PESARATTU DOSA | MOONG DAL DOSA | CHILLA | HOW TO MAKE PESARATTU

Pesarattu Dosa is a very healthy and nutritious, crispy protein-packed Indian breakfast recipe prepared using green moong dal as the main ingredient. No fermentation of dosa batter is required. This dosa is vegan and gluten-free.

What is Pesarattu?

Pesarattu means thin breakfast crepe recipe prepared using sabut (whole) green moong dal, ginger, green chilies, and cumin seeds.

To know more about moong dal, you can read the post on Indian dal here. 

This is one of the best Indian recipes to prepare during fasting days. This dosa is diabetic friendly, high in protein, and good for weight loss.

Here are a few tips to make the best & crispy pesarattu dosa

• Soak moong dal for 6 to 8 hours.
• Grind moong dal along with spices to form a thick batter. The amount of water you add will decide how your dosa turns out. Adding too much water will make it tasteless and difficult to cook crispy dosas. The batter should be medium thick of spreadable consistency. You can check the video here on the making of pesarattu.
• Cook on medium to medium-high flame to get crispy dosas. Do not cook the dosa on high flame as it will develop color too quickly and the dosa will taste undercooked.
• After cooking the first dosa, wipe the pan with a clean kitchen towel so you can easily spread the next dosa.
• In case you add too much water, you can adjust the batter consistency by adding rice flour.

Ingredients for PESARATTU DOSA | MOONG DAL DOSA | MOONG DAL CHILLA | HOW TO MAKE PESARATTU?

1 cup Green moong dal or Green lentil
1-inch Ginger sliced
2 Green chilies
½ teaspoon Cumin seeds
1 teaspoon Salt
½ cup + ½ cup Water
Oil for cooking dosa

How to make PESARATTU DOSA? | MOONG DAL DOSA | MOONG DAL CHILLA | HOW TO MAKE PESARATTU?

Making of pesarattu dosa batter

In a bowl, add moong dal and wash it in water two to three times. Drain and soak the moong dal in water for 6 hours to overnight.

In a blender jar, add soaked and drained moong dal along with ginger, green chiles, cumin seeds, salt, and a half cup of water, and blend it to a smooth paste.

Transfer the batter to a bowl. Clean the blender with an additional ¼ to ½ cup of water and add it to the batter. Check for consistency. Making of pesarattu batter here 

Cooking pesarattu dosa

Heat the dosa pan on medium flame. Once hot, take a ladle full of batter and spread it in a circular motion. Drizzle oil. When it is cooked and becomes crispy on one side, flip and cook on another side for one more minute.

Repeat the process for the remaining batter.

Serve dosa with chutney and upma, enjoy.

How to serve pesarattu dosa?

This dosa can be topped with onions and served. I love to eat pesarattu dosas with South Indian chutney. You can also serve with podi or gun powder.

Can I refrigerate the pesarattu batter?

This dosa tastes best when prepared with freshly ground batter. I find that pesarattu dosas prepared with leftover batter are less flavorful than those prepared with fresh batter.

If you plan to use refrigerated batter, remember to bring the batter to room temperature before taking dosas. This way, you can spread the batter easily and prevent it from clumping up and turning brown.

Video recipe for PESARATTU DOSA | MOONG DAL DOSA | MOONG DAL CHILLA | HOW TO MAKE PESARATTU?

Detailed recipe for PESARATTU DOSA | MOONG DAL DOSA | MOONG DAL CHEELA | HOW TO MAKE PESARATTU?

PESARATTU DOSA | MOONG DAL DOSA | MOONG DAL CHILLA | PESARATTU UPMA

Kushi

Pesarattu Dosa is a very healthy and nutritious, crispy protein-packed Indian breakfast recipe prepared using green moong dal as the main ingredient. No fermentation of dosa batter is required. This dosa is vegan and gluten-free.

5 from 5 votes

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Prep Time 5 mins

Cook Time 20 mins

Course Breakfast

Cuisine Andhra Pradesh, South Indian, Telangana

Servings 12 dosas

Ingredients

  

1x2x3x

• 1 cup Green moong dal or Green lentil or Mung bean
• 1 inch Ginger sliced
• 2 Green chilies
• ½ teaspoon Cumin seeds
• 1 teaspoon Salt
• ½ cup + ½ cup Water
• Oil for cooking dosa

Instructions

 

MAKING OF PESARATTU DOSA BATTER

• In a bowl, add moong dal and wash it in water two to three times. Drain and soak the moong dal in water for 6 hours to overnight.
• In a blender jar, add soaked and drained moong dal along with ginger, green chiles, cumin seeds, salt, and a half cup of water, and blend it to a smooth paste.
• Transfer the batter to a bowl. Clean the blender with an additional ¼ to ½ cup of water and add it to the batter. Check for consistency. Making of pesarattu batter here 

COOKING PESARATTU DOSA

• Heat the dosa pan on medium flame. Once hot, take a ladle full of batter and spread it in a circular motion. Drizzle oil. When it is cooked and becomes crispy on one side, flip and cook on another side for one more minute.
• Repeat the process for the remaining batter.
• Serve pesarattu dosa with chutney and enjoy.

Keyword Adai, allam pachadi, diabetic recipes, dosa chutney, dosa ratio, dosa tawa, dosa varieties, Dosai, green moong dal, mung bean, protein pancakes, weight loss food

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