Pesarattu dosa is a popular dosa recipe from Andra cuisine, delicious and packed with protein.
Pesara or pesalu means moong dal in Telugu. Atttu means dosa, so pesaratu means moong dal dosa. It is super popular in Andhra Pradesh.
I often make these protein rich moong dal dosa for breakfast as it is very easy. Serve these crispy dosa with ginger chutney and sambar. Here is how you can make tasty pesarattu dosa with step by step photos.
What Is Pesarattu
Pesarattu dosa is a very popular recipe from Telugu cuisine, south Indian cuisine. Crispy and thin dosa or crepe with green garam (whole mung bean), green chilies, ginger etc.
It is quick and easy to make pesarattu or moong dal dosa. Just soak, grind and make dosas. You don’t have to ferment the batter for this recipe. Also you can make these moong dosa as crispy as you want. This is a very healthy and wholesome breakfast for toddlers and kids.
In Andhra restaurants you will often see these dosas are served with a stuffing of rava upma the dish is known as pesaru upma with ginger chutney. This is also popularly known as mla pesarattu.
Pesarattu dosa are an all time favorite breakfast at our home. While growing up my mom used to make this very often. Nowadays I often serve this moong dal dosa with spicy tomato chutney or mixed veg chutney. It is a complete balanced meal that is also very easy to make.
I make this pesarattu dosa with many variations. Sometimes I also use regular moong dal to make this dosa if whole green moong is unavailable. To make this dosa with regular split moong dal, first soak it for 2-3 hours.
Drain excess water, add salt to taste, green chilies and piece of ginger and grind to a smooth paste. Add water to get dosa batter consistency, make thin dosa.
This Pesarattu Recipe Is
Protein packed complete meal
Wholesome is very nutritious for toddlers and kids
Very flavorful, delicious
Vegan & gluten free
Easy & quick to make
How To Make Pesarattu Easily?
To make pesarattu recipe, you need to soak the green gram and rice for up to 5 hours, I generally soak 4 or 5 hours only. Few ingredients like ginger, green chillies and cumin are added to the batter while grinding.
The pesarattu batter has to be smooth and free flowing. It is one of the easiest dosas to make. It never sticks to the tava and you can make thin and crispy dosas.
It tastes great when served hot with a nice chutney or sambar. I also add some raw onions to it just before serving.
Variations With Moong Dal Dosa
My favorite part in this moong dosa recipe is the addition of finely chopped onions. I just love onions in dosa, you can add onions after pouring and spreading the dosa or mix it in the batter.
In few pesarattu recipes you will not find rice however we add 2 teaspoon raw rice for 1 cup moong beans. Adding a bit of rice yields very crispy dosa and nice flavor too.
In some restaurants and homes they serve pesarattu stuffed with upma known as pesaru upma or mla pesarattu.
To make this pesarattu dosa more nutritious for kids you can add grated carrot, cabbage, or even finely chopped spinach. It tastes very good and also more healthy.
If you leftover dosa batter not enough to make a full breakfast, you can mix to this moong dosa batter and make dosas. You can also use this batter, add finely chopped veggies and make punugulu.
Tips To Make Pesarattu
Soaking moong dal– If you over soak the moong dal or whole green gram. they become very soft which will result in super soft dosa. There is nothing wrong with soaking for long, you just should avoid over soaking if you want crispy dosas.
I usually soak these for 4-5 hours and they turn out perfect.
Grinding dal– To make super crispy moong dal dosa, you can grind the soaked whole green moong beans a bit coarse. I usually make cheela with moong dal that is super crispy with similar ingredients.
Rice or Rice Flour– Authentic pesarattu recipes does not use rice or rice flour. I like to add a small amount for crispiness bit you can totally leave it out if you prefer.
If using raw rice, soak along with moong beans. If you are adding rice flour, add to ground green gram batter just before making dosas, mix well.
Fresh batter makes best pesarattu– Make pesarattu as soon as you grind the batter. Unlike urad dal, green moong or moong dal batter does not taste good after a day. Though you can refrigerate the batter for a day, there will be change in taste.
I suggest you make these dosas immediately after making the dosa batter and store the dosa batter not more than 6 hours.
You can double or halve the recipe.
Traditionally you will find pesarattu served with ginger chutney.
Both white coconut chutney and red coconut chutney also go well with this dosa.
How To Make Pesarattu Recipe Step by Step
1. Soak moong beans or green moong and rice together for 4-6 hours. Drain the excess water, rinse well again and take in a mixer jar.
2. Add green chilies, ginger and cumin seeds. Add salt to taste and grind to a smooth paste. Add water as required. The batter should be thinner than usual dosa better. You can also throw in some coriander leaves while grinding the batter or add finely chopped coriander leaves to the batter.
3. Heat a tava and pour a ladle full of batter. Spread well into a thin circle.Add oil in the edges and little bit in the center. Add finely chopped onions. Press well. Use a good quality sturdy tava. You can use non stick if you prefer.
4. Flip and cook till done and edges of the pesarattu turn crispy.
5. Serve pesarattu hot with any side dish.
More Easy Dosa Recipes
I hope you will try this pesarattu recipe and enjoy as much as we did. P
Pesarattu Dosa Recipe
Pesarattu recipe | Moong dal dosa recipe
- 1 cup whole moong beans green gram
- 2 teaspoons raw rice
- 2-3 green chillies
- 1 inch ginger peeled
- 1 teaspoon cumin seeds
- Oil for making dosa
- Soak green gram and rice together for 4-6 hours. Drain and take in a mixer jar.
- Add green chilies, ginger and cumin seeds. Add salt and grind to a smooth batter. The batter should be thinner than usal dosa better.
- Heat a tava and pour a ladle full of batter. Spread well into a thin circle.Add oil in the edges and little bit in the center. Add finely chopped onions. Press well.
- Flip and cook till done and edges turn crispy. Serve pesarattu hot with any side dish.