Pesarattu Dosa Recipe with step by step photo and video instruction is one of the healthiest dosa variety that you will ever come across. This breakfast recipe is just a perfect meal if you are looking for a healthy Indian breakfast. Serve it with Allam Chutney for the perfect combination.
What is the meaning of pesarattu?
Pesarattu is actually derived from two words. “Attu” which means dosa in Telugu which is made from the “pesara” paruppu or the moong dal. So the combination of these two words has formed into “pesarattu”
What is pesarattu dosa?
Pesarattu dosa is nothing but a dosa or thin crepe made from the green moong dal or green gram.
How do you make the pesarattu dosa recipe?
The Andhra Pesarattu Dosa Recipe is made with whole green moong, which is soaked in water overnight. It is ground to a fine paste in the morning. We then make the dosa immediately and no fermentation is required for this pesarattu dosa. You can even make it with the moong sprouts too.
We add a handful of rice and urad dal to get that crispiness. And green chilies, ginger, onion for additional flavor. (Provigil) You can add in more green chilies if you like spicy dosas or totally omit it if you don’t prefer the hotness.
Is pesarattu dosa good for health?
Low in carbs and high in protein, this is one of the healthiest dosas that you can find. This dosa is vegan as well as gluten-free. If you are on a road to healthy eating and weight loss, this andhra pesarattu dosa recipe will be your best friend. This pesarattu is pretty heavy that will keep satiated for quite some time. Add less oil to derive the maximum benefit from it.
What is pesarattu upma recipe?
Pesarattu upma recipe is where you add the upma to the pesarattu dosa recipe. Place the rava upma in the pesarattu like the masala dosa and spread it over the dosa evenly just before serving. Your delicious pesarattu upma recipe will be ready.
Pro tips / Important things to remember while making the Moong Dal Dosa
Step by step pictorial of making the Andhra Pesarattu dosa recipe
- Take the green moong dal in a large enough vessel. Add the rice and urad dal. Add sufficient water and soak overnight. Remember the green moong will increase in size after being soaked, so remember to add more water in a large enough dish.
2. After the dal is soaked thoroughly, discard the water. Add fresh water into the moong dal. Next, add in the ginger, green chili, onion, curry leaves. If necessary, you can also add cumin seeds, methi seeds and garlic for enhanced taste and flavor.
3. Transfer all the ingredients to a grinder. Or alternatively, use a mixie or blender.
4. Grind until it becomes a smooth paste. If the dal is still whole, grind further.
5. Add salt in the batter. There is no fermentation period required for this dosa.
6. Mix well until all the salt is combined along with the batter. Your Andhra Pesarattu dosa batter is ready to cook. If you are cooking this at a later stage, refrigerate at this point or cook immediately. If you leave the batter outside, it will start fermenting.
7. Heat a tawa and spread the batter on it in a cricular motion like a normal dosa.
8. Sprinkle the onion, green chili and oil. If you want to add other toppings, you can do so at this stage like the coriander leaves, coconut, ginger etc.
9. Cook on medium-low heat. Once the bottom starts turning brown, fold into half. Cook on both sides till golden brown. Serve hot immediately.
Serve this dosa hot immediately.
More breakfast recipes:
- Paneer Roll
- Paneer Paratha
- Mutton Keema Roll
- Cheese Tomato Sandwich
- Sabudana Khichdi
- Vermicelli Upma
How to make Andhra Pesarattu Dosa Recipe
Andhra Pesarattu Dosa Recipe or Moong Dal Dosa
- 500 gms whole green moong
- 2 tbsp urad dal
- 2 tbsp rice
- 3 – 4 green chili chopped
- 1 inch piece of ginger chopped finely
- 1 no. onion chopped
- salt to taste
- oil for drizzling over the dosa
Preparing the Pesarattu Dosa Batter
Soak the whole green moong dal, urad dal and rice overnight in sufficient water.
Discard the water and add fresh water in the morning.
Grind them along with green chili, ginger, and onion to make a smooth paste. This takes some time to grind.
Add salt and mix well. There is no need to keep this batter for fermentation like the other dosa batters. You can make this dosa instantly.
Heat a tawa and spread the dosa batter in a circular motion. Drizzle some oil and cook till the back side is brown in color. Turn over, cook till done.
Serve hot with any chutney of your choice.
- I have not added the soaking time in the total time.
- Either use the grinder, mixie or blender to grind the batter.
- You can also add cumin seeds, methi seeds, garlic, and more green chili too.
- Cook on medium low heat for perfect dosas. If you cook on high heat, it will burn and not be cooked thoroughly.
- You can top with grated coconut, grated ginger, and coriander leaves as well.
- If you are planning to make this dosa at a later time, you can store in the refrigerator immediately after making the batter.
Signing off until next time,
This recipe was originally published in May 2016. New, Image, Step by step photos and video have been added for the better understanding of the users. The recipe has been made printable in November 2018.
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