Crispy, evenly spiced Moong Dal Dosa are wholesome crepes made out of inexperienced mung beans or inexperienced gram, spices and herbs. These savory delights are also referred to as Pesarattu and are from the Andhra delicacies. These are scrumptious to serve for breakfast or snack or brunch with candy and spicy chutneys.
About Pesarattu Recipe
Pesarattu, which interprets roughly to moong dal dosa (or mung lentil crepes), are a basic Andhra breakfast staple. However not only for mornings – these tasty, savory dosa are terrific to get pleasure from for any meal!
The recipe for selfmade moong dal dosa includes a easy batter of soaked mung beans and rice floor along with a lot of vibrant spices.
This batter is rapidly cooked on a sizzling skillet, like a skinny pancake, to create a beautiful crispy periphery and a barely gentle texture all through.
Pesarattu is historically served with Upma and Allam Pachadi (Ginger Chutney). You’ll be able to serve with Coconut Chutney additionally.
These dosa aren’t simply good tasting – they’re good for you as effectively! As a result of they’re made with hearty inexperienced and/or yellow lentils (entire or cut up), pesarattu are very wealthy in protein whereas additionally being vegan-friendly. In case you skip the asaofetida, it turns into a gluten-free recipe, too.
Whereas it does take some superior planning to make this dish from scratch, there may be nonetheless little hands-on effort truly required.
The lentils and rice must soak for 4 to six hours earlier than you mix them with the seasonings, however then the batter can be utilized instantly with no fermenting wanted.
Methods to make Pesarattu
Be taught to make crispy and healthful Pesarattu with my detailed step-by-step images listed beneath.
1. Firstly, rinse ½ cup of entire moong beans and a pair of tablespoons of rice a few instances in water.
Then soak the moong beans and rice for 4 to six hours or in a single day in a bowl with sufficient water to cowl.
Drain all of the water. The picture beneath exhibits the soaked moong beans and rice.
2. In a blender or meals processor, add the moong beans and rice after draining all of the water. You’ll be able to even rinse the moong beans and rice earlier than grinding.
Add the herbs and spices listed beneath:
- 1 inexperienced chilli (chopped) or ½ to 1 teaspoon, chopped
- 2 tablespoons of chopped coriander leaves
- 1 inch of ginger (peeled and chopped)
- ½ teaspoon of cumin seeds
- 1 pinch of asafoetida (elective)
- salt as per style
- ⅓ to ½ cup water
Skip the asafoetida for a gluten-free moong dal dosa.
3. Now grind or mix to a clean and nice batter. The batter consistency must be much like that of an everyday Dosa Batter or a French-style crepe.
Tip 1: If the batter seems thick, then add 1 to 2 tablespoons extra water.
Tip 2: If the batter seems skinny, then add 1 to 2 tablespoons of rice flour, one tablespoon at a time. You’ll be able to even add gram flour (besan).
4. On a forged iron tawa or massive skillet , smear some oil or ghee with a paper towel or with half of an onion. For a non-stick tawa or pan, don’t unfold oil on it.
With an enormous spoon or ladle, pour the moong dal dosa batter onto the griddle and use the identical spoon for spreading the batter right into a spherical form.
The picture beneath exhibits the round sample it is best to make whereas spreading the batter.
You need to preserve the warmth to low or medium-low when spreading the pesarattu batter.
5. Sprinkle some finely chopped onions, chopped inexperienced chilies and coriander/cilantro leaves (all elective) onto half of the dosa.
Be aware: I’ve not added inexperienced chillies and coriander leaves when taking these images.
Gently press the onions chilies, and coriander leaves into the batter with the again of a spatula in order that they stick. Drizzle a little bit of oil across the sides and within the heart of the pesarattu.
6. Flip the dosa over fully, and prepare dinner the second aspect for a couple of minute. This may simply evenly prepare dinner the onions.
7. Fold in half over itself, like a crepe or omelette.
8. Repeat the steps with the remaining batter to make the entire moong dal dosa. Serve heat with upma, which is a mainly a savory spiced breakfast preparation of semolina ir cream. The pesarattu can be scrumptious with ginger chutney or coconut chutney.
- You too can put together this dosa with sprouted moong, cut up inexperienced gram with husks or yellow moong. If utilizing yellow moong on this recipe, then guarantee soaking it for about 1 to three hours.
- Within the batter, you may as well add 2 to three tablespoons rice flour rather than rice grains. You’ll be able to even make it with out rice. However then the dosas gained’t be that crispy.
