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Pesarattu
पेसरट्टू
An Andhra dosa made from whole green gram batter, no rice and no fermentation needed, often eaten with ginger chutney.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
25 minServes 3BreakfastSuits Kapha, PittaChildren eat itVegan
You'll need
- 1 cup whole green gram (moong), soaked 4-6 hours
- 1 green chilli
- 1/2 inch ginger
- A few cumin seeds
- Salt to taste
- Oil for the pan
Method
- Drain the soaked moong and grind with green chilli, ginger, cumin and a little water to a smooth, pourable batter.
- Heat a flat griddle, pour a ladle of batter and spread thin in a circle.
- Drizzle a little oil around the edges and cook until the base turns golden and lifts easily.
- Fold in half and serve hot with ginger or coconut chutney.
Why this dish
Whole moong is a light, easily digested protein that needs no fermentation or rice, which is what keeps this dosa quicker on the stomach than a standard rice-and-urad one.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
Often chosen by people browsing
DiabetesDigestive issues
A common breakfast choice among people browsing diabetes or digestion, largely for how light whole moong sits compared to a rice-based dosa.