Andhra Style Pesarattu Dosa, Moong Dal Dosa Recipe


Andhra Style Pesarattu Dosa is a delicious and healthy thin dosa made of green mung dal and rice.

Pesarattu dosa in Andhra Pradesh is a popular breakfast delicacy usually served with ginger or coconut chutney.

The word “Pesarattu ” in the Telugu language simply means moong dal dosa or mung bean crepes.

The recipe shows how to make Pesarattu Dosa with detailed step-by-step photos.

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Folded dosa with tomato chutney kept on a white plate

Being a south Indian myself, I have always loved dosas. Hence, variations in dosas inspire me to have them more often.

Moong dal dosas are high in protein and healthy enough to make your morning nutritious and an excellent start to the day.

If you are still not content to make these dosas, let me tell you it’s also vegan and gluten-free with only clean and healthy ingredients.

Moong dal dosa needs some planning in advance. However, unlike a traditional dosa, it doesn’t need any fermentation and can be cooked in minutes after it’s soaked and blended.

Ingredients for Andhra Style Pesarattu Dosa/ Moong Dal Dosa.

To make dosa batter

  • ½ cup- whole green moong dal (mung bean)
  • 03 tbsp- rice
  • 1 inch- ginger
  • 02- green chilies.
  • 01 tsp- salt
  • 5-6 curry leaves
  • 02 tsp- oil for making pesarattu
  • ½ cup- of water for blending(use more if required)

For Pesarattu Dosa topping

  • ½ medium size onion- finely chopped
  • 02 green chilies- finely chopped

Cooking Instructions Andhra Style Pesarattu Dosa, Moong Dal Dosa Recipe

To make the batter

1. First, rinse 1/2 cup green moong dal and 03 tbsp rice a couple of times until the water comes out clear, then soak them in freshwater for 04 hours or overnight, preferably.

rinsing moong dal and rice in water

2. Drain the excess water and add the soaked moong dal and rice mixture into a blender, along with 02 green chilies, salt, 1-inch ginger, 5-6 curry leaves, and add water as required to form a smooth paste. ( add water bit by bit while blending), (the batter consistency should neither be too thick nor thin and should be similar to the traditional dosa consistency.

Blending moong dal rice ginger, chilli and curry leaves

To make the Pesarattu Dosa

1. Heat the dosa tawa or non-stick dosa pan until medium hot. Take a spoonful of batter and swirl it on the nonstick pan until it covers the skillet.

Make sure you swirl it out into a thin round crepe consistency. Thicker consistency takes a long time to cook.

Putting dosa batter on a hot pan and swirling

2. Drizzle some oil or ghee in between and on the ends of the dosa. It gives a lovely crunchy texture to the dosa.

Putting oil on the sides of dosa on a hot pan

3. Then spread some finely chopped onion and green chilies and pat on the dosa using a spatula. The onion will stick nicely. Cook the dosa until the bottom of the dosa turns golden brown.

Adding finely chopped onions on the dosa

4. Loosen the sides using a spatula, then flip and cook on the other side for 30 seconds. The onions will also be lightly cooked and aromatic. Fold and remove the dosa on a plate and serve it with your favorite chutney.

Neatly folded pesarattu dosa with tomato chutney on a white plate

Recipe Card-

Pesarattu Dosa Recipe

SLICES OF LIME
A popular south indian breakfast made with green moong dal and rice.
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Course Breakfast
Cuisine Indian
Servings 2

Ingredients
  

To Make The Batter

  • 1/2 cup green moong dal
  • 03 tbsp rice
  • 1 inch ginger
  • 02 green chilles
  • 01 tsp salt
  • 5-6 curry leaves
  • 02 tsp oil
  • 1/2 cup water for blending 120 ml/ 8 oz

For Dosa Toppping

  • 1/2 medium size onion finely choppped
  • 02 green chilies finely choppped

Instructions
 

To Make The Batter

  • Rinse 1/2 cup moong dal and 03 tbsp rice a couple of times, until the water runs out clear, soak them in freshwater for 04 hours or overnight preferably.
  • Drain the excess water and add the soaked moong dal and rice mixture into the blender along with 02 green chilies, 1 inch ginger, 5-6 curry leaves, 1 tsp salt and 1/2 cup water. Blend it into a smooth paste.

To Make the Pesarattu Dosa

  • Heat the dosa pan until its medium hot.
  • Take a spoonful of batter and swirl it on the pan until it covers the skillet. (Swirl it into a thin round crepe consistency).
  • Drizzle some oil or ghee on between and sides of the dosa.
  • Next spread the finely chopped onions and green chilies mixture onto the dosa and pat gently on it. (the onion should stick to the dosa) .
  • Cook the dosa until the bottom of the dosa turns golden brown
  • Loosen the sides using a spatula, flip and cook for 30 seconds on the other side. (The onions should be lightly cooked).
  • Fold and remove the dosa on a plate and serve it with coconut or tomato chutney.
Keyword Andhra style Moong dal Dosa, Green Mung Bean Dosa, Pesarattu recipe