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Breakfast, Green gram, Indian

Paesarattu /Green gram dosa

This is a variety of dosa from Andhra Pradesh, a south Indian state. This is a protein packed food apt for breakfast.




Green gram – 2 cups

Rice – 3 tbsn ( I used sona masoori)

Green chilli – 2

Ginger – 1/2 inch piece

Salt – as required


  • Soak green gram and rice for 4 to 6 hours.
  • Grind it along green chilli and ginger to smooth paste with required water.
  • Add salt. Add required water to make it to dosa batter consistency.
  • On hot tawa, pour a laddle of batter and spread to thin dosa.
  • Pour a spoon of oil over it. Cook both sides and serve along chutney or sambar.



  1. You can sprinkle onions over dosa while cooking. ( I didn’t add)
  2. This batter need not required fermentation. You can use as soon as grinding.


  1. […] via Paesarattu /Green gram dosa — cookwithsmileblog […]

  2. Very Delicious and healthy. I love it with ginger – jaggery Chutney

    1. Thank you… never tried with that.. will do?

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