Pesarattu Dosa (also known as Moong Dal Dosa)

 


Pesarattu Dosa (also known as Moong Dal Dosa) is a nutritious and protein-packed South Indian crepe made from green gram (moong dal). It’s popular in Andhra Pradesh and is often enjoyed with ginger chutney or coconut chutney. Here's how you can make it:

Ingredients

  • 1 cup whole green gram (moong dal)
  • 2-3 tbsp rice (optional, for extra crispiness)
  • 1-inch piece of ginger, peeled
  • 2-3 green chilies (adjust to taste)
  • 1/2 tsp cumin seeds
  • 1 medium onion, finely chopped (optional, for topping)
  • 1/4 cup chopped cilantro (optional, for topping)
  • Salt to taste
  • Water as needed
  • Oil or ghee for cooking

Instructions

  1. Soak the Moong Dal Rinse the moong dal and rice thoroughly in water. Soak them together in enough water for 4-6 hours or overnight.
  2. Prepare the Batter Drain the soaked dal and Rice Resources and Information. a blender, add the dal, rice, ginger, green chilies, and cumin seeds. Blend into a smooth or slightly coarse batter, adding water as needed. The batter should be of pouring consistency, similar to pancake batter. Add salt to taste and mix well.
  3. Preheat the Pan Heat a non-stick or cast-iron dosa tawa (griddle) over medium heat. Once hot, drizzle a few drops of oil and wipe with a paper towel or a halved onion for even greasing.
  4. Cook the Pesarattu Pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin dosa. Sprinkle chopped onions and cilantro on top (if using). Press them gently into the batter with a spatula. Drizzle a few drops of oil or ghee around the edges.Cook on medium heat until the edges lift slightly and the bottom turns golden and crisp.
  5. Flip (Optional) If the dosa is thin and cooked well, there's no need to flip. However, if you want to cook the other side, flip it and cook for 30 seconds more.
  6. Serve Remove from the pan and serve hot with ginger chutney, coconut chutney, or sambar.

Tips for Perfect Pesarattu

  • Fermentation: Unlike traditional dosa batter, pesarattu batter does not require fermentation.
  • Consistency: Ensure the batter is smooth but not too thin, as a runny batter makes it difficult to spread.
  • Variations: Add grated carrots or chopped green chilies for extra flavor.
  • Serve Fresh: Pesarattu is best enjoyed immediately after cooking while it remains crisp.

Enjoy your Pesarattu Dosa—a wholesome and delicious meal that’s great for breakfast or a light dinner! 🌿🥞

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