Pesarattu is a protein rich dosa made by grinding green moong dal along with spices into a batter, the batter is apread on a dosa tawa and cooked like dosa. Pesarattu is a good & healthy alternate tiffin that is relished with spicy chutney. Pesarattu Recipe is explained in this post with step by step pictures and video.
Pesarattu is a crepe made using green moong dal, raw rice batter along with spices. Pesarattu is a speciality from Andhra Cuisine. Pesarattu is served with ginger chutney also called as allam pachadi in hotels / restaurants there. Pesarattu served with rava upma is called Pesarattu Upma.
Pesarattu is also popularly known as Green Moong Dosa or simply Moong Bean Crepes.
About Pesarattu
Pesarattu comes from 2 words Pesara + Attu. ‘Pesara’ is Moong dal or Moong beans and ‘Attu’ means means Dosa. So Pesarattu translates to Moong Dal Dosa. Pesarattu is very easy to make once soaked and grinded, comes handy at times when you don’t have idli / dosa batter in hand. Pesarattu batter needs no ferementation so you can make dosa at once after grinding.
Amma always makes this atleast once in 10 days and she makes Pesarattu with just green moong dal without adding rice. If you want to make it more wholesome, healthy and also want to serve for diabetic patients then you can skip raw rice. Adding raw rice gives a texture and crispness to the dosa so I usually add it.
Pesarattu Batter
Pesarattu Batter is grinded usually to idli batter consistency slightly smooth to make crispy dosa. But if you like crunchy texture then you can grind it slightly coarse and make thick soft pesarattu like adai or uttapam.
It is purely your preference to grind the batter either coarse or smooth. I make both ways depending upon my family’s choice. But personally I love thin crisp pesarattu than the thick ones.
Ingredients
- Green Moong Dal – Whole Green Moong Dal is used for Pesarattu. Soaking for minimum 6-8 hrs is needed. You can even soak for 4 hrs if you are in a hurry.
- Raw Rice – Raw rice is added for giving pesarattu a crispy texture. Raw rice is available at any grocery stores – you can use any variety of raw rice.
- Spices – Ginger is added to aid in digestion, green chillies for spice and cumin seeds for flavour.
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Pesarattu | Moong Dal Dosa
Ingredients
- 1 cup green moong dal
- 2 tbsp raw rice
- 1 tsp cumin seeds
- 2 nos green chillies
- 1 inch ginger piece
- salt to taste
- water as required
- a tiny pinch hing optional
- onion chopped finely
Instructions
- To a mixing bowl add 1 cup green moong dal and 2 tbsp raw rice. Pick any stones and discard if any.
- Soak in water for 6-8 hours. Set aside and keep it covered.
- Rinse well atleast for 2 times.
- Now add it mixer along with 1 tsp cumin seeds, 2 nos green chillies and 1 inch ginger, required salt. Add little water needed to grind it to a thick batter.
- Grind it a smooth batter like idli dosa batter consistency.
- Transfer this to a mixing bowl. Rinse the mixer with little water and add it.
- Adjust water and make batter pourable.
- Heat dosa tawa – sprinkle water to check. If there is a sharp shh sound then the tawa is ready.
- Pour 2 small laddles of dosa batter and spread it in concentric circles as shown. Sprinkle 2 tbsp raw onion(optional), drizzle oil.
- Slightly press the onion so that it gets stuck to the batter. Cook until it turns golden.
- Then flip over and cook for few seconds.
- Now flip over, fold and serve. You can make thick soft dosas too.
- Pesarattu is ready to be served.
Video
Notes
- You can grind the batter coarsely and make pesarattu thick like adai too. We like it a bit thin and slightly crispy so grind it smooth.
- Adding ginger is a must we all know adding ginger with green gram or any bean/dhal variety helps in good digestion.
- Adjust green chillies according to your spice level.
- I did not add hing, you can add a pinch to the batter if you like.
Pesarattu Recipe Step by Step
1.To a mixing bowl add 1 cup green moong dal and 2 tbsp raw rice. Pick any stones and discard if any.
2.Soak in water for 6-8 hours. Set aside and keep it covered.
3.Rinse well atleast for 2 times. Drain water.
4.Now add it mixer along with 1 tsp cumin seeds, 2 nos green chillies and 1 inch ginger, required salt. Add little water needed to grind it to a thick batter.
