idli rice)
  • Cumin – 1 teaspoon
  • Green chilli – 2
  • Ginger – 2 inches
  • Onion – 1 small
  • Salt to taste
  • Oil for greasing the dosa
Overnight soaked whole green gram


idli rice soaked in water


Grinding the whole green gram, rice, ginger, green chillies, cumin and onion into a fine batter


Batter is ready


Dosa on the griddle/tawa


About to flip it


Dosa is ready
  • Soak the green gram in water overnight or more. I soaked it almost 1 day. Once the green gram are all evenly soaked you will know it. Also separately soak the rice.
  • Grind the onion, green chillies, cumin, ginger raw along with green gram and rice in a blender or in a wet grinder. If you choose wet grinder, add the onion, green chillies, ginger first. Then add the cumin and then rice and dal.
  • No need to get the batter fermented as the skin in the green gram will make the batter aerated soon along with the overnight soaking. Also depending upon how much it is aerated, the dosa will be darker in colour.
  • Add salt and mix well.
  • In a smooth griddle/tawa, add few drops of oil and grease it all over the griddle with a paper towel or a piece of cloth used to make dosa.
  • Take a deep gravy ladle full of batter and make a thin dosa. Add few drops of oil around the dosa. Flip it after 1 min with a spatula.
  • After 1 more minute, pesarattu is ready to be served.

An awesome mouthwatering breakfast recipe with flavours packed. This dosa can be served with kara chutney, coconut chutney, peanut chutney, thuvayal, etc.,  Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome.



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