Pesarattu ( Moong dal dosa- 2)

Pesarattu or moong dal dosa is a protein packed breakfast dish from Andhra Cuisine. It is normally made with ground green moong dal, ginger, green chillies and salt. Pesarattu is eaten as a breakfast and as a snack in Andhra.

The word ‘Pesara’ means lentils or moong dal and ‘Attu’ means dosa.

This recipe is completely healthy as we are making pesarattu only with green moong dal. I mean to say- no extra flour added!! Is this not completely healthy and exciting to make????

In my previous recipe, Pesarattu ( Moong dal dosa) I shared a version of making it with rice flour. I have attached the link and if you want, please check it out.

We, as a family are recently very much attached to this dosa. As I have mentioned before, my husband likes moong dal. No rice flour added to it gives the better taste of moong dal.

Whenever I want to make dosa and there is no dosa batter, I soak moong dal for 5 hours. It can be soaked from 4 to 6 hours. Then I grind it along with the rest spices and pour it as dosa immediately as no fermentation needed for this. I soak moong dal in afternoon and it is ready for dinner.

Once you know to make the plain pesarattu, you can also add finely chopped onions and tomatoes on top if you would prefer.

The batter should be in the pouring consistency yet thick. It shouldn’t be too thin. If the batter is very thick in such a way that you are unable to spread it in dosa pan, add little water and blend it in mixer again to bring it to the right consistency.

Pesarattu is generally served with upma. It tastes good with coconut chutney and ginger chutney. Tomato chutney, coriander chutney and sambhar also tastes better with it.

Let us check the recipe of this.


1 cup= 200 ml.

  • Moong dal- 2 cups
  • Green chilli- 3
  • Ginger- 1 inch
  • Cumin seeds- 1 tsp
  • Asafoedita powder- 1/4th tsp
  • Salt- as needed
  • Coriander leaves- as needed.


Clean the moong dal well and soak it from 4 to 6 hours. I soaked it for 5 hours.

Drain the water from moong dal. Move it to the mixer jar along with ginger, green chillies, cumin seeds, asafoedita powder,salt and coriander leaves. Add enough water and grind to a fine paste.
Once grinded to fine paste, move it to a bowl. If you feel, the batter is too thick and you need to adjust the water consistency, you can also blend it again in mixer by adding required water. The batter should not be too thin too. Bring it to dosa batter consistency.
The batter should be in a pouring and spreading consistency. Batter is ready.
Heat and spread 1 tbsp oil in a dosa pan and sprinkle some water on top. Wait for it to evaporate. This sets the uniform temperature for spreading dosa batter. Keep the flame in low to medium. This step is very important before pouring the batter.
Scoop one ladle full of batter onto the dosa pan.
Spread the dosa batter now in circular motion.
Sprinkle some oil on top and around the edges.
Once it’s cooked on one side, flip it to the other side and wait for the other side to get cooked. Dosa will separate from the corners.
Let it get cooked the other side too.
Ready. Repeat the process to finish the dosa batter.


  • Use sesame oil for good taste.
  • Onion can be rubbed on the dosa pan before making each dosa.