Pesarattu, a crêpe-like bread from Andhra Pradesh, is made mainly from green gram.
Green gram is another name for the mung bean, or Vigna radiata. To make pesarattu, cooks soak whole green gram—often called moong beans or pesalu in Telugu—then grind it with water, ginger, green chilies, and salt to form a batter. The batter is spread on a hot pan much like dosa batter.
Unlike many standard dosa preparations, pesarattu does not rely on Vigna mungo, the black gram commonly used in dosa batter. It also generally requires no long fermentation, although the soaked mixture may rest briefly before cooking. The result is a thin, savory pancake with crisping edges and a soft center.
Pesarattu is strongly associated with Andhra Pradesh and is eaten for breakfast or as a snack. It is commonly served with ginger chutney, peanut chutney, or tamarind chutney. A popular variation, upma pesarattu, folds or stuffs cooked upma inside the green-gram crêpe. The name can therefore be confused with ordinary dosa, but its defining legume is green gram rather than black gram.