Pesarattu is made from soaked green gram. It is nutritious as well as tasty. I knew this recipe only after marriage and it comes to rescue when there is no idli dosa batter at home. The good thing is it needs no fermentation. Just grind the soaked dhal and make dosas instantly. It is so soft and filling too. The best combo for this dosa is coconut chutney. Though many say that it pairs well with coconut chutney flavoured with green chilly and ginger, I have no appeal for it, we devour with our usual coconut chutney with red chillies.

Though this is something new to a few, I have some points to those who are familiar with this recipe for a good crisp and thin dosas. The first point is with soaking. The optimal time for soaking is 4-6 hours and anything more than that may yield soft dosas. So lesser the soaking time, crisper are the dosas. Secondly, grind it very well and the batter consistency should be like our idli dosa batter. Add the requied quantity of water while grinding itself. If you feel that the batter is not spreading well and is slightly thicker, then again transfer the batter to the mixie and grind it again with required water, do not add water directly into the batter. Third point is do not add rice or rice flour along with green gram. It changes the taste of the dosas. When ground nicely, the batter spreads very well without any problem, so no rice/rice flour required. Last point is make the dosas immediatly do not refrigerate. Upon refrigeration, the taste goes down as well as the dosas are not perfect as when fresh. 

There are a few variations to this. You shall add finely chopped onion direclty into the batter and make adai like dosas, but they tend to be soft not so crisp. Other way is saute finely chopped onion and keep it aside. Make dosas and spread it over them to make onion pesarattu. Same way you shall add shredded carrot too. We have had it along with white rava upma, the best combo liked by my hubby.