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Pesarattu recipe | Moong dal dosa recipe | How to make pesarattu dosa

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Pesarattu recipe or moong dal dosa, Learn how to make pesarattu dosa – Pesarattu is a protein packed healthy breakfast made using whole green gram. It is one of the most commonly eaten Breakfasts from Andhra cuisine. These are made with whole moong dal called as pesalu in my native language, Telugu. They are often served with ginger chutney and upma.
pesarattu recipe moong dal dosa
Making a pesarattu that is crispy, thin and tasty is something which comes out of practice. It is not difficult but there are few tips to follow to make it right.

To make pesarattu, we don’t have to use rice or flour and that definitely alters the taste. It is not possible to make good pesarattu with over soaked green gram or with stale batter or refrigerated batter. The ground batter has to be used right away. Using stored or refrigerated batter may result in thick, brownish and tasteless pesarattu. They have never turned good for me that way.

However one can use one tbsp rice if preferred while soaking. Or even little rice flour can be used while grinding the dal. To make pesarattu crispy and thin, we just need to soak them only for 4 to 6 hours. The lesser soaking time, the crispier and thin they turn out. There are many variations to making these like using onions, chilies, or grated carrots etc. They are just sprinkled over the pesarattu on the inner side.

With the dal just soaked for 4 hours, you can even get a cone shaped pesarattu. I have shared a picture at the end of this post.

Though Allam pachadi goes well with pesarattu, my personal choice is any ginger flavored chutney like ginger chutney, capsicum chutney or a coconut chutney.

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Pesarattu recipe below

Pesarattu recipe | Moong dal dosa recipe | How to make pesarattu dosa

Moong dal dosa or Pesarattu is a breakfast from Andhra cuisine. It is made using green gram or mung bean. It is served with ginger chutney. Upma- pesarattu is a popular combination that many love to enjoy for their breakfast.

Print
Course Breakfast
Cuisine South Indian
Keyword easy pesarattu
Prep Time 4 minutes
Cook Time 20 minutes
Total Time 24 minutes
Servings 14 pesarattu
Calories 98 kcal
Author Swasthi

Ingredients (240 ml cup used)

Ingredients for pesarattu

  • 1 cup whole moong (or green gram or sabut moong)
  • ¾ inch ginger piece
  • 2 green chilies (reduce for kids)
  • ½ to 1 tsp cumin (or jeera)
  • Ghee as needed (can use oil)

toppings for pesarattu (optional)

  • 2 medium onions (chopped finely)
  • 2 green chilies (chopped)
  • 1 tbsp. oil

How to make the recipe

Preparation for pesarattu

  1. Clean and discard stone from green gram. Wash several times and soak them in ample water for about 4 to 6 hours.

  2. Drain the water and rinse them well.

  3. Add moong dal, chilies, cumin, ginger and salt to a blender along with little water just enough to make a thick batter.

  4. Pesarattu batter must be of pouring consistency yet thick. If needed pour more water to bring the batter to a consistency.

  5. This is optional for onion stuffing. Fry onions and chilies in 1 tsp oil till lightly golden. Set aside.

How to make pesarattu

  1. Heat a greased tawa  or non-stick pan.  Test by sprinkling little water. Water should sizzle rapidly.

  2. When the water evaporates, pour ½ to ¾ cup of batter on the tawa. Then quickly spread it to a thin layer. 

  3. This step is optional. Lightly scrape off the thick parts with a wooden spoon to the thinner parts making it even.

  4. Pour ghee on the edges. When the pesarattu is cooked well, you can flip  to the other side and cook.  If it is fairly thin, you need not cook on the other side.

  5. You can sprinkle fried onions and chilies if you desire. Next fold it.

  6. To make the next pesarattu, sprinkle little water on the pan If it is very hot. Let the water evaporate, then make the next one.

  7. Serve pesarattu hot with chutney.
Nutrition Facts
Pesarattu recipe | Moong dal dosa recipe | How to make pesarattu dosa
Amount Per Serving
Calories 98 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 45mg 2%
Potassium 207mg 6%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 2g
Protein 3g 6%
Vitamin A 0.3%
Vitamin C 4.1%
Calcium 2.3%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Preparation for pesarattu recipe

1. Wash and soak green gram in enough water for about 4 to 6 hours. If using rice soak it along with dal.
soaking mung beans for making pesarattu recipe
2. This is an optional step for onion pesarattu: Heat a pan with oil. Then fry the onions and chilies on a high flame till they turn slightly brown. Transfer to a plate and set aside. Top them as needed just before you serve.
3. Blend dal, ginger, salt, chilies, and cumin together with water as required. If you have over soaked i suggest adding little rice or flour..
blending dalin mixer for pesarattu recipe
4. The batter must be smooth and the consistency similar to that of dosa batter. If you want it to be crispy, do not add water to the batter after you finish grinding. Bring it to the right consistency while you grind.
smooth batter for trying pesarattu recipe

How to make pesarattu at home, crispy and thin

5. Heat a greased dosa tawa till hot. Pour the batter with a ladle and spread it to a thin round layer with the base of the ladle. Next add ½ to ¾ tsp. ghee on the edges. An overheated tawa yields brown pesarattu without cooking well.

