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.

More Tasty Dosa Recipes

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Pesarattu | Moong Dal Dosa

4.94 from 43 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 – for blending
  • 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.

Video

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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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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130 Comments

  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

    1. Thank you so much Trina for the trust. So glad to read your lovely comment. Most welcome.

  2. 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!!

  3. 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 !

  4. 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

  5. These dosas are really healthy and nutritious.makes for a wholesome breakfast.loved it.5 stars

    1. thanks winnie. definitely, these moong dal dosa are healthy as well as tasty too.

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

  7. 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.

  8. 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.

    1. 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.

  9. 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

    1. thanks andrea for the positive review. with more practice, the moong dal dosa will have a better texture. happy cooking.

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

    1. 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.

  11. 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

  12. 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

    1. thanks a lot suvarna. glad to read your comment. homemade food is always the best. happy cooking.

  13. 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.

  14. 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 ????

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

    1. Thanks Sridevi for your positive feedback. Will Keep on adding more recipes with stepwise photos.

      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

        1. Thanks Prachi for your positive feedback on recipes. Last month we deleted the app as it was not easy to manage it.

  16. 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

    1. Welcome Savitha. Glad to know this. Thanks for sharing positive feedback on recipes.

  17. 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

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

  19. 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. 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.

  20. Hi,
    Excellent article.
    It’s just Pesarattu, not Pesarattu Dosa, as Attu means Dosa in Telugu.5 stars

    1. bapuram, thanks for the info. but i have to mention as website is visited by non-telugu readers also.

    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.

        1. yes iron tawa, but flat ones. roti tava are sometimes even concave shaped ones.

  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!!!

    1. you can soak 3 tablespoons rice. you can soak overnight. soak both the moong beans and rice together.

  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.

    1. yes you can add palak puree. then just grind everything – moong dal, palak and rest of ingredients together with some water.

  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?

    1. welcome swati. glad to know this. not sure as it might become litter sour.

  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

    1. welcome aishwarya. glad to know that you are liking the recipes. thanks for sharing this positive feedback. keep visiting the site.

  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

    1. thanks radhika. i use 250 ml cup. 1 tbsp is about 15 ml and 1 tsp is about 5 ml.

  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. 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

  41. 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.

  42. Sometimes I make lot of mung daal sprouts and freez them. Can I thaw them and make dosas?

  43. 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

        1. thanks rashi. buy a good brand for the cast iron griddle. i am sure you will be able to get good ones in america.

    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 🙂

      1. thanks priya for this handy tip. its good for folks who do not include onions and garlic in their food.

  44. 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.

      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. thanks. no need to soak yellow moong dal overnight. you can soak them for 1 to 2 hours.

        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

        2. 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.