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134 Comments

  1. Since the day I tried the pesarattu on my trip to Andhra, I’ve been looking for a fool-proof recipe to make it at home. This is just THAT recipe. Kudos to Dassana.5 stars

  2. Hej Dasana, writing to You from Sweden. Is A big fan of Your recipes, although I sometimes have difficulties in finding some of the special Indian ingredients. Doing my best?.

    I have just one question about this recipe; can i use raw rice here? We mostly use raw rice in our family because we belive it is the healthiest.5 stars

  3. 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

  4. Hello, your website is my go to for veg recipes; I know that I can make any recipe from here and it’ll turn out great. Thank you so much and keep up the great work!!

  5. Hi,
    Can we store the batter in fridge once grind into paste ? I mean can we use left over batter next day or it has to be used instantly ? Looks like it’s a very healthy breakfast recipe for 1st trimester
    Thank you for amazing recipes !

  6. Made moong dal dosa came out good. Plus I made thik sev came out vary good. Thanks your recepie are amazing I can see your love for cookig5 stars

  7. Will be trying this out tomorrow for breakfast. Just soaked the moong. You are my go to website for all things veg.

  8. 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!!

    1. 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.

  9. 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

    1. 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.

  10. Made this recipe last night and even though I need way more practice making the batter thin, the crepes were still really delicious!5 stars

  11. What should be the proportion of rice and dal for making dosa ? Can this dosa be made with leftover moong dal? If yes, how ?

  12. 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!5 stars

  13. 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

  14. 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!

    1. 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.

  15. 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.5 stars

    1. 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 ????

  16. Gorgeous.best site for our food family. I’d like to have much more recipes in further detail.5 stars

      1. 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??5 stars

  17. I love this site.have tried so many recipes from here and has always given me good results.thanks a ton for sharing!!5 stars

  18. Hi,
    I forgot to soak Moong daal overnight. Is it ok if I will soak it for 3 hrs. before making this dosa?4 stars

  19. Made this recipe today and it turned out super delicious. Had it with upma and Allam Pachadi. Wonderful combination.5 stars

  20. 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.5 stars

    1. 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.

  21. 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!5 stars

  22. 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.5 stars

    1. 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.

  23. Hi…. can you suggest which dosa tawa should i buy…..i will be making a dosa for the first time.5 stars

    1. 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.

  24. Hi I have a question!
    If I am goi to use rice instead of rice flour, how much raw rice do I use? And how long do I soak it? Thank you!!!

  25. Thanks for the perfect recipe, today tried mong dal sprouts chat n tomorrow will try this. In M.P. we make mong dal bhajiya of this batter. This recipe is very good for kids, thanks again5 stars

    1. welcome vibha. in gujarat also moong dal bhajiya is made. i have added this recipe too. though not as healthy as moong dal dosa, but once in a while is fine 🙂

  26. Thank you so much for this wonderful recipe. I really love all your recipes. Can I add palak puree to it to make it more nutritious.

  27. Hi, very nicely explained. I have cream of rice at home can I use that instead of rice or its flour?5 stars

  28. Awesome recipes…lf u don’t mind.. I would like to give a small suggestion. as I am basically from A.P..In this recipe…it tastes very good.. if u can add half fried onions..on the top of dosa instead if adding raw onions.This will enhance the taste of pesarattu..In hotels they do this and fry with ghee..its yummy

  29. I like this receipe instead of green gram moong dal, with some raw rice for crispy and tasty, it can be eaten with coconut chutney, tomato chutney or sambar etc.5 stars

  30. thank you so much for these superb recipes . I have tried many of them and all were perfect. you are really awesome!

  31. Hello,

    I tried this recipe and dosas turned out awesome. Thanks for the amazing recipe.

    I put the left-over dosa batter in the fridge. Two days later, can I still use the batter to make dosas?

  32. in the pessarutu desa recipe it is mentioned in the end then instead of using rice flour, rice can also be soaked overnight with the moong ki dal, pl advise how much rice can be soaked.
    thanx shilpa

  33. Dear Dassana I have been frequenting your site for a while now and don’t know how i held back from commenting all this while. I keep away from any form of social networking actually (out of choice) but to not comment here would be to do you a disservice. I hope you realize that your blog is so much more than a blog – it’s a great and godly service from you to the vast community of people like me who don’t have inclination or time or simply just don’t feel like taking that dreaded first step since it all seems so daunting. If you manged to reduce our craving for ‘eating out’ the battle against most of the lifestyle diseases is won. You make it all seem so simple – which i believe truly helps us overcome the mental obstacles towards trying out things.. Keep continuing your wonderful blog , its our go-to site and live saving device all rolled into one. As i sign off i just wanted to mention as a snippet , there is a printed little subtext on every Bharat Gas receipt/outlet (if you care to notice) , it says ‘Cook Food Serve Love’ – well you seem to have perfected that to an art and you are truly an inspiration to all of us who are striving to get there. Love & God Bless.
    PS : Havent yet tried your the Pesarattu recipe though i have had wonderful ones in Chennai. I’m sure this will be a hit as well

    1. thanks a lot anusha for your sweet and generous feedback. i feel humbled. its good you commented finally 🙂 i have seen the logo of bharat gas and i would actually used to like it. i know sometimes you don’t have the energy or inclination to cook after a hectic day of work. but its important we make an extra effort and cook our own food with fresh ingredients. healthy eating and healthy living is very important which we are missing and forgetting these days in the mad race of life.