- The batter of this moong dal dosa is much like that of a basic dosa batter. In case it’s thick, add 1 to 2 tablespoons extra water. Whether it is skinny, add 1 to 2 tablespoons rice flour.
- Different flour options as a substitute of rice flour embody gram flour (besan) or ragi flour, jowar flour and even idli rava.
- To make a gluten free dosa, don’t add asafoetida (hing) within the recipe.
- If you’re utilizing a non-stick pan to make this dosa, skip spreading oil on it.
- You’ll be able to relish this moong dal dosa as is with a aspect of ginger or coconut chutney.
Sure completely. Mix 2 to three tablespoons of rice flour with the soaked and drained lentils.
Sure, you should use chickpea flour (besan) or any flour like ragi or jowar flour. However notice that these flours do have a gentle taste that may have an effect on the style of the pesarattu.
Rice provides a crispy texture to the pesarattu, so I like to recommend retaining it on this recipe in case you can. Nevertheless, it isn’t important so will be skipped in case you don’t have or choose to not use.
You possibly can skip them fully. Or as one in every of our readers have recommended – sauté onions till softened or mild golden, and add them to the pesarattu as soon as it’s cooked. In some lodges, they comply with this methodology and even sauté the onions in ghee (clarified butter).
No, pesarattu recipe can’t be made with cooked moong dal.
Soak the inexperienced moong beans for 4 to six hours or in a single day. The cut up yellow moong lentils will be soaked for 1 hour to three hours. The much less time the lentils are soaked the extra crispy a texture the moong dal dosa can have.
Sure, you’ll be able to simply use moong sprouts to make pesarattu. Grind the mung sprouts to a nice batter with the opposite components talked about within the recipe.
Sure, you’ll be able to add cream of rice (idli rava) as a substitute of rice flour.
You’ll be able to refrigerate the batter, however the texture and style adjustments if you make pesarattu.
Extra Tasty Dosa Recipes
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Pesarattu | Moong Dal Dosa (Traditional Wholesome Recipe)
Pesarattu are wholesome, savory and crispy crepes made with moong lentils, spices and herbs. A evenly spiced mung lentil batter is made to make these crepes. These are a speciality breakfast from the Andhra delicacies and are also referred to as Moong Dal Dosa.
Prep Time 4 hrs
Cook dinner Time 30 minutes
Complete Time 4 hrs 30 minutes
Toppings for Moong Dal Dosa
Forestall your display screen from going darkish whereas making the recipe
Making Pesarratu Batter
Firstly, decide and rinse the moong beans and rice.
Then soak the moong beans and rice for 4 to six hours or in a single day in sufficient water.
Drain and add the moong beans and rice along with ginger, inexperienced chilies, asafoetida, cumin seeds, coriander leaves and salt in a grinder or blender.
Add water and grind right into a nice and clean batter.
Take away the batter in a bowl or pan.
The consistency must be much like an everyday dosa batter.
Making Moong Dal Dosa
On a skillet or flat pan, unfold a bit of oil or ghee with paper towels.
With a ladle, pour the pesarattu batter on the skillet and use the identical spoon for spreading the batter right into a spherical form.
Drizzle some oil on the perimeters and within the heart of the pesarattu dosa.
Sprinkle the finely chopped onions, inexperienced chilies and coriander leaves.
Press these with the spatula in order that they get caught to the batter which is getting cooked.
Flip and prepare dinner each side a few instances until crisp and browned.
Serve the moong dal dosa or pesarattu sizzling with upma and coconut chutney.
- This pesarattu recipe may also be made with spilt inexperienced gram with husks or sprouted moong or yellow mung lentils.
- If utilizing yellow moong, then you’ll be able to soak the lentils for 1 to three hours.
- As an alternative of including rice, you may as well add 2 to three tablespoons rice flour to the batter.
- The moong dal dosa will be had plain too with a easy coconut chutney or ginger chutney.
- Modify the spices like ginger and inexperienced chilli as wanted.
Pesarattu | Moong Dal Dosa (Traditional Wholesome Recipe)
Quantity Per Serving (1 Pesarattu)
Energy 80 Energy from Fats 27
% Day by day Worth*
Saturated Fats 1g6%
Vitamin A 39IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 2mg2%
Vitamin E 1mg7%
Vitamin Okay 2µg2%
Vitamin B9 (Folate) 67µg17%
* % Day by day Values are based mostly on a 2000 calorie weight-reduction plan.
This Pesarattu recipe from the archives first printed in August 2009 and has been republished and up to date on February 2023.