1. Moong dal – 1 cup
2. Green chillies – 3
3. Ginger – ½ inch piece
4. Salt – to taste
5. Onion – 1 (finely chopped)
6. Cumin seeds – 1 tsp
7. Oil – For sprinkle


  • Soak the moong dal over night. Then wash the dal. Then grind the dal along with green chillies, ginger and salt into a fine paste of medium consistancy.
  • Now remove the batter form the blender and transfer into vessel. Now add cumin seeds and mix the batter thoroughly.
  • Now heat the flat pan or tawa and spread with some oil. The pan must be hot for pesarattu to come out in good shape.
  • Now pour one laddle full of pesarattu batter in the centre of the pan and spread into circular motion.
  • Sprinkle 1 tsp of oil on the top and around the edges.
  • When the bottom colour changes to golden brown colour then reverse it and cook the otherside for few mins.
  • Now reverse it back and sprinkle finely chopped onions on the top and fold it half.
  • Remove from the pan and serve with ginger chutney.