Pesarattu Recipe | Green Moong Dal Dosa

Pesarattu Recipe | Crispy Moong Dal Dosa Recipe with chutney and sambar. Indian Breakfast Idea.

5 from 6 votes

Pesarattu Recipe | Green Moong Dal Dosa

Pesarattu is a traditional South Indian dosa recipe prepared using green moong dal (mung beans). This dosa is crispy, easy to make, and protein-rich. Serve pesarattu with chutney and sambar. No fermentation and no rice are used to make this dosa batter.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: Andhra Pradesh, South Indian, Telangana

Diet: Gluten Free, Vegan

Servings: dosas

Calories: 83kcal

Author: Kushi

Equipment

Dosa tava

Ingredients

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 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.
1 cup Green moong dal
In a blender jar, add soaked and drained moong dal (from above) along with ginger, green chiles, cumin seeds, salt, and a half cup of water, and blend it to a smooth paste.
1 inch Ginger, 2 Green chilies, ½ teaspoon Cumin seeds, 1 teaspoon Salt, ½ cup + ½ cup Water
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.

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.
Oil
Repeat the process for the remaining batter.
Serve pesarattu with chutney, sambar, or upma, and enjoy.

Video

Notes

Soak moong dal for 4 to 6 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 dosa tasteless and difficult to cook crispy dosas. The batter should be medium thick with a spreadable consistency.
Cook on medium to medium-high flame to get crispy dosas. Do not cook the dosa on high flame as it will develop a brown color too quickly, and the dosa will taste undercooked.
After cooking the first dosa, wipe the pan with a clean kitchen towel to spread the next dosa easily.
If you add too much water, add rice flour to adjust the batter consistency.
You can soak it and add 2 tablespoon of rice while grinding or rice flour directly to the batter to get a restaurant-style crispy pesarattu.

Nutrition