Pesarattu Recipe – How to make Moong dal dosa – Healthy Whole Moong Dal Dosai
Pesaratu is a very popular breakfast dish from the region of Andhra Pradesh, a simple healthy savory dosa made with whole moong / Green Gram. It is usually presented in a variety of ways, some crispy, some thick like adai, some filled with upma and garnished with onions, coriander & ginger.
We enjoy this dosa at least once a week for either breakfast or dinner. Typical Andhra pesarattu or MLA pesarattu is served with upma filling and allam pachadi. We keep t it simple with light topping and a spicy chutney on the side!
What is Pesarattu?
Pesarattu / pesara – attu is a crepe from Andhra Pradesh, India, that is similar to dosa. It is made with green gram batter served for breakfast. Pesara refers to moong dal / green gram and attu refers to dosa in Telugu.
Pesarattu Recipe | Whole Moong Dal Dosa | Whole Green Gram Dosa
Ingredients
- cup Whole Green Gram / Whole Moong
- 1/4 cup Raw Rice see notes
- 5 each Green Chilies I've used long Indian green chilies (see notes)
- 1 inch Ginger one inch piece
- 1 tsp Cumin seeds
- 1/2 tsp Asafoetida powder 1/2 Teaspoon
- 3/4 tsp Salt preferably kosher / kallu uppu
- 1/4 cup Oil for making dosa
- 1/4 cup Onion chopped for garnish
- 1 tbsp Ginger finely chopped for garnish
- 1 tbsp Coriander leaves
- 1 cup Water approx
Instructions
- Soak Whole Green Gram / Moond dal with rice in enough water for 5 to 6 hours. Wash, rinse and drain.
- Using a blender / mixer grind the green chili, ginger and cumin seeds in pulse mode for few times. (This is mainly to grind them evenly) Now add the soaked moong dal & rice and grind to a coarse batter adding little water.
- (Grind coarsely for thick adai or to a thin smooth paste if making crispy dosas- adjust water accordingly)
- Add salt, asafoetida powder and mix well. Heat a dosai kal/ non-stick tawa and spread a ladleful and make dosa.
- Top it with chopped onion and ginger while the batter is still wet, that way they stick to it.
- Drizzle some oil and let it cook for couple of minutes to brown, then flip to the other side and cook.
- Then flip one more time and fold. You may stuff it with rava upma if you like and serve hot with ginger chutney!
Notes
Adding rice - this is mainly added to give crispness to the dosa. For thick adai type dosa you can add 1/4 cup or less for every 1 cup of rice. For more crispy dosa add about 1/2 cup rice. You may also skip rice completely for thick soft kal dosa type.
If making it like adai dosai then grind the batter to a coarse texture. For crispy dosa, grind it to a thin paste like consistency.
Green Chilies are added for heat, increase if you prefer it spicy.
Usually 1 teaspoon of salt is required for the above measure adjust depending on your preference. If using Kallu uppu, use about 3/4 teaspoon.
Chopped onion, ginger & rava upma is optional and is served that way traditionally.
If making like adai then you may add the chopped onion and ginger in the batter before making the dosai. For thin crispy dosai- just garnish with chopped onions.
You may also sprout the moong dal and then grind to make it more healthy.
Some dosa recipes to try – Brown Rice Dosa Onion Rava Dosai South Indian Dosai
How to make Pesarattu
Soak Whole Green Gram / Moond dal with rice in enough water for 5 to 6 hours. Wash, rinse and drain completely.
Using a blender / mixer grind the green chili, ginger and cumin seeds in pulse mode for few times. (This is mainly to grind them evenly) Now add the soaked moong dal & rice and grind to a coarse batter adding little water.
(Grind coarsely for thick adai or to a thin smooth paste if making crispy dosas- adjust water accordingly)
Add salt, asafoetida powder and mix well. Heat a dosai kal/ non-stick tawa and spread a ladleful and make dosa.
Top it with chopped onion and ginger while the batter is still wet, that way they stick to it.
Drizzle some oil and let it cook for couple of minutes to brown, then flip to the other side and cook.
Then flip one more time and fold. You may stuff it with rava upma if you like and serve hot with ginger chutney!
Some dosa recipes to try
Notes
- Use only whole green gram for rich green color pesarattu dosa, you can also use split/husked green gram too/ Whole green gram taste better and is good for health too.
- Adding rice – this is mainly added to give crispness to the dosa. For thick adai type dosa you can add 1/4 cup or less for every 1 cup of rice. For more crispy dosa add about 1/2 cup rice. You may also skip rice completely for thick soft kal dosa type.
- If making it like adai dosai then grind the batter to a coarse texture. For crispy dosa, grind it to a thin paste like consistency.
- Green Chilies are added for heat, increase if you prefer it spicy.
- Usually 1 teaspoon of salt is required for the above measure adjust depending on your preference. If using Kallu uppu, use about 3/4 teaspoon.
- Chopped onion, ginger & rava upma is optional and is served that way traditionally.
- If making like adai then you may add the chopped onion and ginger in the batter before making the dosai. For thin crispy dosai- just garnish with chopped onions.
- You may also sprout the moong dal and then grind to make it more healthy.
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