Last updated on January 31st, 2020
Pesarattu or moong dal dosa recipe is a popular dosa recipe from Andra cuisine. Pesara or pesalu means moong dal in Telugu. Atttu means dosa, so pesaratu means moong dosa. I often make these protein rich pesarattu for breakfast as it is very easy. Serve these crispy dosa with ginger chutney and sambar. Here is how you can make tasty pesarattu with step by step photos.
Making pesarattu is very easy and quick. 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.
Pesarattu is a very popular recipe from Telugu cuisine. In restaurants you will often see these dosas are served with a stuffing of upma the dish is known as pesaru upma.
pesarattu are an all time favorite breakfast at our home. While growing up my mo used to make this very often. Nowadays I often serve this moong dosa with spicy tomato chutney or mixed veg chutney. It is a complete balanced meal.
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 6 hours, I generally soak overnight. Few ingredients like ginger, green chilli and cumin are added to the batter while grinding.
The batter has to be smooth and free flowing. Pesarattu is one of the easiest dosas to make. It never sticks to the tava and you can make thin and crisp dosas.
Variations With Pesarattu or Moong Dosa
My favorite part in this moong dal 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 green gram. 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.
What To Serve With Pesarattu?
How To Make Pesarattu Recipe Step by Step
1. Soak green gram and rice together for 6-8 hours. Drain and take in a mixer jar.
2. Add green chilies, ginger and cumin seeds. Add salt and grind to a smooth batter. The batter should be thinner than usal dosa better.
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.
4. Flip and cook till done and edges turn crispy.
5. Serve pesarattu hot with any side dish.
Tips To Make Pesarattu
- 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
- Fresh batter makes best pesarattu– Make pesarattu as soon as you grind the batter. Unlike urad dal, 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.
- How Long Should Moong Be Soaked? – For soft dosa soak for 6-8 hours. For crispier dosa just soak for 5 hours.
- You can double or halve the recipe.
More Easy Dosa Recipes
I hope you will try this pesarattu recipe and enjoy as much as we did. P
Peserattu recipe | Moong dal dosa recipe
- 1 cup whole green garm
- 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 6-8 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.
2. You can leave out cumin seeds if you prefer.
3.If the batter turns out very thin, mix 1-2 tablespoons rice flour and make dosas.