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Pesarattu - Savoury Moong Bean & Rice Pancakes (GF, V)

Pesarattu is a breakfast dish I make often. These are slightly thick dosas/ adais (savoury pancakes) made from a batter of soaked and ground whole moong beans and raw rice. Very healthy and very filling, the Pesarattu comes from the Indian state of Andra Pradesh.
Course Breakfast
Cuisine Indian
Servings 6 pancakes


  • 2 cups moong beans whole
  • 3/4 cup raw rice
  • 1 onion large
  • 3 tbsps coconut grated (optional)
  • 2 green chillies ( adjusted for spiciness)
  • 1/4 tsp asafetida powder
  • to taste salt


  • Soak the moong beans and rice together for about 4 hours
  • Drain and grind in the blender, usin water as required, to a slightly thick and coarse paste along with all the other ingredients
  • This batter does not need to be fermented. If not using immediately, refrigerate till needed
  • To make the Pesarattu/ pancakes, pour a ladleful of batter on a hot cast iron griddle on medium heat and spread into a circle as you would to make a dosa.
  • Drizzle 1/2 a tsp of oil around the pancake and cook on both sides till brownish and done. Transfer to a plate and use up the batter in this way.
  • Serve hot with a chutney. A good traditional accompaniment to this savoury pancake soft, home-made unsalted or powdered jaggery.