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Pesarattu Dosa or green moong dal dosa is one of the popular Andhra breakfast recipe. Although this is considered a type of Dosa, Pessarattu is made using soaked Pesalu( Green Moong dal) where as Plain Dosa is made from soaked urad dal.

Today I am sharing with you recipe which is very easy to prepare, just soak green gram for 4-5hours, grind along with some ginger and green chilies to a fine paste and prepare dosa (fermenting the batter is not required for this like other types of dosa)

Because of the thickness of the batter, it might be difficult to get crispy and thin pesarattu dosa. Please take extra caution in spreading the batter on hot Tawa as thinly and uniformly as possible. You will have to try it a couple of Dosas before you will get it right.

Good chutney is a must for Pesarattu. Pesarattu is best served with peanut or pappula chutney

Don’t forget to try out the other breakfast recipes

Pesarattu | Green Moong Dal Dosa

5 from 2 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine Indian, South Indian

Servings

Ingredients

2 cups Pesalu or Green Moong dal
1 inch Ginger
3-4 Green Chillies
1 tbsp Cumin Seeds
1 Onion
1/2 cup Coriander Leaves
1 tbsp Salt
2 tbsp Oil

Instructions

Wash green moong dal twice to remove any dirt. Soak green gram for 4-5 hours or till the green moong dal is soaked and drain it.
Finely chop onion and coriander leaves.
Add green gram, cumin seeds, ginger, green chillies and salt to a blender and make a fine paste of desired consistency to spread the dosa.
Heat pan and pour a ladle full of green gram batter.
Spread it circularly to make a thin crepe and spread oil towards the edges.
Sprinkle chopped onions, coriander leaves and cumin seeds. Gently press the onions so that onions will not spill over when it is flipped.
When it turns brown flip it and cook on the other side.
We can see onions are fried nicely. Pesarattu or moong dal dosa is ready to enjoy.
Serve hot with peanut chutney.