pesarattu dosa

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Pesarattu Dosa or Moong Dal Dosa, How to

make Pesarattu Dosa RecipeBy dassana amit on May 25th, 2014 — 24 Comments

Pesarattu Dosa or Moong Dal Dosa is a popular breakfast recipe of Andhra Pradesh.

This is a healthy & nutritious Dosa variety. Vegan as well as Gluten free.

The dosa can be made with whole moong beans or spilt moong lentils which are also

known as green gram in English. I usually make the Pesarattu dosa with both the versions

of moong dal.

The dosa made with yellow moong lentils are more like moong chillas. Whereas the ones

made with whole moong beans taste a bit different. But both are delicious. Pesarattu Dosa

is served with Upma. The dosa can be served with coconut chutney. They also taste good

with a simple coriander chutney also.

There are many varieties dosa served in india like masala dosa, ragi dosa, poha dosa,

mixed dal dosa, mumbai mysore masala dosa and this Moong Dal Dosa and so on.

Lets Start Step by Step Pesarattu Dosa or

Moong Dal Dosa Recipe:1: Firstly, soak the moong dal overnight in a water. The soaked and drained moong beans

on the next day.

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24/11/2014 Pesar attu D osa or M oong D al D osa, H ow to m ake Pesar attu D osa R eci pe

http://www.vegr ecipesofi ndia.com/moong- dal -dosa- pesar attu- a- cr ipsy- dosa- made- fr om- moong- dal / 2

2: Grind it into a smooth paste in the morning with the green chilly, ginger, coriander

leaves, salt with some water. Add the rice flour and stir well.

3: On a griddle, smear a little oil/ghee. With a big spoon, pour the dosa batter on the

griddle and use the same spoon for spreading the moong dal dosa batter into a round

shape. Sprinkle some of the finely chopped onions, green chilies and coriander leaves.

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4: Drizzle oil at the sides and in the center.

5: Flip the dosa a couple of times till both sides are well cooked and browned.

http://www.vegrecipesofindia.com/wp-content/uploads/2009/08/moong-dal-dosa4.jpghttp://www.vegrecipesofindia.com/wp-content/uploads/2009/08/moong-dal-dosa3.jpg


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7: Make all moong dal dosas this way. Serve Moong Dal Dosa hot or warm with upma

accompanied with coconut chutney. Or just plain with some coconut chutney or coriander

chutney.

If you are looking for more dosa recipes then do check mysore masala dosa, rava dosa,

soyabean dosa, ragi dosa and pav bhaji dosa.

Moong Dal Dosa – Pesarattu recipe below:

5.0 from 1 reviews

Moong Dal Dosa or

Pesarattu Dosa

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24/11/2014 Pesarattu Dosa or Moong Dal Dosa, How to make Pesarattu Dosa Recipe


Related Recipes

PREP TIME

7 hours

COOK TIME

30 mins

TOTAL TIME

7 hours 30 mins

pesarattu dosa - crisp and delicious dosa made fromwhole mung beans. healthy & nutritious too. vegan aswell as gluten free.

AUTHOR : dassana

RECIPE TYPE: breakfast

CUISINE: south indian, andhra cuisine

SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250

ml)

for the dosa batter:

2 cups green moong beans

1 green chilly, chopped

½ inch piece ginger, chopped

a pinch of asafoetida/hing (optional)

¼ tbsp rice flour¼ cup chopped coriander/cilantro leaves (optional)

salt as required

for the topping

1 finely chopped onion, finely chopped

1 green chili, finely chopped (optional)

a few sprigs of chopped coriander/cilantro leaves

oil or ghee for frying the dosa

serving suggestions:

upma

coconut chutney

coriander chutney

INSTRUCTIONS

1. Firstly, pick and rinse the moong beans.

2. Then soak the moong beans overnight in enough water.

3. Drain and add the moong beans along with the rest of the ingredients mentioned

above for the batter.

4. Add some water and grind into a smooth paste.

5. Remove the batter in a bowl or pan.

6. Stir in the rice flour and mix well.

7. On a griddle or flat pan, smear a little oil/ghee.8. With a big spoon, pour the dosa batter on the griddle and use the same spoon for

spreading the moong dal dosa batter into a round shape.

9. Pour some oil on the sides and in the center of the dosa.

10. Sprinkle the finely chopped onion, green chilies and coriander leaves.11. Press these with the spatula so that they get stuck to the batter which is getting

cooked.

12. Flip and cook both sides a couple of times till crisp and browned.

13. Serve the Moong Dal Dosa or Pesarattu hot with Upma and Coconut Chutney.

NOTES

This Pesarattu dosa can also be made with spilt green gram or sprouted moong.

