Pesarattu | Moong Dal Dosa

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Begin your day with these healthy crepes made from green mung beans. Known as Pesarattu these are crisp crepes made with a lightly spiced mung bean batter and are a speciality breakfast from the Andhra cuisine.

three pesarattu or moong dal dosa folded and kept on a white plate with a orange colored coconut chutney in a side bowl

So let me break it down for you. What doe the word Pesarattu mean?

The telugu word ‘Pesarattu’ is derived from two words “pesara” and “attu”.

– Pesara means mung lentils or moong dal.
– Attu means dosa.

Thus Pesarattu literally means Moong Dal Dosa. Pesarattu is also called as pesara dosa in telugu language.

So if it is difficult for you to pronounce the word “Pesarattu” – just call these crepes as Moong Dal Dosa.

Pesarattu are protein rich and vegan as well. If you skip the asaofetida in this recipe, you get a gluten-free version.

They are very easy to make. Just soak the mungs beans in water for 4 to 6 hours and then grind them with some herbs and spices.

There is no need of fermenting the batter. You can use the batter straightway after grinding.

Pesarattu recipe can be made with whole moong beans or split yellow moong lentils. I usually make Pesarattu with both whole green moong dal and the split husked yellow mung lentils.

The pesarattu recipe made with yellow moong lentils has a texture similar to the North Indian Moong Chilla. Whereas the ones made with whole moong beans taste a bit different. But both are delicious.

Pesarattu is served with Upma and Allam Pachadi (Ginger Chutney). You can serve with Coconut Chutney also.

three pesarattu or moong dal dosa folded and kept on a white plate with a orange colored coconut chutney in a side bowl
Step-by-Step Guide

How to make Pesarattu

Learn to make crispy and wholesome Pesarattu with my detailed step by step photos listed below.

Making batter

1. Firstly, rinse ½ cup whole moong beans and 2 tablespoons rice a couple of times in water. Then soak the moong beans and rice for 4 to 6 hours or overnight in enough water. Drain all the water. The below photo shows the soaked moong beans and rice.

soaked moong beans in a yellow bowl

2. In a blender or mixer-grinder, add the moong beans and rice after draining all the water. You can even rinse the moong beans and rice before grinding.

Add 1 green chilli (chopped), 2 tablespoons chopped coriander leaves, 1 inch ginger (chopped), ½ teaspoon cumin seeds, 1 pinch asafoetida (optional), salt as per taste and ⅓ to ½ cup water. Skip asafoetida for a gluten-free moong dal dosa.

moong beans, green chillies, cilantro, ginger, cumin, salt, asafoetida in a blender

3. Grind or blend to a smooth batter. The batter consistency is similar to that of a regular Dosa Batter.

Tip 1: If the batter looks thick, then add 1 to 2 tablespoons more water.

Tip 2: If the batter looks thin, then add 1 to 2 tablespoons rice flour. You can even add gram flour (besan).

ground to a fine moong dal dosa batter

Making pesarattu

4. On a cast iron tawa or skillet , smear some oil or ghee with a paper towel or with half of an onion. Keep the heat to low or medium-low when spreading the pesarattu batter.

With a big spoon, pour the pesarattu batter on the griddle and use the same spoon for spreading the batter into a round shape. For a non-stick tawa or pan, do not spread oil on it. 

batter spread on a hot tawa/skillet

5. Sprinkle some finely chopped onions, chopped green chilies (optional) and coriander leaves (optional). I have not added green chillies and coriander leaves when taking these photos.

Press these with the spatula so that they get stuck to the batter which is getting cooked. Drizzle oil at the sides and in the center.

moong dal dosa topped with onions

6. Flip and cook the second side for a half a minute or a minute. This will just lightly cook the onions.

moong dal dosa or pesarattu flipped on tawa

7. Fold and serve moong dal dosa.

pesarattu folded and ready to be served

8. Make all pesarattu this way with the rest of the batter. Serve pesarattu hot or warm with upma accompanied with ginger chutney or coconut chutney. Or just plain with some coconut chutney.

three pesarattu or moong dal dosa folded and kept on a white plate with a orange colored coconut chutney in a side bowl

I have compiled below some Frequently Asked Questions (FAQs) and a few tips from the comments section where readers have asked me queries.

Tips

Tips + FAQs

Can rice flour be added instead of rice?

Yes absolutely. Add 2 to 3 tablespoons rice flour.

Can I use any other flour instead of rice flour?

