Pesarattu Recipe | Andhra Style Moong Dal Dosa
User Reviews
5
Pesarattu Recipe | Andhra Style Moong Dal Dosa
Description
Pesarattu is prepared by soaking whole moong beans and optional rice for several hours, then grinding them with ginger, green chilies, asafoetida, cumin seeds, coriander leaves, and salt to a smooth, dosa-like batter. The batter consistency resembles that used for regular dosas.
Cooked on a lightly oiled skillet, the batter is spread thinly into a circular crepe. Chopped onions, green chilies, and coriander are sprinkled on top and pressed lightly into the batter. Once cooked crisp on one side, the crepe is flipped and cooked briefly on the other side. This results in a dosa with a slightly crisp exterior and a tender interior, flavored with the fresh heat of chili and the earthiness of moong dal.
Common accompaniments include coconut, coriander, or ginger chutneys and sometimes upma, making it a versatile South Indian savory dish enjoyed mostly for breakfast. Adjustments in ginger and chili can modulate the spice level.
The recipe allows variations like using split green gram with husks, sprouted moong, or yellow moong dal, with soaking times adjusted accordingly. Rice flour can substitute whole rice for batter consistency as well.
Ingredients
For the Pesarattu batter
- ½ cup moong beans whole
- 2 tablespoons rice - optional
- water for soaking, enough
- 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 onion finely chopped
- 1 to 2 tablespoons Coriander leaves - finely chopped, optional
- neutral cooking oil or ghee, as required, generic cooking oil
Serving suggestions
- upma - as required, optional
- coconut chutney - as required
- coriander chutney - as required
- ginger chutney - as required
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
- Use split green gram with husks, sprouted moong, or yellow moong dal as alternative lentils with shorter soaking times.
- Rice flour (2-3 tablespoons) may be used instead of whole rice to adjust dosa batter texture.
- Pesarattu can be served plain or with typical South Indian chutneys like coconut or ginger.
- Adjust ginger and green chili quantity in the batter to your desired spice level.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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