pesarattu recipe | moong dal dosa recipe | how to make pesarattu dosa

pesarattu recipe | moong dal dosa recipe | how to make pesarattu dosa with detailed photo and video recipe. easy, healthy and very popular dosa recipe delicacy of andhra cuisine is prepared from green gram pulse. it is typically served for breakfast with the combination of upma and allam chutney.
pesarattu recipe | moong dal dosa recipe | how to make pesarattu dosa with step by step photo and video recipe. it is also known as mla pesarattu dosa which is usually served with combination upma which is very similar to masala dosa. this type of dosa is very famous in coastal place of andhra pradesh, especially in guntur and godavari districts.

dosa recipes are 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, but there are several varieties which varies 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, but she has developed a great taste for andhra veg cuisine and especially pesarattu.

even though preparation of pesarattu is very simple, i would like to highlight some tips and suggestions. firstly, i have added 2 tsp channa dal with moong dal and then grounded together. channa dal helps to give nice texture to moong dal dosa, however even rice grains can be added too. secondly, sprouted moong beans can also be added to make it even more healthier and nutritious. lastly, you can also add 1 tsp of jeera or cumin while grounding batter. this adds extra flavour to dosa and also helps for digestion.

finally i would request you to visit my other dosa recipes collection from my blog. this includes, set dosa, sponge dosa, neer dosa, rava dosa, masala dosa, mysore masala dosa, bread dosa and oats dosa recipe. in addition do visit my other south indian recipes collection like,

• idli recipes collection
• chutney recipes collection
• sambar recipes collection

pesarattu or moong dal dosa video recipe:

recipe card for pesarattu or moong dal dosa recipe:

pesarattu recipe | moong dal dosa recipe | how to make pesarattu dosa

HEBBARS KITCHEN

easy pesarattu recipe | moong dal dosa recipe | how to make pesarattu dosa

4.82 from 184 votes

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Prep Time 4 hrs

Cook Time 20 mins

Total Time 4 hrs 20 mins

Course dosa

Cuisine andhra

Servings 7 Servings

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Ingredients

 

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for batter:

• ▢ 1 cup moong dal / hesaru kaal
• ▢ 2 tbsp chana dal
• ▢ water as required (to soak)
• ▢ 1 tbsp rice flour
• ▢ salt to taste

other ingredients:

• ▢ 7 tsp oil (for roasting 7 dosa)
• ▢ half onion (finely chopped)
• ▢ 1 inch ginger (finely chopped)
• ▢ 1 green chilli (finely chopped)

Instructions

 

• firstly, in a large mixing bowl soak moong dal and chana dal for atleast 4 - 8 hours.
• further, drain off the water and blend to smooth batter. add water if required.
• transfer to a large bowl.
• add rice flour to get the extra crispiness.
• also add salt to taste.
• mix the batter well and get to dosa batter consistency. add water if required.
• further pour a ladleful of the batter on a hot griddle.
• spread it in a circular motion thin circle.
• also smear a little finely chopped onions, jeera, ginger - chili and oil over the pessarattu.
• press gently, so that the onions stick to dosa.
• if the dosa is not cooked from top, flip and cook both sides of dosa.
• now mark triangle over dosa to fold in triangle shape.
• slowly remove the dosa from ends.
• and fold to triangle or shape of your choice.
• finally, serve pessarattu with hot uppitu, allam chutney or coconut chutney.

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how to make pesarattu  with step by step photo:

1. firstly, in a large mixing bowl soak moong dal and chana dal for atleast 4 – 8 hours.
   
2. further, drain off the water and blend to smooth batter. add water if required.
   
3. transfer to a large bowl.
   
4. add rice flour to get the extra crispiness.
   
5. also add salt to taste.
   
6. mix the batter well and get to dosa batter consistency. add water if required.
   
7. further pour a ladleful of the batter on a hot griddle.
   
8. spread it in a circular motion thin circle.
   
9. also smear a little finely chopped onions, jeera, ginger – chili and oil over the pessarattu.
   
10. press gently, so that the onions stick to dosa.
    
11. if the dosa is not cooked from top, flip and cook both sides of dosa.
12. now mark triangle over dosa to fold in triangle shape.
    
13. slowly remove the dosa from ends. and fold to triangle or shape of your choice.
    
14. finally, serve pessarattu with hot uppitu, allam chutney or coconut chutney.

notes:

• firstly, soak the moong dal well, else it will be difficult to grind.
• also, the dosa can be prepared more healthy by preparing batter from moong sprouts.
• additionally, grind green chili and ginger along with moong dal while preparing batter.
• finally, moong dal dosa / pessarattu taste great when served hot and crisp.