Pesarattu Dosa is a crispy, lightly spiced dosa, made from green mung beans, spices, and herbs. They are delicious for breakfast, snacks, or brunch with sweet and spicy chutneys. This dosa is vegan and gluten-free.
This Indian recipe is perfect for fasting days. It’s diabetic-friendly, rich in protein, and aids in weight loss.
WHAT IS PESARATTU?
Pesarattu is a popular South Indian dish, particularly from Andhra Pradesh. It’s a type of savory crepe made from a batter consisting mainly of green mung beans (moong dal), along with spices and herbs.
The batter is ground to a smooth consistency and cooked on a hot griddle, resulting in a thin, crispy crepe. Pesarattu is known for its distinctive green color, thanks to the use of green mung beans. It is typically served with a variety of chutneys, such as coconut, tomato, or tamarind, and is enjoyed as a nutritious and flavorful breakfast or snack option.
INGREDIENTS FOR PESARATTU DOSA
- Green moong dal or Green lentil – 1 cup
- Ginger sliced – 1-inch
- Green chilies – 2
- Cumin seeds – ½ tsp
- Salt – 1 tsp
- Water – ½ cup
- Oil for cooking dosa
HOW TO MAKE PESARATTU DOSA?
Make Moong Dal Batter
- Firstly, in a bowl, add moong dal and rinse it with water two to three times. Then, drain and soak the moong dal for 6 hours or overnight in a bowl with enough water to cover.
- Drain all the water.
- In a blender or food processor, add the drained moong dal. You can even rinse the moong beans before grinding them.
Add the herbs and spices listed below:
- 1 inch of ginger (peeled and chopped)
- 2 green chili (chopped)
- ½ tsp of cumin seeds
- 1 tsp salt
- ½ cup water
- Now blend into a smooth and fine batter similar in consistency to regular dosa batter or a French-style crepe.
- Pour the batter into a bowl. Next, use ¼ to ½ cups of water to rinse the blender and add it to the batter.
Tip 1: If the batter appears too thick, consider adding 1 to 2 additional tablespoons of water.
Tip 2: If the batter seems too thin, you can thicken it by adding 1 to 2 tablespoons of rice flour, one tablespoon at a time. You can also use gram flour (besan) for this purpose.
COOKING PESARATTU DOSA
- First, heat the dosa pan over medium flame. Once it’s hot, scoop some batter with a ladle or a big spoon and spread it in a circular motion. Add a touch of oil. When it turns crispy on one side, flip it and cook for another minute on the other side.
- Follow these steps for the remaining batter to make all of the moong dal dosa.
- Enjoy them with upma, ginger, or coconut chutney for a delightful treat.
HOW TO SERVE PESARATTU DOSA?
This dosa can have onions on top and be served. I enjoy eating pesarattu dosas with South Indian chutney. You can also serve it with podi or gunpowder.
TIPS TO MAKE THE BEST PESARATTU DOSA
- Soak moong dal for 6 to 8 hours.
- Grind moong dal with spices into a thick batter. The water quantity determines the dosa outcome. Excess water yields tasteless, hard-to-cook dosas. The batter should be medium thick and spreadable.
- Cook on medium to medium-high heat for crispy dosas. Avoid high heat; it darkens too fast, leaving dosa uncooked.
- After the first dosa, wipe the pan with a kitchen towel for easy spreading of the next dosa.
- If the batter is watery, adjust with rice flour.
FAQs
This dosa is at its finest with freshly ground batter. Pesarattu dosas made from leftover batter are not as tasty as those from fresh batter.
If you use chilled batter, let it come to room temperature before making dosas. This makes it easier to spread and prevents clumping and browning.
Certainly! You can definitely use rice flour in place of rice. Just mix 2 to 3 tablespoons of rice flour with the lentils after soaking and draining them.
Absolutely, moong sprouts work well for pesarattu. Simply grind them into a fine batter along with the other listed ingredients in the recipe.
RECIPE CARD
PESARATTU DOSA | HOW TO MAKE PESARATTU
Ingredients
- 1 cup green moong dal or Green lentil
- 1 inch inger , sliced
- 2 green chilies
- ½ tsp cumin seeds
- 1 tsp salt
- ½ cup water
- Oil , for cooking dosa
Instructions
Make Moong Dal Batter
- Firstly, in a bowl, add moong dal and rinse it with water two to three times. Then, drain and soak the moong dal for 6 hours or overnight in a bowl with enough water to cover.
- Drain all the water.
- In a blender or food processor, add the drained moong dal. You can even rinse the moong beans before grinding them.
- Add the herbs and spices listed below:1 inch of ginger (peeled and chopped)2 green chili (chopped)½ tsp of cumin seeds1 tsp salt½ cup water
- Now blend into a smooth and fine batter similar in consistency to regular dosa batter or a French-style crepe.
- Pour the batter into a bowl. Next, use ¼ to ½ cups of water to rinse the blender and add it to the batter.
- Tip 1: If the batter appears too thick, consider adding 1 to 2 additional tablespoons of water.Tip 2: If the batter seems too thin, you can thicken it by adding 1 to 2 tablespoons of rice flour, one tablespoon at a time. You can also use gram flour (besan) for this purpose.
COOKING PESARATTU DOSA
- First, heat the dosa pan over medium flame. Once it's hot, scoop some batter with a ladle or a big spoon and spread it in a circular motion. Add a touch of oil. When it turns crispy on one side, flip it and cook for another minute on the other side.
- Follow these steps for the remaining batter to make all of the moong dal dosa.
- Enjoy them with upma, ginger, or coconut chutney for a delightful treat.