Follow these steps for perfect results
Green Chillies
chopped
Salt
Sunflower Oil
for cooking
Ginger
grated
Green Moong Dal (Whole)
soaked
Oats Flour
Soak the green gram dal for 3 hours.
Grind green gram dal along with ginger and green chillies into a smooth paste in a mixer grinder.
Ensure the consistency of the batter is slightly thicker than normal dosa batter.
Transfer the green gram batter to a bowl.
Add the oatmeal flour to the batter and season with salt.
Stir well to combine all ingredients.
Heat a skillet or dosa pan and grease the surface with oil.
Pour a ladle full of the Oats Pesarattu batter onto the pan.
Spread the batter in swift circular motions to make a thin crepe.
Cook the pesarattu until the bottom is cooked.
Flip it over to cook the other side for a few more seconds until golden brown.
Serve hot with chutney and coffee.
Expert advice for the best results
Adjust the amount of green chillies according to your spice preference.
Ensure the batter is not too watery for easy spreading.
Serve immediately for best taste and texture.
Everything you need to know before you start
5 mins
Batter can be made ahead and stored in the refrigerator for a day.
Serve the pesarattu hot, folded or rolled, with a side of chutney.
Serve with Red Chilli Coconut Chutney
Serve with Ginger Chutney
Serve with Sambar
Pairs well with the savory and slightly spicy flavor.
Discover the story behind this recipe
Pesarattu is a popular breakfast dish in Andhra cuisine.
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