Pesarattu or Moong dal Dosa is a savory crepe made with whole mung beans (green gram lentils). A popular breakfast dish from Andhra, this batter does not require any fermentation. It is a healthy, tasty and whole some dish which is enjoyed with upma and allam chutney (ginger chutney).
Pesarattu is the telugu word for Moong dal dosa. Pesara in telugu means moong dal and attu means dosa.
This Green Moong Dal Dosa
- is a savory pancake made with whole mung beans
- is a healthy, protein packed dish
- does not requite any fermentation of the batter
- is vegan and gluten free
- served with ginger chutney and upma
Step by Step Instructions:
1 – Pick, wash and soak the green moong dal in plenty of water for 6 hours or overnight. If you like crispy dosa, soak them for just 6 hours.
2 – Drain all the water and add the dal to a blender. Add the green chili, ginger and cumin seeds. Add 1 cup of water and grind the dal.
3 – The batter should be smooth and slightly thick.
4 & 5 – Transfer the batter to a large bowl,add the rice flour and stir well. Set a side for 15 minutes. Add enough salt and mix the batter for 30 seconds.
6- While the batter is resting in a bowl mix finely chopped onion, green chili (optional), grated carrot and coriander leaves. Mix it, we will be using this mixture inside the pesarattu.
Before making the dosa, check the consistency of the batter, it should be slightly thick but free flowing. Add little water to adjust the consistency, about ⅓ -½ cup.
7- Heat a griddle, use a cast iron skillet for best results. Spread some oil and wipe it off. Sprinkle some water, if the water bubbles up and absorbs all the water, the pan is ready. Wipe off the excess water.
8 – Take a ladle full of batter, pour the batter in the center of the griddle and using the back of the same ladle spread the batter in to a thin circle, making sure the edges are not very thick. Depending on the size of the pan you are using, you may want to use less or more batter to make the pesarattu.
Refer the pic above. Don’t worry if you cannot make a thin pesarattu, you will get there with time and practice. Drizzle some oil on the sides and in the middle and cook for 30 seconds.
9 – Now add the onion mixture on one side, drizzle little oil on the onion mixture and press gently so that the onion mixture sticks to the dosa. Close the lid and cook for 30 seconds. The steam will help onions to get soft, you don’t want the taste of raw onion.
10- When you open the lid, you will see the sides and the center getting brown. Cook for another 45 seconds depending on how crispy you like the dosa. We are only going to cook the dosa on one side.
11 & 12- Scrape the sides of the dosa and roll it. Remove the dosa and enjoy with ginger chutney.
13 & 14 – Cone shape dosa
Spread the batter into thin circle, drizzle oil and cook till golden on the edges. Slit the dosa from one side and roll to a cone shape.
15 & 16 – Dosa cooked on both sides and onion sauteed seperately
If you want to cook the dosa from both sides, do not add the raw onion mixture. Instead seperately saute the onion with little oil and add it to the cooked dosa and fold.
Repeat making rest of the dosa by wiping with oil and sprinkle some water and wipe it off.
It is recommended to use the green moong dal dosa batter the same day for best results. If storing for next day, the dosa may slightly change in taste and the dosa will be brown in color.
Serving Suggestions:
Pesarattu is typically served with upma and allam chutney. But we just like to eat with ginger chutney. There are many variations to how allam chutney is made in Andhra. Sharing my easy method in the recipe card.
Substitutions:
- Green Moong Dal Dosa can be also made with split mung bean.
- Rice flour can be substituted by regular rice. Soak 1 tbsp of rice with moong dal to make the batter.
- Yellow moong dal can also be used, but the taste will be slightly different.
- If you have sprouted mung dal, even that can be used to make the batter.
Tips:
- To get crispy dosa, soak the mung beans for just 6 hours.
- Cook with ghee, to enhance the taste.
- Its recommended to use the batter same day for best results and to get crispy, pale green pesarattu.
More Green Moong Dal Recipes-
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Ingredients
For Pesarattu batter-
- 1 cup whole green moong dal
- 1.5 tbsp rice flour
- 2 green chili
- 1 tsp cumin seeds
- ½ inch ginger
- 1.5 cups water or as required
- salt to taste
Toppings –
- 1 onion, finely chopped
- 1 medium carrot, peeled and grated
- 1 small green chili, finely chopped optional
- ⅓ cup finely chopped coriander leaves
other ingredients-
- oil to make the dosa, as required
Ingredients for Ginger Chutney-
- 1 large onion, diced
- 2 inch ginger, roughly chopped or to taste
- 2 tsp cumin seeds
- 2 tbsp roasted chana dal
- tamarind to taste
- 1-2 tsp red chili powder
- ½ tsp sugar
- salt to taste
- 3 tsp oil
Tempering ingredients for chutney-
- 1 tsp oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- few curry leaves
- 1 pinch asafoetida
Instructions
Pesarattu batter –
- Pick, wash and soak the green moong dal in plenty of water for 6 hours or overnight. If you like crispy dosa, soak them for just 6 hours.
- Drain all the water and add the dal to a blender. Add the green chili, ginger and cumin seeds. Add 1 cup of water and grind the dal. The batter should be smooth and slightly thick.
- Transfer the batter to a large bowl,add the rice flour and stir well. Set a side for 15 minutes. Add enough salt and mix the batter for 30 seconds.
- Before making the dosa, check the consistency of the batter, it should be slightly thick but free flowing. Add little water to adjust the consistency, about ⅓ -½ cup.
For the toppings-
- In a bowl mix finely chopped onion, green chili (optional), grated carrot and coriander leaves. Mix it, we will be using this mixture inside the pesarattu.
Making the dosa-
- Heat a griddle, use a cast iron skillet for best results. Spread some oil and wipe it off. Sprinkle some water, if the water bubbles up and absorbs all the water, the pan is ready. Wipe off the excess water.
- Take a ladle full of batter, pour the batter in the center of the griddle and using the back of the same ladle spread the batter in to a thin circle, making sure the edges are not very thick
- Drizzle some oil on the sides and in the middle and cook for 30 seconds. Now add the onion mixture on one side, drizzle little oil on the onion mixture and press gently so that the onion mixture sticks to the dosa. Close the lid and cook for 30 seconds. The steam will help onions to get soft, you don’t want the taste of raw onion.
- When you open the lid, you will see the sides and the center getting brown. Cook for another 45 seconds depending on how crispy you like the dosa. We are only going to cook the dosa on one side.
- Scrape the sides of the dosa and roll it. Remove the dosa and enjoy with ginger chutney.
Cone shape dosa –
- Spread the batter into thin circle, drizzle oil and cook till golden on the edges. Slit the dosa from one side and roll to a cone shape.
Dosa cooked on both sides and onion sauteed seperately –
- If you want to cook the dosa from both sides, do not add the raw onion mixture. Instead seperately saute the onion with little oil and add it to the cooked dosa and fold.
Making Ginger Chutney –
- Heat 3 tsps oil in a pan and add the cumin seeds. Cook for 30 seconds and then add the onion and ginger. Cook till slightly soft and brown. Don't cook till super soft.. Add the red chili powder, tamarind, sugar and salt, Cook for a minute. Turn off the stove and cool the mixture.
- In a blender add the roasted chana dal and pulse it few times. Now add the sauteed onion-ginger mixture and grind it. Do not make a paste. Taste the chutney and adjust the salt. If you need more tang, add some lemon juice.
- To do the tempering – heat oil and add the mustard seeds. Let the mustard pop and then add the urad dal and curry leaves. When the urad becomes light brown, add the asafoetida and switch off the flame. Add the tempering to the chutney and enjoy with moong dal dosa.
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