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Millet Pesarattu
  1. Thinal arisi 1/2 cup
  2. Green moong dal 1/2 cup
  3. Red chilli 2-3
  4. Ginger one small piece
  5. Salt as needed
  6. Onion 1
  7. Asafoetida a pinch
  8. Curry leaves few

Step 1

Soak the thenai and green moong dal for 4-5 hours. Since i made for breakfast, i kept it overnight.

Step 2

Drain the water and grind it into a fine paste along with red chili and ginger. You can grind the curry leaves along with this too.

Step 3

Add salt, asafoetida and curry leaves. Chop the onion finely and add it to the batter. Check for consistency. Let it be like a dosa batter. If you want little thick pesarattu then bring it to idli batter consistency.

Step 4

Heat a tawa and pour a ladle full of batter to this and spread this in a circular motion like how we do for dosa. Drizzle with few drops of oil.

Step 5

Let it cook on one side. Flip on the other side and cook for a minute.

Step 6

Repeat the same procedure for the rest of the batter.

Step 7

Serve immediately. We had with Kara Chutney.


  1. To make it more healthy you can use sprouted moong too. In that case no need to soak the sprouts.
  2. A pod of garlic can also be added and a handful of coriander leaves also can be added to enhance the flavor.