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Pesarattu Recipe
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Pesarattu Recipe | Moong Dal Dosa | Andhra Pesarattu Dosa Recipe
Prep Time
15 mins
Cook Time
5 mins
Soaking dal
1 hr
Total Time
20 mins
 
Pesarattu Recipe or Moong Dal Dosa is one of the famous Protein packed breakfast recipes from Andhra Pradesh. Learn how to make this recipe crisp and delicious with our detailed instructions.
Course: Breakfast
Cuisine: South Indian
Keyword: Moong dal Dosa, Pesarattu Recipe
Servings: 8 Pesarattu
Calories: 300 kcal
Author: Uppada Lakshmi
Ingredients
  • Pesarapappu / Moong Dal – 2 cups.
  • Onions – 1 bowl finely chopped
  • Green chilies – 6-7 no’s.
  • Ginger – 1-inch piece sliced
  • Cumin seeds/ jeera – 1 tbsp.
  • Salt – ½ tbsp.
  • Oil – required.
  • Water – 2 glasses to clean
Instructions
  1. Soak moong dal for an hour with ample water so that dal can absorb water and swell.
  2. Finely slice onions and green chilies, keep aside.
  3. When moong dal is soaked, remove water and keep aside.
  4. Add green chiles, salt, cumin seeds and ginger pieces to the blender and blend to fine paste.
  5. Add moong dal to above blend and make a fine paste, keep aside.
Tip: If needed add little water to make the consistency of batter loose so that it becomes easy to pour and make crispy moong dal dos.
  1. Heat pan and add few drops of oil over the pan, Even if you are using a non-stick pan.
  2. Now using sliced onion spread oil over the pan so that dosa comes out in good.
  3. Once pan reaches optimum heat, add batter and spread using a spatula.
  4. While dosa is sticky, sprinkle onion and green chiles. (even grated carrot if you have any)
  5. Sprinkle oil evenly so that it doesn’t stick to the bottom and gets fried to golden brown.
  6. Now without cooking on another side, fold to your required shape and serve hot.

Recipe Video

Recipe Notes
  • If you are using old moong dal then you need not add rice flour/ or rice grains while soaking dal but if you are using farm fresh moong dal grains then you may need to add 2 tbsp. rice flour.
  • Always use the fresh batter to make crispy and golden brown color Pesarattu recipe. If you are using refrigerated or stored batter you may lead to thick or black dosas, sometimes it may stick to the pan.