Moong dal is my husband’s favorite lentil. I have shared a lot of recipes using green moong dal like Moong Dal Masiyal, Moong Dal Upma, Moong Dal Vadai, Moong Dal Sambar to name a few. Pesarattu dosa is made with moong dal. This dosa does not need fermentation like the traditional dosa. With a little planning, breakfast or dinner can be made in a moments notice. Here is how to do Pesarattu dosa.
For the batter: Soak the whole green moong dal, raw rice and fenugreek seeds for 5-6 hours. Over night is fine too. The raw rice gives the dosa a very crispy texture. Fenugreek seeds is an optional ingredient. I add fenugreek as it aids in digestion. Do not add too much as it will make the batter bitter. After soaking, drain the water and grind the mixture to a fine paste along with the cumin seeds, ginger, green chillies, and salt. Add up-to a cup of water while grinding.
For making Pesarattu:
If the pesarattu dosa batter is very thick, thin it out by adding little water. We will need a pouring consistency for making pesarattu. Dense batter makes thick pesarattu.
Heat the dosa griddle until medium hot.
Add ⅓ cup batter and swirl to completely cover the dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the pesarattu.
Cover the skillet with a pan and cook for 30 seconds. Cook until underside of the pesarattu dosa is golden brown. Loosen the edges of the pesarattu dosa with a steel spatula. Flip the pesarattu dosa. Cook for 30 seconds more. Remove pesarattu dosa from the griddle and repeat with remaining batter.
Serve hot with chutney of your choice.
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Pesarattu Recipe, Green Moong Dal Dosa / Crepe
Pesarattu Recipe, Pesarattu Dosa, Green Moong Dal Dosa / Crepe Recipe made with moong dal and rice. With step by step pictures.
- Total Time: 5 hours 15 mins
- Yield: 25 dosas 1x
Ingredients
- 1 cup whole green moong dal
- 1/2 cup raw rice
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 inch piece of ginger
- 3 green chillies
- 1 teaspoon salt
- 3 tablespoon Oil for making pesarattu
Instructions
For the batter:
- Soak the whole green moong dal, raw rice and fenugreek seeds for 5-6 hours. Over night is fine too. After soaking, drain the water and grind the mixture to a fine paste along with the cumin seeds, ginger, green chillies, and salt. Add upto a cup of water while grinding.
For making Pesarattu:
- Heat the dosa griddle until medium hot.
- Add ⅓ cup batter and swirl to completely cover the dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the pesarattu.
- Cover the skillet with a pan and cook for 30 seconds. Cook until underside of the pesarattu dosa is golden brown. Loosen the edges of the pesarattu dosa with a steel spatula. Flip the pesarattu dosa. Cook for 30 seconds more. Remove pesarattu dosa from the griddle and repeat with remaining batter.
- Prep Time: 5 hours
- Cook Time: 15 mins
- Category: Dosa / Crepe
- Cuisine: South Indian
This is lit. I hv tried this recipe and it was yummylicious….. Thanks
Thank you!
I tried this today.. the result was awesome. Thanks so much. My family loved it😀
Thank You!
Excellent and so simple. Had it with coconut chutney. Any suggestions on other side dishes this would go well with, Ms. Vinodh?
Ginger chutney is traditional.
Very tasty n crispy….mam am going to store rest of the batter for 2 days in refrigerator so doesn’t it going to loose it’s nutrients??
The batter will ferment a little. The taste will still be good.
I usually add rice flour but you can soak and add rice too which I used some masoori. Both ways it comes out really well.
Very good recipe mam..My kid loved it..very light and crispy..
Can I substitute raw rice with either Daliya or millets?
yes. you can with millets. It will work.
Can I substitute rice with Daliya or millets?
Can we use this batter next day
sure!
Can we use idly rice instead of raw rice?
Very good recipe and easy to follow..:) Thank you!
Thank you!
Can we use parboiled rice instead of rawrice?
Sure. you can.
Hi Mam, Do we need to keep this batter for fermentation? Or shall we prepare the dosa immediately?
Hi Sharanya, No need for fermentation of this batter. You can make dosas immediately.
Can i use rice flour instead of raw rice
I suggest using soaked and ground rice. Not flour.
Grinder or mixie?? In which it has to be grinded???
Mixie does a good job!