Pesarattu — Green Mung Dosa (పెసరట్టు)

Andhra Pradesh, particularly the coastal and Guntur regions; pesarattu is the morning tiffin of choice across Andhra Pradesh and Telangana

Pesarattu (పెసరట్టు) is the Andhra Pradesh alternative to the rice-lentil dosa: a thin, crisp crepe made entirely from soaked whole green mung beans (Vigna radiata, పెసలు) ground to a batter with ginger, green chilli, and onion, requiring no fermentation — the mung bean's starch structure produces a naturally thin, lace-edged crepe without the need for lactic acid fermentation. Pesarattu is faster to make than regular dosa (no overnight ferment), more nutritious (whole mung is higher in protein and fibre), and has a distinctive green colour from the skin of the mung bean. Associated particularly with the Guntur and coastal Andhra regions.

Served hot from the tawa with upma inside, ginger chutney, and sambar. The clean, slightly earthy green mung flavour with the warm, aromatic upma filling is a distinctive South Indian breakfast.