Pesarattu is described as Indian crunchy savory crêpe pancake made of Mung (moong) lentils. Pesarattu is popular in the states Andhra Pradesh, Telangana, and Rajasthan in India. Pesarattu name came from the Telugu language. Pesara is mung dal, attu is dosa, together is mung dal dosa. It is made with green mung dal batter. Pesarattu is topped with tiny onions and cilantro. It served as breakfast, with a side of ginger chutney. Pesarattu is made of Mung dal with skin, with added spices. Pesarattu is a breakfast which is high in protein, fiber, light in carbohydrates and sugars, which are the characteristics of a healthy breakfast. Bonus points are that Pesarattu is Vegan, vegetarian and gluten-free. A wonder Indian vegetarian recipe.

If you are making dosa for the first time, be ready to fail with the first few dosas. Not only you will struggle with spreading the batter to make thin dosa, you will also struggle to remove without damaging. Correct temperature for the griddle is important. Griddle should not be too hot and not too cold. Trust me, before you realize you’ll turn out to be an expert in dosas.