Pesarattu- Indian Coconut and Lentil Snack

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“This is Lakshmi Shankar's recipe from the Thursday magazine. hope you enjoy this unique treat!”
2hrs 30mins

Ingredients Nutrition


  1. Grind the drained dal, rice, green chillies and salt to taste to a smooth paste.
  2. Transfer to a mixing bowl.
  3. Add the mashed potato, onion, curry leaves and corriander leaves and mix with your fingers{apply a little oil on your fingers before mixing to prevent the batter from sticking to your fingers} until you have a batter of semi-solid consistency.
  4. Heat a flat iron dosa tava{griddle}.
  5. Smear the griddle with 1/2 tsp.
  6. of oil.
  7. Add a ladle full of the batter and make it in the shape of a dosa.
  8. Add 1/2 tsp.
  9. of oil.
  10. After 2 minutes, flip the pesarattu on the other side and again smear with 1/4 tsp.
  11. of oil.
  12. When the pesarattu turns golden and crispy on either side, remove it from the griddle.
  13. Serve hot with corriander-coconut chutney.
  14. Enjoy your snack!

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