moong dal dosa recipe

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.

moong dal dosa

There are many varieties of dosas served in india like masala dosaragi dosapoha dosa and neer dosa and so on.

Moong Dal Dosa or Pesarattu Dosa recipe below:

Moong Dal Dosa
4.88 from 25 votes
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Pesarattu Recipe | Moong Dal Dosa Recipe | Andhra Pesarattu Dosa Recipe

Pesarattu dosa recipe - crisp and delicious dosa made from whole mung beans. healthy & nutritious too. vegan as well as gluten free.

course breakfasts
cuisine andhra, south indian
prep time 7 hours
cook time 30 minutes
total time 7 hours 30 minutes
servings 4
author dassana amit

ingredients (1 cup = 250 ml)

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:

  • 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 recipe?

Making Pesarattu Batter:

  1. Firstly, pick and rinse the moong beans.
  2. Then soak the moong beans overnight in enough water. 

  3. Drain and add the moong beans along with ginger, green chilies, asafoetida, coriander leaves and salt in a grinder jar. 

  4. Add some water and grind into a smooth batter. 

  5. Remove the batter in a bowl or pan.
  6. Stir in the rice flour and mix well. The consistency should be similar to a dosa batter. 

Making Pesarattu:

  1. On a griddle or flat pan, spread a little oil/ghee.

  2. 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.

  3. Pour some oil on the sides and in the center of the dosa.
  4. Sprinkle the finely chopped onion, green chilies and coriander leaves.
  5. Press these with the spatula so that they get stuck to the batter which is getting cooked.
  6. Flip and cook both sides a couple of times till crisp and browned.
  7. Serve the Moong Dal Dosa or Pesarattu hot with Upma and Coconut Chutney.

recipe notes

Few tips for making Pesarattu:

  • 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. 


Step by Step Pesarattu Dosa or Moong Dal Dosa Recipe:

1: Firstly, soak the moong dal overnight in a 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.

moong dal dosa pesarattu recipe




98 thoughts on “Pesarattu Recipe | Moong Dal Dosa Recipe | Andhra Pesarattu Dosa Recipe”

      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??

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

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

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

  4. 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. Hi,
    Excellent article.
    It’s just Pesarattu, not Pesarattu Dosa, as Attu means Dosa in Telugu.

    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.

  6. 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!

  7. Sanjiv Kumar Amaravathi

    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.

    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.

    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.

  8. 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!!!

  9. 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 again

    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 🙂

  10. 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.

  11. 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

  12. 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.

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

  14. 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?

  15. 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

  16. 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.

  17. 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
    thankyou

  18. l radhavamsi reddy

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

  19. 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.

  20. 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

  21. 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.

  22. 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.

  23. Hi…I love the format of your recipes – you have both pictures and print versions. I have been looking for a similar template to post my mother’s family recipes. Would you be willing to tell me what program/template you used to achieve this look? Is this WordPress? I would really appreciate your help on this. Thanks so much.
    Kamali

  24. 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.

  25. 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 🙂

    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 🙂

  26. 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. thanks beena. these dosa pic needs to be updated. baba adam ke zamane ke pics hain. 🙂

      the moong dal dosa is a popular breakfast in andhra.

    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.

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