Instead of adding rice flour, you can also make ground both soaked rice and moong

beans together.

The moong dal dosa can be had plain too. You can serve the Pesarattu dosa with

tomato ketchup too.

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Filed Under: Andhra Recipes , Dal Recipes , Hyderabadi Cuisine , Indian Breakfast

Recipes , Kids Recipes , Regional Indian Cuisine , South Indian Recipes , Vegan Recipes

Tagged With: Gluten Free

{ 24 Responses }

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sneha says

November 18, 2014 at 10:35 am

This recipe has been very helpful…. thank u very much…

Reply

dassana amit says

November 18, 2014 at 12:24 pm

welcome sneha

Reply

Radhika says

October 10, 2014 at 9:57 pm

Hi dasssana really your recipes are very nice taste . just I want to know measurement

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details . Actually you are using cup right can I know the cup means how much ml means

250ml cup or 200ml ? And also tbsp and tsp .can you please

Reply

dassana amit says


thanks radhika. i use 250 ml cup. 1 tbsp is about 15 ml and 1 tsp is about 5 ml.

Reply

madhu says

August 6, 2014 at 4:33 am

i left the green gram soaked for like two days and it has sprouted like a tree now..is it

still good to use?

Reply

dassana amit saysAugust 6, 2014 at 11:06 pm

if the sprouts do not stink , then you can still make the dosa with the moong sprouts.

just rinse the sprouts in water first and then grind them in the mixer .

Reply

Tim says

May 20, 2014 at 12:25 am

I am curious about this discussion of using different pans for roti and dosas. Is it because

oil is not used in the pan for cooking roti but oil is used in the pan for cooking dosas and

that the residual oil in the pan from cooking dosas will smoke while cooking the roti

because the roti is cooked at a higher temperature? I am inexperienced with cooking

Indian breads so I don’t know. Personally, I don’t mind a bit of smoke. It may taint the

food a bit but its still food and besides I have an exhaust fan over my stove. Before

heating up the pan for say cooking roti, wiping any excess oil from it with some paper

will reduce the smoking. Paper absorbs oil very well. Don’t wash your iron pan with

soapy water !

Reply

dassana amit says

May 20, 2014 at 7:54 pm

not that reason. if pans which are used to make rotis are used to make dosa. then

the dosa sticks to the pan. since while we make rotis, oil or ghee is not used. so its

like the pan is not seasoned with oil. one has to literally scrape the dosa from the

pan, as it just sticks to the pan and also on high heat gets burned.

Reply

Kamali says

November 13, 2013 at 9:17 am

http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/


8/12



Hi…I love the format of your recipes – you have both pictures and print versions. I have

been looking for a similar template to post my mother ’s family recipes. Would you be

willing to tell me what program/template you used to achieve this look ? Is this

WordPress? I would really appreciate your help on this. Thanks so much.

Kamali

Reply

dassana says

November 30, 2013 at 10:24 pm

thanks kamali. i use wordpress with thesis theme. please go through the below two

links.

http://www.vegrecipesofindia.com/how-to-start-a-food- blog/

http://www.vegrecipesofindia.com/food- bloggers-resources/

Reply

Neelima says

October 2, 2013 at 2:31 am

I ended up buying lot of cast iron tavas here in US. They say we have to season it so that

it does not get rusted. But that meant applying lot of oil and seasoning it in the oven .

Does it not mean that it has lot of fat on it? Because after applying coats and making it

sit in oven for coulple of times, does it become fat later on?

Reply

dassana says


hi neelima. oil is a kind of fat. so yes some fat is there. just season it once before

you use the pan. if you use the pan regularly then no need to season it.

Reply

Neelima says


Sometimes I make lot of mung daal sprouts and freez them. Can I thaw them and make

dosas?

Reply

dassana says


you can make dosa with the thawed moong sprouts.

Reply

Rashi says

September 6, 2013 at 7:52 am

Dear Dassana,

http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/how-to-start-a-food-blog/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/food-bloggers-resources/http://www.vegrecipesofindia.com/


9/12



I am a great fan of your food blog. Please help in finding a good cast iron/ iron griddle.

