Pesarattu Recipe | Green Gram Moong Dal Dosa

Pesarattu Recipe | Green Gram Dosa | Green Moong Dal Dosa | Pesara Dosa with detailed photo and video recipe. Easy, healthy, and a very popular dosa delicacy of Andhra cuisine is prepared from green gram pulse. Apart from its taste and simplicity, it is known for its health benefits, particularly for its rich in protein. It is typically served for breakfast with a combination of upma and allam chutney.

Pesarattu Recipe | Green Gram Dosa | Green Moong Dal Dosa | Pesara Dosa with step by step photo and video recipe. In Andhra Pradesh, it is also known as MLA Pesarattu dosa which is usually served with a combination upma. This is very similar to masala dosa where dosa is stuffed with aloo masala. Particularly, it is a popular dosa from the coastal place of Andhra Pradesh, especially in the Guntur and Godavari districts.

Dosa recipes are an integral part of any South Indian family and so it is in my family too. While dosa is a common term for any crepe-like bread, several varieties of dosa change to each region. Pesarattu dosa is one such famous dosa from Telugu cuisine but has spread all over South India. I was exposed to this recipe from my mother who spent her college days in Guntur. Even though her stay in Guntur was very brief, she has developed a great taste for Andhra veg cuisine, especially Pesarattu. Honestly, I was not a huge fan of this recipe during my childhood when compared to the rice and urad dal-based dosa. However, I have developed a taste for it now, particularly when served with Upma.

Even though the preparation of Pesarattu is very simple, I would like to highlight some tips, suggestions, and variations. Firstly, I added 2 tsp channa dal with moong dal and then ground them together. Channa dal helps to give a nice texture to moong dal dosa, however, even rice grains can be added too for the same purpose. Secondly, sprouted moong beans can also be added to make it even more healthier and nutritious. This may require the additional step of sprouting the moong beans which may take 1-2 days. Lastly, you can also add 1 tsp of jeera or cumin while grounding the batter. This adds extra flavor to dosa and also helps with digestion.

Finally, I would request you to visit my other Dosa Recipes Collection from my blog with this post on Pesarattu Dosa. This includes Set Dosa, Sponge Dosa, Neer Dosa, Rava Dosa, Masala Dosa, Mysore Masala Dosa, Bread Dosa, and Oats Dosa recipes. In addition, do visit my other south indian recipes collection like,

• Idli Recipes Collection
• Chutney Recipes Collection
• Sambar Recipes Collection

About Pesarattu Recipe

It is a popular dosa variation from South Indian cuisine particularly from Andhra cuisine known for its health benefits and the combination of dosa and Upma. Pesarattu dosa, most commonly known as Green Gram Moong dal dosa is a popular dosa from the coastal part of Andhra. It gains a lot of attention mainly due to its surprising combination. It is served with coconut chutney, but also the other popular combination is fresh Upma. Upma is stuffed inside the dosa to make it like Masala dosa.

There are many types of Pesarattu dosa recipe which mainly differs with the additional grains or pulses added to Green Moong Dal. The basic and most common way is to make it with green moong dal and channa dal. Adding channa dal gives it a smooth and fine texture. The other most common way is to make sprouted moong dal. Sprouts are known for their health benefits but can be more time-consuming. The other most common way it to add different types of lentils to make it high protein dal-based dosa.

Chef Tips for Pesarattu Dosa

The recipe for this dosa is very simple with basic ingredients used to make the dosa batter and eventually the dosa. Yet few handy tips and suggestions to make it more tasty are –

1. Soaking – Typically the organic moong beans and lentils need a proper overnight soaking or a minimum of 4 hours soaking before it is ground to smooth batter. There is no skipping this step otherwise, the batter may turn inconsistent.
2. Additional Ingredients – On top of moong dal and channa dal, the dosa can also be made with other types of lentils or any sprouted pulses. Adding these pulses makes it a healthy, nutritious, and also unique dosa in taste.
3. Batter Consistency – The batter has to have a smooth and running consistency, yet slightly thicker than the traditional dosa. Semi-thick dosa batter helps to spread the batter evenly with the desired texture.
4. Fermentation – Fermentation is an important process, yet you may not have to wait for 6-8 hours or overnight fermentation. 2-3 hours of fermentation should be more than sufficient for this dosa batter.
5. Toppings & Seasonings – The plain dal-based dosa can be monotonous and you may want to extend it with other options. Adding cumin seeds and finely chopped onions can make it more interesting and attractive.

Video Recipe

Recipe Card for Pesarattu Moong Dal Dosa

How to Make Pesarattu with step-by-step photos

1. Firstly, in a large bowl take 1 cup moong dal, 2 tbsp chana dal, and 2 tbsp rice.
   
2. Soak in water for 6 hours or until the dal softens.
   
3. Drain off the water and transfer to the mixer jar.
   
4. Add 4 chilli, 2 inch ginger, 1 tsp cumin, and grind to smooth batter adding water as required.
   
5. Transfer the batter to the large bowl.
   
6. Add ½ tsp salt, and half a cup of water and mix well adjusting the consistency.
   
7. Heat the dosa pan and pour the dosa batter.
   
8. Spread gently as thin as possible.
   
9. Now top with onion, cumin, and oil.
   
10. Roast on low to medium flame until the dosa turns golden brown and crispy.
    
11. Finally, enjoy the Pesarattu Recipe with chutney or upma.
    

Notes

• Firstly, make sure not to oversoak the dal, as the dosa will not be crispy then.
• Adding chana dal gives softness to the dosa and rice makes the dosa crispy.
• Additionally, you can store the dosa batter in the refrigerator for 3 days and prepare the dosa as required.
• Finally, Pesarattu Recipe tastes great when prepared slightly spicy.