From the recipe box
Pesarattu (Green Moong Dal Dosa)
Dosas, pesarettu, paniyarams, paranthas, and chutneys for breakfast plates and light meals.
- Protein
- Moong dal
- Meal format
- Tiffins & Breads
- Base
- Dosa
Onion
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Serves
- 4
Ingredients
- 1 cupwhole green moong dal (pesara pappu), soaked for 4-6 hours or overnight
- ¼ cuprice flour
- —1-inch piece ginger
- 2-3green chilies (adjust based on spice preference)
- 1 tablespooncumin seeds (jeera)
- to tasteSalt
- as needed to achieve dosa batter consistencyWater
- 1small onion, finely chopped
Cilantro, finely chopped
- —Additional green chilies, finely chopped
Notes & Tips
- Pesarattu is a protein-rich South Indian dosa made primarily with green moong dal and does not require fermentation.
- The soaking time makes the dal easier to grind and helps create a smoother batter.
- Rice flour is added to improve crispiness and gives the pesarattu a better dosa-like texture.
- The batter consistency is important — too thick will make it difficult to spread, while too thin will make the dosa fragile.
- For a classic Andhra-style combination, serve pesarattu with upma (often called MLA pesarattu), but it is equally delicious with ginger chutney or coconut chutney.
- Leftover batter can be stored in the refrigerator for 2-3 days. Add a little water and mix well before making more dosas.
Step by step
Method
- 01
Wash and soak the green moong dal for 4-6 hours or overnight. Drain the soaking water before blending. The green moong should be totally edible if you pop one in your mouth.
- 02
Add the soaked moong dal, ginger, green chilies, cumin seeds, salt, and enough water to a blender. Grind into a smooth batter.
- 03
Transfer the batter to a bowl and mix in the rice flour. Add water as needed to get a dosa batter consistency. The batter should be pourable but slightly thicker than regular dosa batter.
- 04
Heat a dosa pan or cast iron skillet on medium heat. Lightly grease if needed.
- 05
Pour a ladleful of batter onto the pan and spread it into a thin circle like a dosa.
- 06
Sprinkle chopped onions, cilantro, or extra green chilies on top if desired. Press them lightly into the batter.
- 07
Drizzle a little oil around the edges and cook until the bottom becomes crisp and golden.
- 08
Flip if desired and cook the other side briefly, or serve directly once crisp.
- 09
Serve hot with chutney, upma, or your favorite dosa accompaniment.