Yes, you can use chickpea flour (besan) or any flour like ragi or jowar flour. But note that these flours will contribute their taste in the pesarattu recipe.

Can I skip rice?

Rice gives a crispy texture to the pesarattu. But you can skip adding rice in the recipe.

I am not fond of raw onions, so how can I use them in the recipe?

You could skip them completely. Or as one of our readers have suggested – sauté onions until softened or light golden, top them on pesarattu once it is cooked. In some hotels, they follow this method and even sauté the onions in ghee (clarified butter).

Can I use leftover cooked moong dal in the pesarattu recipe?

No, pesarattu recipe cannot be made with cooked moong dal.

What is the soaking time for whole green mung beans vs split yellow mung beans?

Soak the green moong beans for 4 to 6 hours or overnight. The split yellow moong lentils can be soaked for 1 hour to 3 hours. Less time taken for soaking results in a more crisp texture.

Can I use moong sprouts to make pesarattu recipe?

Yes, you can easily use moong sprouts to make pesarattu. Grind the mung sprouts to a fine batter with the other ingredients mentioned in the recipe.

Can I add cream of rice instead of rice flour?

Yes, you can add cream of rice (idli rava) instead of rice flour.

Can I refrigerate the moong dal dosa batter?

You can refrigerate the batter, but the texture and taste changes when you make pesarattu.

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Pesarattu | Moong Dal Dosa

4.93 from 40 votes
Pesarattu are crisp crepes made with a lightly spiced mung lentil batter and are a speciality breakfast from the Andhra cuisine. These healthy crepes are also known as Moong Dal Dosa.
Prep Time 4 hrs
Cook Time 30 mins
Total Time 4 hrs 30 mins

Cuisine Andhra, South Indian
Course: Breakfast
Diet: Vegan, Vegetarian
Difficulty Level: Easy

Servings 10 pesarattu
Units

Ingredients

For the batter

  • ½ cup whole moong beans
  • 2 tablespoons rice – optional
  • enough water for soaking
  • ⅓ to ½ cup water water for grinding
  • 1 inch ginger – chopped or 1 teaspoon chopped ginger
  • 1 green chilli chopped or 1 teaspoon chopped green chillies
  • 2 tablespoons chopped coriander leaves (cilantro)
  • 1 pinch asafoetida (hing) – optional
  • ½ teaspoon cumin seeds
  • salt as required

Toppings

  • 1 green chilli – finely chopped, optional
  • ¼ to ⅓ cup finely chopped onions
  • 1 to 2 tablespoons finely chopped coriander leaves – optional
  • oil or ghee, as required

Serving suggestions

  • upma – as required, optional
  • coconut chutney – as required
  • coriander chutney – as required
  • ginger chutney – as required

Instructions

Making Batter

  • Firstly, pick and rinse the moong beans and rice.
  • Then soak the moong beans and rice for 4 to 6 hours or overnight in enough water. 
  • Drain and add the moong beans and rice together with ginger, green chilies, asafoetida, cumin seeds, coriander leaves and salt in a grinder jar. 
  • Add water and grind into a smooth batter. 
  • Remove the batter in a bowl or pan.
  • The consistency should be similar to a regular dosa batter. 

Making Pesarattu

  • On a griddle or flat pan, spread a little oil or ghee with paper towels.
  • With a ladle, pour the pesarattu batter on the griddle and use the same spoon for spreading the batter into a round shape.
  • Drizzle some oil on the sides and in the center of the pesarattu dosa.
  • Sprinkle the finely chopped onions, 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.

Notes

  • This pesarattu recipe can also be made with spilt green gram or sprouted moong.
  • If using yellow moong, then you can soak the lentils for 1 to 3 hours. 
  • Instead of adding rice, you can also add 2 to 3 tablespoons rice flour to the batter. 
  • The moong dal dosa can be had plain too with a simple coconut chutney or ginger chutney. 

Nutrition Info Approximate values

Nutrition Facts
Pesarattu | Moong Dal Dosa
Amount Per Serving (1 pesarattu)
Calories 80 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 149mg6%
Potassium 145mg4%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 39IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 2mg2%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 16mg2%
Vitamin B9 (Folate) 67µg17%
Iron 1mg6%
Magnesium 21mg5%
Phosphorus 45mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This recipe post is from the archives (August 2009) and has been republished and updated on 12 November 2020.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. I follow your recipes almost blindly and you are my first preference when selecting the recipe. Thank You so much for helping people like us.5 stars

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