Pesarattu Dosa Recipe with step by step photos – Pesarattu Dosa or Moong Dal Dosa is a popular breakfast recipe of Andhra Pradesh. I make Pesarattu at times as these dosas are easy to make. Just soak the lentils and then grind them. No need of fermenting the batter. You can use the batter straightway after grinding.
Pesarattu are a healthy & nutritious Dosa variety. Vegan as well as Gluten free.
These dosas can be made with whole moong beans or spilt moong lentils which are also known as green gram in English. I usually make the Pesarattu dosa with both the versions of moong dal.
The dosa made with yellow moong lentils are more like moong chillas. Whereas the ones made with whole moong beans taste a bit different. But both are delicious. Pesarattu Dosa is served with Upma. The dosa can be served with coconut chutney. They also taste good with a simple coriander chutney.
There are many varieties of dosa made in india like:
Pesarattu Recipe
INGREDIENTS FOR Pesarattu Recipe
For the Pesarattu batter
- 2 cups green moong beans
- 1 green chilly, chopped
- ½ inch ginger, chopped
- 1 pinch asafoetida (hing), optional
- ¼ cup chopped coriander leaves optional
- salt as required
- 3 to 4 tbsp rice flour
Toppings and other ingredients for Pesarattu
- 1 medium sized onion, finely chopped
- 1 green chili, finely chopped, optional
- few chopped coriander leaves
- oil or ghee for frying the dosa, as required
Serving suggestions for Pesarattu
- upma, as required
- coconut chutney, as required
- coriander chutney, as required
HOW TO MAKE Pesarattu Recipe
Making Pesarattu Batter:
- Firstly, pick and rinse the moong beans.
- Then soak the moong beans overnight in enough water.
- Drain and add the moong beans along with ginger, green chilies, asafoetida, coriander leaves and salt in a grinder jar.
- Add some water and grind into a smooth batter.
- Remove the batter in a bowl or pan.
- Stir in the rice flour and mix well. The consistency should be similar to a dosa batter.
Making Pesarattu Recipe
- On a griddle or flat pan, spread a little oil/ghee.
- With a ladle, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape.
- Pour some oil on the sides and in the center of the dosa.
- Sprinkle the finely chopped onion, green chilies and coriander leaves.
- Press these with the spatula so that they get stuck to the batter which is getting cooked.
- Flip and cook both sides a couple of times till crisp and browned.
- Serve the Moong Dal Dosa or Pesarattu hot with Upma and Coconut Chutney.
RECIPE TIPS
- This Pesarattu dosa can also be made with spilt green gram or sprouted moong.
- If using yellow moong, then you can soak the lentils for 2 to 3 hours.
- Instead of adding rice flour, you can also grind both soaked rice and green moong beans together.
- The moong dal dosa can be had plain too.
How to make Pesarattu Dosa or Moong Dal Dosa
1: Firstly, soak the moong dal overnight in water. The soaked and drained moong beans on the next day.
2: Grind it into a smooth paste in the morning with the green chilly, ginger, coriander leaves, salt with some water. Add the rice flour and stir well.
3: On a griddle, smear a little oil/ghee. With a big spoon, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape. Sprinkle some of the finely chopped onions, green chilies and coriander leaves.
4: Drizzle oil at the sides and in the center.
5: Flip the dosa a couple of times till both sides are well cooked and browned.
6: Make all moong dal dosas this way. Serve Moong Dal Dosa hot or warm with upma accompanied with coconut chutney. Or just plain with some coconut chutney or coriander chutney.
Will be trying this out tomorrow for breakfast. Just soaked the moong. You are my go to website for all things veg.
thank you safia. hope you like the pesarattu recipe.
Hi Dassana, you are a life saver. I learnt cooking from your site alone. Later I did venture out to other sites when I thought I had enough confidence. But no recipes could match yours. Mainly, your ratios are just so accurate. I can confidently make any dish from your collection and be sure it won’t go wrong. Also, I can see that you try best to avoid unhealthy ingredients which makes it all the more better. And the app was such a good idea. Waiting for its comeback. Cheers to you!!
hi neelu, thank you very much. felt so good to read your comment and these words have definitely encouraged me. for the app, i will see if we can have it again. thanks again and i wish you all the best.
I tried this recipe and came out well. But I faced problem in spreading the batter as the batter was very fluffy and airy. Please suggest some tips to spread it
usually, pesarattu batter is not fluffy and airy. did you ferment the batter? for a fluffy and airy batter, just mix it with a spoon a couple of times and some of the air pockets in the batter will break. other than that you can add some water in the batter.this will help the batter to spread easily on the tawa. hope this helps.
Can v use cooked left over rice instead of raw rice….
i am not sure, how the texture of pesarattu dosa will be if cooked rice is added. it will be like experimenting, but you can try.