5.Grind it a smooth batter like idli dosa batter consistency.
6.Transfer this to a mixing bowl. Rinse the mixer with little water and add it.
7.Adjust water and make batter pourable.
8.Heat dosa tawa – sprinkle water to check. If there is a sharp shh sound then the tawa is ready.
9.Pour 2 small laddles of dosa batter and spread it in concentric circles like we spread for dosa. Sprinkle 2 tbsp raw onion(optional), drizzle oil.
10.Slightly press the onion so that it gets stuck to the batter. Cook until it turns golden.
11.Then flip over and cook for few seconds.
12.Now flip over, fold and serve. You can make thick soft dosas too.
Pesarattu is ready to be served.
Expert Tips
- You can grind the batter coarsely and make pesarattu thick like adai too. We like it a bit thin and slightly crispy so grind it smooth.
- Adding ginger is a must we all know adding ginger with green gram or any bean/dhal variety helps in good digestion.
- Adjust green chillies according to your spice level.
- I did not add hing, you can add a pinch to the batter if you like.
Variations
- You can even add garlic while grinding for a flavour.
- Make rava upma, place it in middle of the dosa, fold and serve.
- Use ghee for more flavour.
- You can even add a handful of coriander leaves or mint leaves for a different flavour.
- You can even add potato masala and add it in middle, fold and serve.
Serving & Storage Suggestion
Serve Pesarattu with allam pachadi or ginger chutney as it is traditionally served. I usually serve it with idli podi and coconut chutney.
Pesarattu batter keeps well in room temperature for a day. So after refrigerate the leftovers and you can use it for 2 days.
FAQs
1.What is Pesarattu?
Pesarattu comes from 2 words Pesara + Attu. ‘Pesara’ is Moong dal or Moong beans and ‘Attu’ means means Dosa. So Pesarattu translates to Moong Dal Dosa which is very popular in Andhra Cuisine.
2.What can I replace with raw rice?
You can use 2 tbsp rice flour to the batter to replace raw rice.
3.Can I use split green moong bean?
Yes you can use but however the taste slightly changes. You can even sprouted green moong bean for a more healthier version.
4.Can I skip raw rice?
Yes you can skip raw rice. My mother always makes it with just whole green moong dal and it tastes good. The only difference it the crisp texture will be slighlty missing.
5.What is the shelf life of this batter?
Pesarattu batter keeps well in room temperature for a day. But if you refrigerate it it keeps well for 2 days.
Kitchen Flavours
Looks extremely yum…..my all time favourite dosa….
revathi
yummy dosa… the pic is just lovely … truly shows how tasty the dosa must have been… relishish dish…:)
Reva
Suja Sugathan
My all time favorite, delicious and protein packed,looks delicious.
Radhika
Wow, truly filling, visually as well. Enjoy the weekend.
savitha ramesh
cool pictures.u r tempting me to do it.love the colour.
kittymatti
lovely pic:) nice healthy dosas…
jeyashrisuresh
my MIL makes this with yellow moong dal.yet to try this yummy one.wonderful recipe and neat presentation
Prathibha
Love this…looks nice..:)
enjoy ur week end
Sarah Naveen
this looks so yummy!!! loved the picture…
Suman Singh
sounds new to me, looks healthy and yummy.Enjoy your weekend.Take care!
Nithya
Looks so good. Its my dad's favorite. We used to make rava upma along with this and fill the dosa with upma to make MLA pesarattu 😉 that combi is called so 🙂
Reshmi Mahesh
Great capture of delicious dosa…
Laavanya
I love pesarattu – easy and nutritious.
Cham
We had for dinner yest! Looks pretty!
Pavithra
Wow my fav one sharmi..i do very often and tasty as well.. looks so yumm:) Enjoy ur trip .. where to chennai ya ?
Pavithra
YEs really rest for ur eyes,computer and camera.. me too soon i am going to take looooooooooong rest for 2 months.
Sanyukta Gour(Bayes)
Truly drool worthy..yummy yum..looks so tempting…
Sanyukta
http://creativesanyukta.blogspot.com/
Leena
Yummy dosa,love it…
JishasKitchen
wow…that's an interesting dosa recipe…looks absolutely delicious!!!