I don’t like using non stick cookware. If I am not wrong ( as seen in the picture) you

have used an iron griddle as well. Does it require too much oil? I am an north Indian so

please give me tips to find a good, traditional iron dosa griddle. Thanks a lot. Happy

cooking

Reply

dassana says

September 6, 2013 at 7:17 pm

hi rashi. the iron griddle used in the pic is a 5 year old hawkins anodised flat dosa

pan. it is made of iron but was anodised. in the sadar bazaars or local bazaars you

will be able to get cast iron tava or griddle. if the pan is really good, then does not

require much oil. however no rotis or chapatis should be made in a pan or tava

meant for making dosa. keep two pans one for dosa and the other for rotis.

once you get the pan, then wash and then season it with oil. meaning apply some

oil and keep for 1-2 days before making the dosa. the first few dosas will break ,

but later you will be able to make nice dosas. also when applying oil, use a half cut

onion and dip it in oil and rub the onion on the pan before spreading the dosa

batter . you can also dip a clean piece of cloth or paper napkin in the oil and then

rub it on the tava.

Reply

Rashi says


Thanks Dassana for the quick reply. Really appreciate your advice. Right now

I use Lodge Logic cast iron griddle for rotis and non – stick Calphalon one to

make dosas. I will buy a separate cast iron griddle for dosas. You are such an

incredible cook

Reply

dassana says


thanks rashi. buy a good brand for the cast iron griddle. i am sure you

will be able to get good ones in america.

Reply

Priya says

March 4, 2014 at 5:46 pm

Hi all,

One sure to work tip for seasoning iron tava is to

put the tava on stove;

add a tsp of sesame oil;

add 1/2 to one tsp of mustard seeds ;

wait till the mustard starts spluttering;

spread the whole thing on the tava and remove ithe oil and seeds.

The tava is good to use.

( Was given this tip by my grandmother who doesn’t eat onions.

Have been usin this method for man ears

http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/


10/12


http://w ww .vegr eci pesofi ndi a.com /m oong- dal -dosa- pesar attu- a- cr ipsy- dosa- made- fr om -m oong- dal / 10

Happy cooking

Reply

dassana amit says

March 4, 2014 at 9:40 pm

thanks priya for this handy tip. its good for folks who do not include onions

and garlic in their food.

Reply

Pavithra says

March 22, 2013 at 8:28 am

Love your Pesarattu. It is authentic & very very healthy.

Reply

beena says

May 25, 2012 at 5:33 pm

i havent come across this dosa before and it sure does look exciting what i love about

ur posts is they are so detailed… whatever u see here you feel u can make it…simply cos

its so covered so nicely by u along with pics !

Reply

dassana says

May 25, 2012 at 5:39 pm

thanks beena. these dosa pic needs to be updated. baba adam ke zamane ke pics

hain.

the moong dal dosa is a popular breakfast in andhra.

Reply

Ms Chand Prakash says


i would love to try new recipes for sweets and food and snacks

Reply

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http://www.vegrecipesofindia.com/recipes/awadhi-cuisine/http://www.vegrecipesofindia.com/recipes/andhra-recipes/http://www.vegrecipesofindia.com/recipes/north-indian-recipes/http://www.vegrecipesofindia.com/recipes/desserts-recipes/http://www.vegrecipesofindia.com/recipes/goan-recipes/http://www.vegrecipesofindia.com/recipes/kerala-cuisine/http://www.vegrecipesofindia.com/recipes/mumbai-street-foods/http://www.vegrecipesofindia.com/recipes/maharashtrian-cuisine/http://www.vegrecipesofindia.com/recipes/rice-recipes/http://www.vegrecipesofindia.com/recipes/pickles-chutneys-sauces-dips/http://www.vegrecipesofindia.com/recipes/indian-vegetable-recipes/http://www.vegrecipesofindia.com/recipes/dal-recipes-indian-curries/http://www.vegrecipesofindia.com/recipes/beverages/http://www.vegrecipesofindia.com/recipes/hyderabadi-cuisine/http://www.vegrecipesofindia.com/recipes/bengali-cuisine/http://www.vegrecipesofindia.com/recipes/punjabi-recipes/http://www.vegrecipesofindia.com/recipes/south-indian-recipes-cuisine/http://www.vegrecipesofindia.com/recipes/indo-chinese-recipes/http://www.vegrecipesofindia.com/recipes/vegan-indian-sweets-desserts-recipes/http://www.vegrecipesofindia.com/recipes/konkani-recipes/http://www.vegrecipesofindia.com/recipes/indian-breakfast-recipes/http://www.vegrecipesofindia.com/recipes/gujarati-cuisine/http://www.vegrecipesofindia.com/recipes/indian-curry-recipes/http://www.vegrecipesofindia.com/recipes/indian-snacks-indian-starters/http://www.vegrecipesofindia.com/recipes/indian-breads-indian-parathas/


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