Made this recipe last night and even though I need way more practice making the batter thin, the crepes were still really delicious!
thanks andrea for the positive review. with more practice, the moong dal dosa will have a better texture. happy cooking.
Tasty
What should be the proportion of rice and dal for making dosa ? Can this dosa be made with leftover moong dal? If yes, how ?
for 2 cups of moong dal, you can use 1/4th cup of rice. by leftover moong dal if you mean cooked moong dal, then this pesarattu dosa cannot be made.
Hi I have been following your site for almost a year and have tried many recipes and they always turn out well.you are doing a great job!
Hello mam, thank you so much for your recipes. . I tried masala puri, it came out very deliciously. . My 3 year old boy loved it, I made him taste for the first time. .. even I prefer home made food rather then having on road side. .. golgappa was crispy and crunchy. .. followed all your instructions mam…. m so thankful for your recipe. .
The best site. ..
Suvarna
Mysore
thanks a lot suvarna. glad to read your comment. homemade food is always the best. happy cooking.
Hi,
Could you please tell me if rice flour can be substituted with some other flour? Thank you so much for your recipes. They always turn out great!
thanks. yes you can use besan or any flour like ragi or jowar flour. but these flours will contribute their taste in the pesarattu. you can even skip rice flour altogether. or soak 2 to 3 tablespoons of raw rice with moong and then grind together.
Love your site.
It’s a boon for me as I have learnt cooking through your recipes. It’s amazing and your site my cooking bible. I have been following it for quite a few years now but this is my first comment.F or me all your recipes are 10star
I am highly obliged that u started this site and thought of sharing your recipes with others.
Thanks a lot and God bless you.
thank you purna for this beautiful comment and your best wished 🙏. so glad to read and am happy that the website has helped and is helping you. thanks again and happy cooking. do comment whenever you can 🙂
Loved the images, I am drooling and craving this now!
Gorgeous.best site for our food family. I’d like to have much more recipes in further detail.
Thanks Sridevi for your positive feedback. Will Keep on adding more recipes with stepwise photos.
Hi… I love your recipes. I always follow this site as this site gives stepwise details.
I had instead app of Veg recipes of India but somehow the app is not working now. I tried to re install but could not find on play store.. Can app be available??
Thanks Prachi for your positive feedback on recipes. Last month we deleted the app as it was not easy to manage it.
Tried today..
Very special dish…
Thanks….
Welcome Jayachandran.
I love this site.have tried so many recipes from here and has always given me good results.thanks a ton for sharing!!
Welcome Savitha. Glad to know this. Thanks for sharing positive feedback on recipes.
Hi,
I forgot to soak Moong daal overnight. Is it ok if I will soak it for 3 hrs. before making this dosa?
yes you can easily soak for 3 hours.
Made it yesterday.very soft and tasty.thank you
welcome renu
Made this recipe today and it turned out super delicious. Had it with upma and Allam Pachadi. Wonderful combination.
Thanks Ritu for sharing your positive feedback.
This dosa came out awesome. I loved the crispiness and the flavor!
Thanks Pallavi
Hello Dassana,
I made dabeli yesterday and a lot of potato stuffing is still left. can i use that stuffing in this dosa? i read somewhere that dabeli stuffing goes well with moong dosa.
rajshree, you can use the stuffing in dosa. you can even make some sandwiches with it or make batata vada (aloo bonda) with it. will taste good.
Hi,
Excellent article.
It’s just Pesarattu, not Pesarattu Dosa, as Attu means Dosa in Telugu.
bapuram, thanks for the info. but i have to mention as website is visited by non-telugu readers also.
Is it really 1/4 tbsp of rice flour?
sonal, thanks for letting me know. this is an technical error which has happened when we changed the recipe card. its not 1/4th tbsp. its 3 to 4 tablespoons. i will update the post.
Yummy and healthy recipe! I made it without rice flour but turned out really good. Husband loved it! Thanks a lot! I love all your recipes and you explain them really well!
thanks prajakta and nice to know. rice flour can be skipped.
All these recipes are my favourites and well you illustrated with a suitable diagrams as well. Every Saturday i used to share awesome receipes in my twitter
time line. This Saturday with Pesarattu Doasa …
Do you have any privacy Issues, Policy matters regarding my twitter share..
Please let me know..
Thank you so much for the amazing recipes.
welcome sanjiv. thanks for your positive feedback on recipes. we appreciate when user share the content on social media with a link back to the site. because it spreads the word about the website and get more visitors to it. so we are thankful to you for sharing the recipes.
Hi…. can you suggest which dosa tawa should i buy…..i will be making a dosa for the first time.
best is to use a cast iron pan for making dosa. online cast iron pans are very expensive. so try searching in local markets in indian cities. you should be able to get one.
By cast iron pan do you mean an iron tawa? Like we use to make rotis?
yes iron tawa, but flat ones. roti tava are sometimes even concave shaped ones.