[1] It is made with green gram batter, but, unlike a typical dosa, it does not contain Vigna mungo.

The soaked gram is then ground to a smooth paste with a couple of green chilies, a small piece of ginger, and some salt.

The mixture is allowed to sit for a few minutes to ensure that the interiors of the grains are fully hydrated.

In professional cooking facilities, due to the high temperatures of the pan, there is usually no need to flip the pesarattu.

Chopped onions and chilies are sometimes added to the pesarattu by spreading them over the batter before it becomes a crepe; upma is similarly used.