I am a big fan for South Indian food and always dream myself feasting on a Big Masala Dosa with its various accompaniments. It has always been more dear to me, even more than north Indian staple food (whole wheat chapatis). Pesarattu scores over conventional masala dosa for me for two reasons. One, it is made up of whole green lentils (very high in protein and healthy lentils). Secondly, it doesn’t require fermentation as it is ready to make crepes just after couple of hours of soaking and grinding, so no long wait time for dosa to come in your plater, perhaps, thats the best point about these quick and green crepes.
Green Lentil crepes from India – Pesarattu
- Total Time: 2 hours 30 minutes
- Yield: 3-4 servings 1x
Description
Enjoy these quick and nutritious South Indian Pesarattu crepes made from whole green lentils, perfect for a protein-rich meal without the need for fermentation.
Ingredients
Ingredients
- 2 cups (400 g) skin-on, whole Green lentils (sabut moong dal)
- 1 cup (185 g) White Rice
- 1 green chile, optional
- 2 tsp coriander leaves
- 1 tsp grated ginger
- 1 tsp cumin seeds
- Season with salt to taste
- Oil/Ghee
For Upma
- 1 cup (170 g) Semolina (lightly roasted)
- Cumin seeds/rai: 1/2 tsp
- Onion: 1, finely chopped
- Tomato: 1, finely chopped
- Nuts : handful
- Season with salt/paprika to taste
- Coriander to garnish
Instructions
Method to make Upma
- Lightly roast the semolina in a non stick pan and take it out.
- Add ghee in the same pan and splutter cumin and rai.
- Add the finely chopped onions and tomatoes and stir fry for 5 minutes.
- Add 3 cups of water (triple the quantity of semolina) and bring it to a boil.
- Season with salt and paprika to taste.
- When the water starts boiling, gradually add roasted semolina and keep stirring.
- Garnish with nuts and chopped coriander.
Method to make Pesarattu
- Wash and soak the lentils and rice in a bowl with warm water.
- Let it soak for 4-6 hours or preferably overnight (this will make the grains soften to grind)
- Drain and reserve the water to add gradually to make a fine paste.
- Now pulse green lentils, rice, chile, coriander and ginger in a blender or food processor to make a fine and flowing yet thick paste. (add water slowly).
- Stir the cumin seed and salt into the paste.
- Preheat a non-stick skillet over medium-low heat.
Making your Crepes
- Drizzle some ghee on the skillet and check if its ready.
- Pour a ladle full of batter in the center and swiftly move it outside in clockwise direction.
- Drizzle some oil/ghee on the sides and let it cook for couple of minutes.
- Now flip it on other side and add a filling of upma in the center.
- Close it in a half way moon style and enjoy with chutney and sambhar.
Notes
- Pesarattu does not require fermentation, making it a quick alternative to traditional dosa.
- You can adjust the spice level by adding or omitting the green chile.
- Serve with coconut chutney or sambar for a complete meal.
- Store leftover batter in the refrigerator for up to 2 days.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 5
- Carbohydrates: 40
- Fiber: 8
- Protein: 10
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Pumpkin Masala Curry
- Quick Chicken Curry
- Keema Matar (Ground Lamb with Peas)
- Kolkata-Style Spicy Chili Chicken
Frequently Asked Questions
Does pesarattu batter need to ferment like regular dosa batter?
No — this is one of the key advantages of pesarattu over traditional masala dosa. The article explains that whole green lentils and rice only need 4 to 6 hours of soaking (or overnight), and the batter is ready to use immediately after grinding. No fermentation wait is required. 
What is the upma filling, and is it required?
Upma is a savory South Indian semolina porridge made here with lightly roasted semolina, onion, tomato, nuts, and spices. The recipe folds it into the center of the pesarattu in a half-moon shape. It is the traditional pairing, though the notes say you can also serve the crepes with coconut chutney or sambar instead.
Can I make the batter ahead of time?
Yes — the notes say leftover batter can be stored in the refrigerator for up to 2 days, making it easy to prepare the batter the evening before and cook fresh crepes the next day.
