Telangana Pesarattu

Name: Telangana Pesarattu
Prep time: 8 h
Cook time: 20 min
Total time: 8 h 20 min
Yield: 4 servings
Cuisine: Telangana
Ingredients: 250 g whole green moong dal; 2 tbsp Rice; 3 whole Green chillies; 1 inch piece Ginger; 1 tsp Cumin seeds; 1 tsp Salt; 1 medium Onion; 4 tbsp oil

A savoury green crepe made from whole soaked moong dal ground with green chillies and ginger, cooked crisp on a hot griddle, shared across Telangana and Andhra breakfast tables.

🇮🇳India· Telangana

Prep: 480 min
Cook: 20 min
Total: 500 min
Servings: 4
Difficulty: Medium
Calories: 180 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Blender
•Flat griddle (tawa)

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 6 g
carbs: 24 g
fibre: 6 g
protein: 10 g
calories: 180 kcal

Instructions

1
Drain the soaked moong dal (split green gram) and rice. Grind them with green chillies, ginger, cumin, salt, and enough water into a smooth, thick batter.
2
Let the batter rest for 15-20 minutes.
3
Heat a flat griddle (tawa). Pour a ladle of batter and spread it thin in circles, like a dosa (crispy savoury pancake).
4
Sprinkle chopped onion on top if using. Press it down lightly into the batter.
5
Drizzle oil around the edges. Cook until the bottom turns golden and crisp.
6
Flip carefully. Cook briefly on the other side.
7
Fold in half. Serve hot with ginger chutney or upma (savoury semolina porridge).

Chef's tips

The batter does not need fermentation (resting to rise), so you can cook pesarattu right after soaking. A well-seasoned or non-stick griddle helps the thin batter spread and lift easily.