Pesarattu are healthy, savory and crispy crepes made with moong lentils, spices and herbs. A lightly spiced mung lentil batter is made to make these crepes. These are a speciality breakfast from the Andhra cuisine and are also known as Moong Dal Dosa.
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 or blender.
Add water and grind into a fine and smooth batter.
Remove the batter in a bowl or pan.
The consistency should be similar to a regular dosa batter.
Making Moong Dal Dosa
On a skillet or flat pan, spread a little oil or ghee with paper towels.
With a ladle, pour the pesarattu batter on the skillet 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.
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Notes
This pesarattu recipe can also be made with spilt green gram with husks or sprouted moong or yellow mung lentils.
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.
Adjust the spices like ginger and green chilli as needed.