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Pesarattu Recipe | Andhra Style Moong Dal Dosa

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.

Prep Time
4 hrs
Cook Time
mins
Total Time
4 hrs 30 mins
Servings: 10 Pesarattu
Calories: 80 kcal
Course: Breakfast
Cuisine: Indian

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

Instructions

Making Pesarratu Batter
    Cup of Yum
  1. Firstly, pick and rinse the moong beans and rice.
  2. Then soak the moong beans and rice for 4 to 6 hours or overnight in enough water. 
  3. 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. 
  4. Add water and grind into a fine and smooth batter. 
  5. Remove the batter in a bowl or pan.
  6. The consistency should be similar to a regular dosa batter. 
Making Moong Dal Dosa
  1. On a skillet or flat pan, spread a little oil or ghee with paper towels.
  2. With a ladle, pour the pesarattu batter on the skillet and use the same spoon for spreading the batter into a round shape.
  3. Drizzle some oil on the sides and in the center of the pesarattu dosa.
  4. Sprinkle the finely chopped onions, green chilies and coriander leaves.
  5. Press these with the spatula so that they get stuck to the batter which is getting cooked.
  6. Flip and cook both sides a couple of times till crisp and browned.
  7. 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

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

% 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.