If you are unable to spread the batter it means the batter is very thick. Add back to the blender with little water and blend again. Adding water directly to the batter most times doesn’t yield me good ones.
spreading batter on hot tawa to make pesarattu
6. When the pesarattu firms up, scrape off lightly the thick parts with a wooden spoon moving it to the thinner parts. You will actually get nothing if you make it thin while spreading.
scrapping off the thick parts to make thin pesarattu
7. When it is roasted well, you get a thin crispy pesarattu. A little more ghee can be drizzled around if desired.
roasting on both sides for crispy pesarattu
8. Usually it doesn’t need cooking on the other side if you make it thin. If the batter is moist, it need to be cooked on the other side as well. Flip it and fry to and fro as desired. Lastly if using onions, sprinkle fried onions and green chilies.
stuffing fried onions for pesarattu recipe
If the tawa is very hot, sprinkle water. Next allow it to evaporate and repeat the procedure for making more.

Serve pesarattu hot with ginger pickle or coconut chutney
pesarattu recipe

pesarattu cone

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Comments

  2. Sooo yummy! Thanks Swasti. I have a question, are you telugu? Coz you do know these recipes from Andhra very well…

    Reply

    • Hi Vidya
      You are welcome. Thank you very much. We are a telugu speaking family. Hope you like the recipes.
      🙂

      Reply

  4. We love these pesarattu at home. I could never make them right until I followed your recipe. Thanks keep posting

    Reply

  5. Hi Swasthi,

    Thanks for posting such a tasty and protein rich recipe. Could you please let me know how long the batter can last in the fridge?

    Reply

    • Hi Neha,
      It keeps good till the third day. I haven’t tried keeping it longer. Keep the batter out of the fridge about 30 to 45 mins before you make pesarattu. Have a look at this healthy mixed dal dosa. You may like it.

      Reply

  7. My name is Ravivarma aged 62. I am a very good gourmet and good cook also. I have gone thougfh Nisha Madhulika. Sanjeevkapoor, Tumma Sanjay and once upon a time vantalu vaarpulu by late Smt. Malathi Chandur book( first time I studied fifty years back). As per honest cooking you and Nisha madhulika are no.l above all.. No doubt even Sanjay tumma also (may be he is a five star chef) or any body comes after both of you in India… Sincerely

    Reply

  8. Hi
    I like all your recipes …..some I try myself …
    They are really good and the you post it with picture that really helpful.. Thanks

    Reply

  9. Hi Swathi
    H r u?
    I like your recipes and the way your telling in step by step with images.
    I need recipe for Allam chutney which we use side dish for pesarattu..

    Reply

  14. Hi swathi tried ur pesartu too good yar. It was tasty and crispy da.I just loved it.thank u for the recipe…

    Reply

    • Hi Supriya
      You are welcome. Glad to know it turned out good. Thanks for the feedback. Have a good day.

      Reply

  15. This sounds superb! So healthly and delicious love it! bookmarking. Thank you!

    Reply

  17. Thanks for all the wonderful tips. The dosa came out superb!! Never again am I going to order pesarattu at a restaurant. It’s so simple to do this at home! I do have some leftover batter and I will need to put it in the fridge as the weather is hot. Any tips on how to reuse leftover batter without spoiling the dosas too much?

    Reply

    • Welcome Ishita
      Sorry i think iam late in replying you. Yes any left overs can be refrigerated. Just bring it out of the fridge 20 to 30 mins before you want to use it. Do not over heat the pan, this changes the color and taste especially when the batter isn’t fresh. You may need to add a bit of water to bring it to consistency if it has thickened. Hope these tips help. Thanks for rating the recipe

      Reply

  22. Hi Swasthi, TASTY & CRISPY DOSA, Earlier I was preparing green moong dosa, but I was soaking the green moong overnight or I use the batter of the fridge.

    But this recipe i.e soaking for 4 hours & using only the fresh batter, really tastes YUMMY & crispy also. We all enjoyed this dosa with coconut chutney.

    For this recipe I had taken very much effort. I usually prepare breakfast at 7:00 am to 8:00 am, So for soaking green moong I had to get up @ 3:00 am.

    Is there any solution, for which I can enjoy the same CRISPY -PESARATTU DOSA without ruining my sound sleep (I.e for eating dosa at 7 am, I will not have to get up at 3 am for soaking green moong, but at the same time not to compromise with the taste also.)

    Reply

    • Hi Shalini,
      Appreciate your effort to make these crispy pesarattu.
      🙂
      I sometimes soak them for 4 hours i.e in the evening at 6 pm, drain them up completely in the night by 10 pm, put them in the fridge overnight. Make the batter at 6 am. They turn out fine. I suggest you try it that way. But make sure the batter is at room temperature before you make the dosa. Hope this helps. Have a nice weekend.

      Reply