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Pesarattu Recipe | Moong Dal Dosa | Healthy Green Gram Dosa Recipe

Pesarattu Recipe
Pesarattu is a very nutritious crepe which is popular in Andhra Pradesh. The word pesarattu was derived from the telugu word "Pesara" which means moong dal and "attu" means dosa. I learnt this recipe from one of my friend from Hyderabad. She almost cook everything very healthy. The best part of all is that this crepe is so effortless and does not require any fermentation. So you can immediately make the dosa after grinding the batter. Thanks to Shraavani for sharing me this healthy recipe. I have added onion for the topping. But you can also add a semi liquid state plain rava upma on the top. The best dip for this dosa is peanut chutney.
Healthy Green Gram Dosa Recipe
Try this healthy dosa and share your feedback.
Moong Dal Dosa with Step by Step Pictures

Pesarattu

Recipe Cuisine: South Indian | Recipe Category: Breakfast
Soaking Time: 8 hrs | Prep Time: 10 mins | Cooking Time: 10 mins | Serves: 3

Ingredients:

Green gram - 2 cups
Raw rice - 1 cup
Ginger - 2 inch piece
Green chilli - 1
Salt - to taste

For Topping:

Onion - 1, finely chopped
Coriander leaves - 2 tblspn

Method:

Soak the green gram and raw rice for 8 hours or over night if making for breakfast. In the morning, grind the green gram by adding ginger and green chilli.

Grind green gram and raw rice separately and combine it together in a mixing bowl. Add salt to taste.

It does not need any fermentation. You can make dosa immediately after grinding the batter.

Heat non stick pan or cast iron griddle. Pour a ladleful of batter in the pan, spread from inside to outside to form a thin or thick round.

Smear some oil around to cook. Add some chopped onion and coriander leaves on the top.

When the top surface becomes nice and crisp, flip and let it cook for few seconds. This step is optional.

Remove and serve hot with peanut chutney.

Note:
  • You can also add a plain upma on the top. The consistency of the upma should be semi liquid.
  • You can add cumin seeds in addition to the batter.
  • Some add garlic in place of ginger.
  • This batter does not require any fermentation. So store it in fridge once after using.
Pictorial:
Pesarattu_Step1
Soak the green gram and raw rice for 8 hours or over night if making for breakfast.
Pesarattu_Step2
In the morning, grind the green gram by adding ginger and green chilli.
Pesarattu_Step3
Grind it to a smooth batter and transfer it to a vessel
Pesarattu_Step4
Then, in the same mixer jar grind the raw rice
Pesarattu_Step5
into a smooth batter
Pesarattu_Step6
Combine them together
Pesarattu_Step7
Add salt to taste. It does not need any fermentation. You can make dosa immediately after grinding the batter. If not preparing dosa immediately transfer it to fridge
Pesarattu_Step8
Finely chop onion for topping
Pesarattu_Step9
Heat non stick pan or cast iron griddle. Pour a ladleful of batter in the pan, spread from inside to outside to form a thin or thick round.
Pesarattu_Step10
Smear some oil around to cook.
Pesarattu_Step11
Add some chopped onion and coriander leaves on the top. (Note:You can also add a plain upma on the top. The consistency of the upma should be semi liquid)
Pesarattu_Step12
When the top surface becomes nice and crisp, flip and let it cook for few seconds. This step is optional.
Healthy Pesarattu Dosa Ready
Serve hot with peanut chutney.

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