Pesarattu is the Andhra Pradesh crepe-like dosa variety made with green gram batter.
Also called pesara attu or pesara dosa, pesarattu is a savory South Indian breakfast and snack associated especially with Andhra Pradesh. Its batter is made from soaked whole green gram, commonly known as mung beans, rather than the rice-and-black-gram mixture used for many familiar dosa varieties. The beans are ground with water and often flavored with ginger, green chilies, and salt.
The batter is spread thinly on a hot griddle, where it develops crisp edges and a tender interior. Chopped onions and chilies may be added while it cooks. A popular preparation called upma pesarattu folds or fills the crepe with upma, a savory semolina dish, particularly in parts of coastal Andhra Pradesh.
Pesarattu is easy to confuse with other Indian crepes. Adai is a different lentil-based preparation, while appam and pathiri are made with different ingredients and belong to other regional traditions. Pesarattu’s defining clue is the use of green gram, not black gram.