JishasKitchen
wow…that's an interesting dosa recipe…looks absolutely delicious!!!
Priya
Love this nutritious dosas with spicy coconut chutney,lovely presentation..
RAKS KITCHEN
I love this a lot and its very easy in the morning if we make it as BF,Lovely colours!
Rekha shoban
healthy n interesting dosa!thanks for sharing dear!
Yummy Team
Lovely dosa! Healthy and delicious..
Jyoti
enjoy the break.. lovely dosa..
Hari Chandana
Pesarattu looks simply awesome and perfect.. looks amazing.. thanks for sharing !!
Indian Cuisine
An Open Book
have a great weekend…i would love 2 have tht with the sambar and chutney yummm
Sneha Benny
Interesting dosa recipe !!
Cilantro
I like them too, it is very filling as you said. have a great time at your Aunt`s place.
Shabitha Karthikeyan
One of my favorite dinner. Looks damn good !!
Premalatha Aravindhan
Healthy and yummy dosa,luks fab…
Kairali sisters
Lovely recipe and beautiful pics sharmi..
kaveri
Pesarettu looks yummy…wonderful clicks…Have become a fan of your recipes and photographs…glad to follow you…
sanjeeta kk
What beautiful picture, Sharmilee! The pesarattu look so tempting.
Lite Bite
Shobha Kamath
I like this dosa too! But the recipe that I have, involves more of rice too. This one seems more crispier. I would surely like to try this one out. Thanks.
anu
Yummy and delicious looking Pesarattu Green Gram Dosa
foodie @ tastingspot
love your photographs… if you like you can share them on http://tastingspot.com
Anu
Looks good.. have to try it.. soon.But what about the 1tbsp of rice mentioned in the ingredients ???
Sharmilee! :)
@Anu : It should be grinded with green gram itself, added it now 🙂
Tej
I tried your way of making pesarattu and it did come out well. I didn't know if the rice had to be soaked or not, so soaked it along with the green gram. Thanks for sharing the recipe 🙂
Tejaswini
Sharmilee! :)
@Tej : Yes rice should also be soaked with green gram itself…Now updated in the recipe too 🙂
Unknown
Very Healthy Dish, Update more diabeties receipes.
shital cool
your photography make me try this recepie though i have already know about it but never tried,but today finally i made it.too yummy.this recepie is first recepie of our this years green gram harvest as yeasterday only it has come from farm.
shital.
Meenal Ramanathan
i tried Pesarattu .taste was good
but i felt there was a bit of raw smell of green gram
how to avoid it
Sharmilee! :)
Oh not really sure…I havent found any raw smell at all.May be in that case you can pressure cook for 2 whistles and then grind it…but not sure whether it will work because havent it tried it that way myself.
Shaikh ZaeD FAizan
plz tell me if i am correct
we should soak gram and rice whole day and
then grind it at evening and then again leave it like that
for whole night .
and then cook it in the morning plz reply quickly
SHARMILEE J
Yes soaking atleast for 8hrs is needed…after grinding you can instantly make pesarattu no need to leave to rest.
priya
Hai mam… Happy to post my first comment on your precious website.. Such a wonderful site, guiding many people for a better cooking..[Especially Vijayapriya;)] And Photographs are too good..
Please teme.. Can I Refrigerate that Batter for the Nextday???
SHARMILEE J
Yes when I make it for dinner I refrigerate the leftover batter for next day
Anil Reddy
I love pesarattu. This is the one of the Famous and delicious Andhra Break fast recipe. Thanks for sharing for those who are trying to learn how to cook it. you can try Uggani recipe which is one of the famous Andhra Break fast recipe too.
sara
Hai sharmi can I use one tbsp pulungal arisi?
SHARMILEE J
Yes you can add that….
Shakti
Hi.. batter has to be used only when it is made fresh or how long can we actually refrigerate and use this batter ? My question might be a bit silly.. but.. I am a beginner.. just started to cook.. #newlywed #cookingislikenightmare.
SHARMILEE J
You can keep for 2 days…
Shakti
Thanku:)
Khadija H
hey sharmi thanks for ur lovely recipes. i tried this n dosa was chewy. did i miss anything.
SHARMILEE J
It will take time to cook so cook in low flame till it browns evenly and gets roasted well