Pesarattu Recipe | Andhra Style Moong Dal Dosa
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5.0
153 reviews
Excellent
Pesarattu Recipe | Andhra Style Moong Dal Dosa
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Pesarattu are healthy, savory and crispy crepes made with moong lentils, spices and herbs. A lightly spiced mung lentil batter is made to make these crepes. These are a speciality breakfast from the Andhra cuisine and are also known as Moong Dal Dosa.
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Ingredients
For the Pesarattu batter
- ½ cup whole moong beans
- 2 tablespoons rice - optional
- Enough water - for soaking
- ⅓ to ½ cup water - for blending
- 1 inch ginger - peeled and chopped or 1 teaspoon chopped ginger
- 1 green chilli chopped or 1 teaspoon chopped green chillies
- 2 tablespoons Coriander leaves - chopped, (cilantro)
- 1 pinch asafoetida (hing), optional
- ½ teaspoon cumin seeds
- salt as required
Toppings for Moong Dal Dosa
- 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
Serving suggestions
- upma - as required, optional
- Coconut Chutney - as required
- Coriander Chutney - as required
- ginger chutney - as required
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Instructions
Making Pesarratu Batter
- Firstly, pick and rinse the moong beans and rice.
- Then soak the moong beans and rice for 4 to 6 hours or overnight in enough water.
- Drain and add the moong beans and rice together with ginger, green chilies, asafoetida, cumin seeds, coriander leaves and salt in a grinder or blender.
- Add water and grind into a fine and smooth batter.
- Remove the batter in a bowl or pan.
- The consistency should be similar to a regular dosa batter.
Making Moong Dal Dosa
- On a skillet or flat pan, spread a little oil or ghee with paper towels.
- With a ladle, pour the pesarattu batter on the skillet and use the same spoon for spreading the batter into a round shape.
- Drizzle some oil on the sides and in the center of the pesarattu dosa.
- Sprinkle the finely chopped onions, green chilies and coriander leaves.
- Press these with the spatula so that they get stuck to the batter which is getting cooked.
- Flip and cook both sides a couple of times till crisp and browned.
- Serve the moong dal dosa or pesarattu hot with upma and coconut chutney.
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.
Nutrition Information
Show Details
Serving
1Pesarattu
Calories
80kcal
(4%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
149mg
(6%)
Potassium
145mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
39IU
(1%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
2mg
(2%)
Vitamin E
1mg
Vitamin K
2µg
Calcium
16mg
(2%)
Vitamin B9 (Folate)
67µg
Iron
1mg
(6%)
Magnesium
21mg
Phosphorus
45mg
Zinc
1mg
Nutrition Facts
Serving: 10Pesarattu
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 1Pesarattu | |
| Calories | 80kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 149mg | 6% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 39IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 2mg | 2% |
| Vitamin E | 1mg | |
| Vitamin K | 2µg | |
| Calcium | 16mg | 2% |
| Vitamin B9 (Folate) | 67µg | |
| Iron | 1mg | 6% |
| Magnesium | 21mg | 5% |
| Phosphorus | 45mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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