Pesarattu ( Moong dal dosa)

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.

Though the traditional recipe doesn’t include rice flour, it can be included to make this dosa. Today let us see the one with rice flour included.

My whole family loves this dosa and my husband is a fan of this. Moong dal is generally very tasty and any recipe out of it is the tastiest!! In addition to this, it is a health pack for the whole family.

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.

This dosa doesn’t require the fermentation process. Once the batter is ready, it can be used immediately. It tastes very good when fresh. It can be stored in refrigerator to use it for the next time.

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 normally served with upma. It tastes good with coconut chutney and ginger chutney. Tomato chutney, coriander chutney and sambhar also makes a good combination.

Let us see the recipe now.

INGREDIENTS

1 cup= 220 ml.

  • Moong dal- 2 cups
  • Rice flour- 1/2 to 3/4th cup
  • Ginger- 1 inch
  • Green chilli- 2 to 3
  • Asafoedita powder- 1/4th tsp
  • Coriander leaves- handful
  • Salt- as needed.

PROCEDURE

Clean the moong dal well in water and soak it for 4 hours.

Move the soaked moong dal along with ginger, green chilli, asafoedita powder, salt in a mixer.
Add coriander leaves. Grind everything to coarse once.
Add rice flour now.
Add required water and grind it to smooth to bring it to dosa batter consistency.
Batter is ready.
If you feel, the batter is too thick and you need to adjust the water consistency, blend it again in mixer by adding required water.
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.
Spread the dosa batter now in circular motion and 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.
It is cooked on the other side too. Move it from the pan and repeat the process to make every dosa.
Ready.


TIPS

  • Use sesame oil for good taste.
  • Onion can be rubbed on the dosa pan before making each dosa.
  • Soaked 1/4th to 1/2 cup of rice grains can be substituted for rice flour. It should be grinded along with moong dal.
  • 1 tsp of cumin seeds can be added and grinded for taste.