-
View
Pesarattu, the cherished green gram pancake from the Indian state of Andhra Pradesh, is a dish that combines both nutrition and taste in a beautifully simple form.
Often enjoyed as a breakfast or light meal, Pesarattu stands out for its unique flavour, crisp texture, and high protein content.
Made from whole green gram, or mung beans, it offers a hearty yet light eating experience that is both satisfying and healthy.
What Is Pesarattu?
Pesarattu is a traditional Indian pancake made from soaked and ground green gram, often seasoned with ginger, green chilies, and cumin.
Unlike many other Indian pancakes that use rice or lentils, Pesarattu is primarily made from green gram, giving it a distinctive earthy flavor and a vibrant green colour.
It’s typically cooked on a hot griddle, resulting in a thin, crispy exterior while retaining a slightly soft centre.
Often served with chutneys or a dollop of spicy upma (a savoury semolina dish) stuffed inside, Pesarattu is a staple in South Indian cuisine, beloved for its simplicity and versatility.
It’s a common feature in both homes and street side stalls, appreciated for how it nourishes without feeling too heavy.
Ingredients and Taste
The core ingredient of Pesarattu is whole green gram (mung beans), which is soaked for several hours before being ground into a smooth batter. This batter is often seasoned with fresh ginger, green chilies, and cumin seeds, giving it a slightly spicy, aromatic flavour.
Some recipes may also include rice to enhance the crispness, but the essence of Pesarattu lies in the rich, nutty taste of the green gram.
When cooked on a hot griddle, Pesarattu develops a delightful contrast between its crispy edges and the soft, chewy centre. The seasoning adds warmth and depth, with the ginger providing a mild heat that lingers subtly on the palate.
It’s traditionally served with coconut chutney or tangy tamarind-based chutney, which complements the savoury pancake beautifully.
For those who enjoy a more substantial meal, stuffing the Pesarattu with upma creates a textural and flavour contrast that elevates the dish further, adding a layer of spiced semolina to the crispness of the pancake.
A Taste of History
Pesarattu has a long-standing presence in South Indian cuisine, particularly in Andhra Pradesh, where it has been a breakfast staple for generations.
The use of green gram in Indian cooking dates back thousands of years, valued for its high protein content and ease of digestion, making it a key ingredient in vegetarian diets.
Pesarattu reflects the Indian tradition of transforming humble legumes into versatile and nourishing dishes.
Historically, Pesarattu was a practical dish for farmers and labourers who needed a nutritious yet light meal to fuel their day. Its preparation requires minimal ingredients but delivers a balanced combination of protein, fibre, and flavour.
Over time, it has evolved beyond its simple roots to become a beloved dish that is enjoyed across India, often served as a special breakfast or snack at family gatherings and festivals.
Indian Pesarattu (Green Gram Pancake) Recipe
Serves: 4 people
Ingredients:
- 1 cup green gram (moong dal), soaked overnight
- 2 tablespoons rice flour
- 1 green chili, chopped
- 1-inch piece of ginger, chopped
- 1 small onion, finely chopped
- 2 tablespoons chopped coriander leaves
- Salt to taste
- Water, as required
- Oil or ghee for cooking
Directions
In a blender, add the soaked green gram, green chili, ginger, and salt. Blend until smooth, gradually adding water to form a slightly thick, pancake-like batter. Ensure its smooth but not too runny.
Transfer the batter to a large bowl. Stir in the rice flour to give the batter a firmer consistency, helping the pancakes crisp up better. Add chopped onions and coriander leaves, mixing gently to combine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or ghee, ensuring the pan is evenly coated.
Pour a ladleful of batter onto the pan and spread it thinly in a circular motion, similar to how you would with a dosa or crepe. Try to spread the batter evenly for uniform cooking.
Drizzle a little oil or ghee around the edges of the pancake to enhance crispiness and flavour. Let it cook for 2-3 minutes until the bottom turns golden brown.
Flip the pancake carefully using a spatula and cook the other side for an additional 1-2 minutes. Ensure the Pesarattu is crisp on the outside but still soft inside.
Repeat the process with the remaining batter, adjusting the flame if necessary to prevent over-browning. Keep the prepared Pesarattu warm.
Serve the Pesarattu hot with ginger chutney or coconut chutney on the side. For added authenticity, garnish with a little extra coriander or a drizzle of ghee.
Leave a Review