palak pesarattu

A protein rich savory crepe like dish made with whole green gram (moong beans), mildly spiced with cumin, ginger and green chillies. Often eaten as a breakfast in Andrapradesh and Telangana. It is very healthy as a vegan or vegetarian option for breakfast. Check this easy recipe below.

I have added a slight twist to an already healthy recipe to bring the vibrant green color also to add more goodness to it by adding spinach to it. It is a great kids lunch box idea or to sneak in spinach if your little one is fussy eating spinach.


Pesarettu / green moong bean dosa

Prep Time 10 mins
Cook Time 5 mins
Soaking time 8 hrs
Total Time 8 hrs 15 mins
Course Breakfast, brunch, dinner, Main Course
Cuisine Indian
Servings 15 dosas


  • blender
  • flat frying pan
  • thin spatula


  • 2 cups whole moong beans
  • 1 green chilli (adjust to spice level)
  • 3-4 tbsp Rice flour
  • 1 inch ginger
  • 1 tbsp cumin seeds
  • 1-2 cups water (adjust to consistency)
  • 1 tsp salt (to taste)
  • As required cooking oil
  • 1 small bunch coriander leaves with stalk read notes
  • 1 cup Spinach read notes


  • First wash and soak the moong beans for about 6-8 hours or over night
  • To make the pesarettu batter, add the soaked moong beans, green chillies, ginger, salt, cumin seeds, spinach and coriander leaves with stalks to a blender jar. Add little water at a time and grind it to a smooth paste.
  • Transfer the ground batter, to a large bowl, add the rice flour and mix them well.
  • Check if the batter has a smooth pouring consistency. If not add more water to achieve it.
  • Take an iron griddle or a non stick pan, heat it to medium to low, and brush some oil on it.
  • Once the pan is hot, add a ladle of the batter and spread it around like a crepe. Drizzle some oil on the sides and wait for it to get cooked on one side. This will take about 30 seconds.
  • Now carefully use a spatula to turn the pesarettu over and cook the other side. Cook for about 30 seconds on the other side on medium flame.
  • Fold the peserettu in half and transfer to a serving dish.


  1. If you can’t find rice flour you may add 3-4 tbsp of uncooked rice to moong beans and soak and grind them together.
  2. If you prefer crispy peserettu, you can add more rice flour to it.
  3. This batter stores well for up to 3 days in the refrigerator.
  4. Adding coriander and spinach is optional as its not a part of the traditional recipe. I have added it here to increase the nutritional value of it and also for that brilliant green color.
Keyword healthy breakfast, hi protein, lentil recipes, vegan, vegan indian

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