Pesarattu Recipe, Moong Dal Dosa

pesarattu-recipe

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.

pesarattu-recipe-grind

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.

pesarattu-recipe-consistency

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.

pesarattu-recipe-skillet

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.

pesarattu-recipe-flip

Serve hot with chutney of your choice.

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pesarattu

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

Scale
  • 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:

  1. 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:

  1. Heat the dosa griddle until medium hot.
  2. Add ⅓ cup batter and swirl to completely cover the dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the pesarattu.
  3. 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.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 hours
  • Cook Time: 15 mins
  • Category: Dosa / Crepe
  • Cuisine: South Indian

26 thoughts on “Pesarattu Recipe, Moong Dal Dosa”

  1. Shivanshi Pandey

    I tried this today.. the result was awesome. Thanks so much. My family loved it😀






  2. Excellent and so simple. Had it with coconut chutney. Any suggestions on other side dishes this would go well with, Ms. Vinodh?






  3. 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??






  4. Vijayalakshmi Gopinath

    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.

  5. Hi Mam, Do we need to keep this batter for fermentation? Or shall we prepare the dosa immediately?






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