Pesarattu Recipe (Crispy Moong Dal Dosa)
Pesarattu, also known as moong dal dosa, is a traditional Andhra breakfast made with whole green moong beans, rice, herbs and spices.
RUKAIYA KADIWAL 
Pesarattu, also known as moong dal dosa, is a popular breakfast from Andhra Pradesh. Unlike regular dosa, it is made with a batter of soaked whole green moong and rice, ground with ginger, green chilies and cumin. The batter is used immediately, so there is no need to ferment it.
The name Pesarattu comes from the Telugu words pesara, meaning green gram (whole green moong), and attu, meaning a crepe or dosa. Together, the name simply means a dosa made with green moong.
The ground moong dal batter is spread thin on a hot tawa and cooked until crisp and golden. The dosa has crisp edges with a soft center and a mildly spiced flavor.
Pesarattu is traditionally served with Upma and Allam Pachadi (Ginger Chutney). It also pairs well with Coconut Chutney, or the tangy and spicy Gongura Chutney.
Since it is made with moong dal, either whole green moong or split yellow moong, this dosa is rich in plant-based protein and naturally vegan. If you omit the asafoetida, it is also gluten-free.
You need to soak the moong and rice for 4 to 6 hours before grinding. Once soaked, the batter comes together quickly and can be used right away. No fermentation is needed.
If you enjoy non-fermented dosa recipes, do try this Dal Dosa made with mixed lentils or the protein-rich Adai. You can also make Neer Dosa, a light and delicate rice crepe that is prepared without fermentation.
If you enjoy Andhra Cuisine, be sure to try Dibba Roti, a thick and soft fermented rice cake, and Poha Dosa another traditional fermented soft dosa made with flattened rice.
Dassana 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.
For more Indian breakfast recipes, you can also try Indian Bread Roll Recipe.
For more recipes, visit the official website.
Ingredients
- ▢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
- ▢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
- ▢Upma – as required, optional
- ▢Coconut Chutney – as required
- ▢Coriander Chutney – as required
- ▢Ginger Chutney – as required
Nutritional Information
- Serving: 1 Pesarattu
- Calories: 80kcal
- Carbohydrates: 11g
- Protein: 3g
- Saturated Fat: 1g
- Sodium: 149mg
- Potassium: 145mg
- Fiber: 2g
- Sugar: 1g
- Vitamin A: 39IU
- Vitamin B1 (Thiamine): 1mg
- Vitamin B2 (Riboflavin): 1mg
- Vitamin B3 (Niacin): 1mg
- Vitamin B6: 1mg
- Vitamin C: 2mg
- Vitamin E: 1mg
- Vitamin K: 2µg
- Calcium: 16mg
- Vitamin B9 (Folate): 67µg
- Iron: 1mg
- Magnesium: 21mg
- Phosphorus: 45mg
- Zinc: 1mg
Directions
How To Make Pesarattu (Step-By-Step)
Step 1: Make Moong Dal Batter
Firstly, rinse ½ cup of whole moong beans and 2 tablespoons of rice a couple of times in water.
Then soak the moong beans and rice for 4 to 6 hours or overnight in a bowl with enough water to cover.
Drain all the water. The photo below shows the soaked moong beans and rice.
Step 2: Add Herbs and Spices
In a blender or food processor, add the moong beans and rice after draining all the water. You can even rinse the moong beans and rice before grinding.
Add the herbs and spices listed below:
1 green chilli (chopped) or ½ to 1 teaspoon, chopped
2 tablespoons of chopped coriander leaves
1 inch of ginger (peeled and chopped)
½ teaspoon of cumin seeds
1 pinch of asafoetida (optional)
salt as per taste
⅓ to ½ cup water or add as needed
Skip the asafoetida for a gluten-free moong dal dosa.
Step 3: Grind to a Smooth Batter
Now grind or blend to a smooth and fine batter. The batter consistency should be similar to that of a regular Dosa Batter.
Tip 1: If the batter looks thick, then add 1 to 2 tablespoons more water.
Tip 2: If the batter looks thin, then add 1 to 2 tablespoons of rice flour, one tablespoon at a time. You can even add gram flour (besan).
Step 4: Make Pesarattu or Moong Dal Dosa
On a cast iron tawa or large skillet , smear some oil or ghee with a paper towel or with half of an onion. For a non-stick tawa or pan, do not spread oil on it.
With a big spoon or ladle, pour the moong dal dosa batter onto the griddle and use the same spoon for spreading the batter into a round shape.
The photo below shows the circular pattern you should make while spreading the batter.
You want to keep the heat to low or medium-low when spreading the pesarattu batter.
Step 5: Add Toppings
Sprinkle some finely chopped onions, chopped green chilies and coriander/cilantro leaves (all optional) onto half of the dosa.
Note: I have not added green chillies and coriander leaves when taking these photos.
Gently press the onions chilies, and coriander leaves into the batter with the back of a spatula so that they stick. Drizzle a bit of oil around the sides and in the center of the pesarattu.
Step 6: Flip and Cook
Flip the dosa over completely, and cook the second side for about a minute. This will just lightly cook the onions.
Step 7: Fold the Dosa
Fold in half over itself, like a crepe or omelette.
Step 8: Serve
Repeat the steps with the remaining batter to make all of the moong dal dosa. Serve warm with upma, which is a basically a savory spiced breakfast preparation of semolina or rava.
The pesarattu is also delicious with Tomato Chutney, Green Coconut Chutney or Dosa Chutney.
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