Pesarattu Recipe | Andhra Moong Dal Dosa

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Pesarattu Recipe | Andhra Moong Dal Dosa

Pesarattu, also called Moong Dal Dosa, is made from soaked and ground whole green moong beans. The batter is mixed with spices and herbs, then spread thin like a dosa and cooked until crisp. This Andhra specialty is naturally gluten-free and protein rich. Serve hot with chutney or upma.

Prep Time4

Cook Time30

Total Time4 30

Course: Breakfast

Cuisine: Andhra, South Indian

Diet: Gluten Free, Vegan, Vegetarian

Difficulty Level: Moderate

Servings: Pesarattu

Calories: 80kcal

Author: Dassana Amit

Ingredients

For Pesarattu Batter

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

Toppings

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

Serving Suggestions

Upma - as required, optional
Coconut Chutney - as required
Coriander Chutney - as required
Ginger Chutney - as required

US Customary - Metric

Instructions

Making Pesarratu 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 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.

Video

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.

Nutrition