  34. please add 1 table spoon zeera to this recipe it tase good and helps to digestion also nice receipe , instead of riceflour we can add rice directly to the green gram while grinding the paste also nice receipe it taste delicious
    thankyou5 stars

  35. i don’t know some receipies, so i am looking some telugu vantalu receipies and i followed it . it is so helping me

  36. Today I tried your Pesarattu recipe. Its come out awesome. I have earlier tried your paneer recipes, n so many others too. It was always a hit. Your blog is inspiring my kitchen and I always keep referring ur blog for more ideas and tips. Thanks so much for sharing.5 stars

  37. Hi dasssana really your recipes are very nice taste .just I want to know measurement details . Actually you are using cup right can I know the cup means how much ml means 250ml cup or 200ml ? And also tbsp and tsp .can you please

  38. i left the green gram soaked for like two days and it has sprouted like a tree now..is it still good to use?

    1. if the sprouts do not stink, then you can still make the dosa with the moong sprouts. just rinse the sprouts in water first and then grind them in the mixer.

  39. I am curious about this discussion of using different pans for roti and dosas. Is it because oil is not used in the pan for cooking roti but oil is used in the pan for cooking dosas and that the residual oil in the pan from cooking dosas will smoke while cooking the roti because the roti is cooked at a higher temperature? I am inexperienced with cooking Indian breads so I don’t know. Personally, I don’t mind a bit of smoke. It may taint the food a bit but its still food and besides I have an exhaust fan over my stove. Before heating up the pan for say cooking roti, wiping any excess oil from it with some paper will reduce the smoking. Paper absorbs oil very well. Don’t wash your iron pan with soapy water!

    1. not that reason. if pans which are used to make rotis are used to make dosa. then the dosa sticks to the pan. since while we make rotis, oil or ghee is not used. so its like the pan is not seasoned with oil. one has to literally scrape the dosa from the pan, as it just sticks to the pan and also on high heat gets burned.

  40. I ended up buying lot of cast iron tavas here in US. They say we have to season it so that it does not get rusted. But that meant applying lot of oil and seasoning it in the oven . Does it not mean that it has lot of fat on it? Because after applying coats and making it sit in oven for coulple of times, does it become fat later on?

    1. hi neelima. oil is a kind of fat. so yes some fat is there. just season it once before you use the pan. if you use the pan regularly then no need to season it.

  41. Dear Dassana,

    I am a great fan of your food blog. Please help in finding a good cast iron/ iron griddle. I don’t like using non stick cookware. If I am not wrong ( as seen in the picture) you have used an iron griddle as well. Does it require too much oil? I am an north Indian so please give me tips to find a good, traditional iron dosa griddle. Thanks a lot. Happy cooking 🙂

    1. hi rashi. the iron griddle used in the pic is a 5 year old hawkins anodised flat dosa pan. it is made of iron but was anodised. in the sadar bazaars or local bazaars you will be able to get cast iron tava or griddle. if the pan is really good, then does not require much oil. however no rotis or chapatis should be made in a pan or tava meant for making dosa. keep two pans one for dosa and the other for rotis.

      once you get the pan, then wash and then season it with oil. meaning apply some oil and keep for 1-2 days before making the dosa. the first few dosas will break, but later you will be able to make nice dosas. also when applying oil, use a half cut onion and dip it in oil and rub the onion on the pan before spreading the dosa batter. you can also dip a clean piece of cloth or paper napkin in the oil and then rub it on the tava.

      1. Thanks Dassana for the quick reply. Really appreciate your advice. Right now I use Lodge Logic cast iron griddle for rotis and non – stick Calphalon one to make dosas. I will buy a separate cast iron griddle for dosas. You are such an incredible cook 🙂5 stars

    2. Hi all,

      One sure to work tip for seasoning iron tava is to
      put the tava on stove;
      add a tsp of sesame oil;
      add 1/2 to one tsp of mustard seeds ;
      wait till the mustard starts spluttering;
      spread the whole thing on the tava and remove ithe oil and seeds.
      The tava is good to use.
      ( Was given this tip by my grandmother who doesn’t eat onions.
      Have been using this method for many years)
      Happy cooking 🙂

  42. i havent come across this dosa before and it sure does look exciting 🙂 what i love about ur posts is they are so detailed… whatever u see here you feel u can make it…simply cos its so covered so nicely by u along with pics !

    1. Hi ,
      If we are using yellow moong dal should we need to soak them overnight?
      Your recepies are so good and i have tried a lot and they came out well. Hats off to your work

        1. Hi Dasanna,

          I have never lived in Andhra, but my parents are from Andhra, they moved to Bangalore about 55 yrs ago. But since my origin is Andhra and have relatives I get to cook Andhra recipes along with Bangalore ones.

          I understand that if the moong dhal is soaked over night the texture of dosa will be thick. For thin dosas and crisp texture, you need to soak only for two hours. Does it really work like that? Can you tell me please?

          Manjula

          1. hi manjula, i soak the green moong beans overnight. the yellow moong dal can be soaked for 1 hour to 2 hours. green moong beans can be soaked for 4 to 5 hours too. less time for soaking, then they will be more crisp.