Easy Pesarattu Recipe | Pesarattu Dosa Recipe: Moong Dal Dosa
Pesarattu Recipe or Moong Dal Dosa is very much a favorite South Indian dish; it is truly adored and relished here in the state of Andhra Pradesh. A wholesome breakfast or snack, this one made out of green gram makes it a flavor, taste, and nutritional value as such.
Andhra Pesarattu recipe is not only gluten-free but it is protein and nutrition-packed healthy breakfast recipe. Making thin and crispy dosa from moong dal is not that simple but one can make it if you can follow tips and notes given below.
There are many variations while making moong dal dosa, Usually, Andhra people like to have this recipe topped with finely sliced green chillies and onions. You can make green chilli paste along with batter and top with finely chopped onions and carrot grate.
It is the unique characteristic because, different from the normal dosa that is prepared with a combination of rice and urad dal, it exclusively makes use of green gram to give a taste as well as a texture unlike anything else. This essay explains the ingredients, preparation method, cultural importance, and nutritional value of moong dal dosa, a typical product of Andhra Pradesh in its heart.
In Pesarattu recipe the main ingredient used is whole green gram called moong dal. Its greener color and earthy flavor make it green like dosa. Being an excellent source of proteins and fiber, green gram was considered a good nutrition-filled meal. Other important ingredients used are rice (optional to make crispy), ginger, green chilies, cumin seeds, and coriander leaves. In most cases, onions and green chilies are kept on top for flavor along with crunch. The ingredients also contain asafoetida or hing to digest and balance flavors, and salt is sprinkled as per taste.
Pesarattu recipe happens to be one of the most popular breakfast items apart from being a great symbol of traditional Andhra hospitality. It is mainly consumed during festivals, special events, and family celebrations. In Andhra Pradesh, moong dal dosa is, in some regions, part of a bigger breakfast platter called “Pesarattu Upma,” where it is accompanied by upma-a savory semolina dish. This is also called “MLA Pesarattu,” said to have originated from local politicians when it began to popularize the dish. This combination of Pesarattu and upma depicts the region’s culinary creativity and love for combining textures and flavors.
You may also like Masala Dosa, Ragi Dosa Recipe and instant Rava Dosa.
Pesarattu Recipe | Moong Dal Dosa | Andhra Pesarattu Dosa Recipe
Ingredients
- Pesarapappu / Moong Dal – 2 cups.
- Onions – 1 bowl finely chopped
- Green chilies – 6-7 no’s.
- Ginger – 1-inch piece sliced
- Cumin seeds/ jeera – 1 tbsp.
- Salt – ½ tbsp.
- Oil – required.
- Water – 2 glasses to clean
Instructions
- Soak moong dal for an hour with ample water so that dal can absorb water and swell.
- Finely slice onions and green chilies, keep aside.
- When moong dal is soaked, remove water and keep aside.
- Add green chiles, salt, cumin seeds and ginger pieces to the blender and blend to fine paste.
- Add moong dal to above blend and make a fine paste, keep aside.
Tip: If needed add little water to make the consistency of batter loose so that it becomes easy to pour and make crispy moong dal dos.
- Heat pan and add few drops of oil over the pan, Even if you are using a non-stick pan.
- Now using sliced onion spread oil over the pan so that dosa comes out in good.
- Once pan reaches optimum heat, add batter and spread using a spatula.
- While dosa is sticky, sprinkle onion and green chiles. (even grated carrot if you have any)
- Sprinkle oil evenly so that it doesn’t stick to the bottom and gets fried to golden brown.
- Now without cooking on another side, fold to your required shape and serve hot.
Recipe Video
Recipe Notes
- If you are using old moong dal then you need not add rice flour/ or rice grains while soaking dal but if you are using farm fresh moong dal grains then you may need to add 2 tbsp. rice flour.
- Always use the fresh batter to make crispy and golden brown color Pesarattu recipe. If you are using refrigerated or stored batter you may lead to thick or black dosas, sometimes it may stick to the pan.
How to make Pesarattu recipe or Moong Dal Dosa:
- Soak moong dal for an hour and clean dal, keep aside.
- Meanwhile, slice onions finely to top over dosa.
- Add green chilies, ginger pieces, and cumin seeds into the mixer jar and blend them.
- In the same jar, add soaked moong dal and blend to a fine paste.
- Add salt and blend again for a second, once done pour batter into another vessel.
- Put a few drops of oil on a non-stick pan and coat it evenly with the help of sliced onion.
- Heat pan till it reaches optimum heat, as overheating may burn moong dal dosa.
- Usually, the moong dal consistency is loose, if you feel the batter is thick you may add a little water and dilute it.
Note: The batter consistency of pesarattu recipe must be a bit thicker than the dosa.
- Put two spatulas of batter over the pan and move spatula in a circular manner so that the batter sticks to the pan as a layer.
- Sprinkle onions over the dosa before it turns crisp.
- Sprinkle oil over pesarattu recipe so that the layer comes out crispy.
Tip: Oil gives flavor to this recipe apart from giving crispy flavor, so add as required.
- Serve hot with coconut chutney or ginger chutney.
