PESARATTU - Learn how to make Andhra style Green gram crepes

Green bean or Mung can be called a Super bean as it has numerous health benefits. The factors that qualify it as a healthy food is that it is low in Fat and Calories and high in Protein and Fiber giving it high satiety value and low GI thus enabling slow release of carbs/ sugar into the blood stream. 

Green gram recipes are highly recommended for people with life style disorders like Diabetes. It is also a healthy option for weight watchers. So, Pesarattu straight away qualifies as a healthy recipe. Predominantly eaten as a snack or breakfast item, Pesara attu / Pesara Dosa  is consumed by people of Andhra Pradesh. There are few variants where the Dosa is served with a judicious topping of chopped raw onions and green chillies . Another popular variant is the MLA Pesarattu or Upma Pesarttu where Upma is tucked in between the crepes as a filling. It  was popular in MLA quarters restaurants in Hyderabad. 

Preparation Time: 6-8 hrs
Cooking Time: 3-4 min per crepe
Cuisine: Andhra
Level: Easy
Spice Level: Optional
Makes: 12-14 No
Source: MIL
Nutritional Information: Per serving ( approx)
Nutrition Facts
Servings 12.0
Amount Per Serving
calories 175
% Daily Value *
Total Fat 10 g15 %
Saturated Fat 8 g38 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 271 mg11 %
Potassium 187 mg5 %
Total Carbohydrate 20 g7 %
Dietary Fiber 4 g15 %
Sugars 11 g
Protein 4 g7 %
Vitamin A2 %
Vitamin C5 %
Calcium1 %
Iron6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

  • 2 cups Green gram
  • 3-4 tbsp Raw rice
  • 3 Green chillies
  • 2 Red chilli
  • 4-5 flakes, compounded Asafoetida
  • 3 tbsp Desiccated Coconut
  • Salt to taste
  • Chopped Curry leaves 
  • Chopped Coriander leaves 
  • Oil for cooking
  • Soak Green gram, rice, red and green chillies overnight. I prefer doing this as it works perfect for breakfast.
  • Soak asafoetida flakes for 30 min separately using little water.
  • Grind all these together into a smooth paste.
  • Add salt. Top up the batter with Coconut, chopped curry leaves and coriander.
  • Heat a tawa or griddle and spread out a big spoonful of batter into a thin crepe. 
  • Drizzle 1 tsp of oil. Cook on low medium flame until it tuns golden brown.
  • Flip and cook the other side until done.
  • Serve hot with any spicy chutney or dip like Allam chutney or Tomato Thokku.

 “Linking this post to MLLA #92, conceptualized 

by Susan and hosted by Lisa.”


  1. This is one of my favourite...looks good

  2. I always feel so good when I make Pesarattu- full of proteins. Lovely post !

  3. Never heard of pesarattu but this dosa definitely is now on my list.

  4. My mom makers this and we all love it . A healthy recipe

  5. We love Pesarttu, specially when one is falling a low carb meal.. Super bean and super tasty.. Can't stop with one!

  6. Love pessarattu and we make it every week! Your recipe looks awesome
    And. The clicks are so good

  7. Hey... thanks for linking it to the event daa... never tried making pesarattu but looking at your pics, I think I must seriously be soaking green gram one day before going to office... :)

    1. Sweets, you ll love it. Just top up with more Onions and chillies for the typical Andhra punch and have it with Allam chutney.


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