Pesarattu – Lentil Pancakes
- Total Time: 30 minutes
- Yield: 10 pancakes 1x
Description
Pesarattu are savory Indian pancakes made primarily from green gram dal, offering a nutritious and flavorful alternative to traditional dosas.
Ingredients
- 1 cup (240 ml) Green gram dal / green moong dal / Pesarlu
- 1 inch piece Ginger, cleaned and peeled
- 2-3 Green chillies
- 1 tbsp (15 ml) Cumin seeds
- Salt, to taste
- 2 medium Onions, chopped [Optional]
- Ghee or Oil, for cooking
Instructions
- Soak the green gram dal in water for 4-6 hours, or preferably overnight, to soften.
- Drain the soaked dal and transfer it to a blender. Add the ginger and green chillies, and grind to a smooth batter. If needed, add a little water to achieve a pourable consistency.
- Transfer the batter to a bowl. Add salt to taste and sprinkle cumin seeds over the batter. Mix well to combine.
- Heat a non-stick pan or griddle over medium heat and lightly grease with ghee or oil.
- Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin pancake.
- Sprinkle chopped onions over the pancake, if using, and press them lightly into the batter.
- Drizzle a little ghee or oil around the edges of the pancake and cook for 2-3 minutes, or until the edges start to lift and the bottom is golden brown.
- Flip the pancake and cook for another 1-2 minutes on the other side until cooked through.
- Remove from the pan and serve hot. Repeat with the remaining batter.
Notes
- For extra crispiness, you can add a small amount of rice to the batter.
- Serve with coconut chutney or sambar for a complete meal.
- Store leftover batter in the refrigerator for up to 2 days.
- If the batter thickens, add a little water before making the pancakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Indian
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2
- Sodium: 150
- Fat: 2
- Carbohydrates: 18
- Fiber: 4
- Protein: 6
- Cholesterol: 0
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Frequently Asked Questions
Why do the lentils need to soak for 4–6 hours before grinding?
Soaking the green gram dal (moong dal) for 4–6 hours — or preferably overnight — softens the lentils enough to grind smoothly into a pourable batter. Without soaking, the blender cannot achieve the fine, smooth consistency needed for thin, even pesarattu pancakes.
How do I make these pancakes extra crispy?
The notes say adding a small amount of rice to the batter before grinding increases crispiness. Press the chopped onions (if using) lightly into the batter on the pan; cook until the edges lift and the bottom is golden brown — about 2–3 minutes — before flipping.
What are the traditional accompaniments for pesarattu?
The notes specify serving with coconut chutney or sambar for a complete meal. Leftover batter keeps in the refrigerator for up to 2 days; thin it with a little water before cooking if it thickens overnight. 
