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