Pesarattu Recipe | Moon Dal Dosa | Andhra Pesarattu Dosa Recipe

Pesarattu Recipe or Moong Dal Dosa is one of the famous breakfast recipes from Andhra Cuisine. This recipe can be prepared instantly by just soaking moong dal for an hour and grinding. It needs no fermentation, you can directly use the batter.

Andhra Pesarattu is not only gluten-free but it is protein and nutrition-packed healthy breakfast recipe. Making thin and crispy dosa from moong dal is not that simple but one can make it if you can follow tips and notes given below.

There are many variations while making moong dal dosa, Usually, Andhra people like to have this recipe topped with finely sliced green chillies and onions. You can make green chilli paste along with batter and top with finely chopped onions and carrot grate.

You may also like Masala Dosa, Ragi Dosa Recipe and instant Rava Dosa.

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Pesarattu Recipe | Moong Dal Dosa | Andhra Pesarattu Dosa Recipe

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

Prep Time 15 minutes

Cook Time 5 minutes

Soaking dal 1 hour

Total Time 20 minutes

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.

How to make Pesarattu or Moong Dal Dosa:

• Soak moong dal for an hour and clean dal, keep aside.

• Meanwhile, slice onions finely to top over dosa.
• Add green chilies, ginger pieces, and cumin seeds into the mixer jar and blend them.

• In the same jar, add soaked moong dal and blend to fine paste.

• Add salt and blend again for a second, once done pour batter into another vessel.

• Put few drops of oil on a non-stick pan and coat it evenly with the help of sliced onion.

• Heat pan till it reaches optimum heat, as overheating may burn moong dal dosa.

• Usually, moong dal consistency is loose, if you feel the batter is thick you may add little water and dilute it.

Note: Batter consistency must be a bit thicker than dosa.

• Put two spatulas of batter over pan and move spatula in a circular manner so that batter sticks the pan as a layer.

• Sprinkle onions over dosa before it turns crisp.

• Sprinkle oil over pesarattu so that recipe comes out crispy.

Tip: Oil gives flavor to this recipe apart from giving crispy flavor, so add as required.

• Serve hot with coconut chutney or ginger chutney.

You may also like to check other recipes:

Minapa Dosa Recipe | Minapattu Recipe | How to make Minapa Dosa Plain Dosa, Crispy Plain Dosa Recipe, How to Make Plain Dosa Recipe Rava Dosa Recipe, How to Make Rava Dosa Recipe, Crispy Rava Dosa Ragi Dosa Recipe, How to Make Finger Millet Dosa, How to Make Ragi Dosa Adai Recipe, How to Make Adai Recipe, South Indian Adai Dosa Recipe Masala Dosa Recipe | How to Make Masala Dosa Recipe Filling Pappu Pulusu, How to Make Pappu Pulusu, Andhra Pappu Charu Recipe Tur Dal Kofta Curry, How to Make Tur Dal Kofta Curry, Chana Dal Kofta Curry Dal Ka Seera, How to Make Dal Ka Seera Recipe, Moong dal Halwa recipe Minapa Garelu, Medu Vada, How to make Crispy Minapa Garelu Andhra style Cabbage Vada, How to Make Cabbage Vada, Andhra Cabbage Vada Recipe Khichdi Microwave, Moong Dal Khichdi, Andhra Pesarapappu Khichdi Moong Dal Namkeen Recipe | Crispy Moong Dal Fry Dal Tadka Recipe, How to Make Dal Tadka Recipe Dhaba Style Gongura Pappu Recipe | Andhra Style Gongura Dal