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

Pesarattu is a very nutritious crepe which is popular in Andhra Pradesh. The term pesarattu was derived from the telugu word "Pesara" which means moong dal and "attu" means dosa. I had the pleasure of learning this recipe from a dear friend in Hyderabad, who has a knack for preparing wholesome dishes. 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. Embrace the goodness of Pesarattu and enjoy a wholesome and delicious treat!

Try this healthy dosa and share your feedback.

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:

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 it to a smooth batter and transfer it to a vessel

Then, in the same mixer jar grind the raw rice

into a smooth batter

Combine them together

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

Finely chop onion for topping

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. (Note:You can also add a plain upma on the top. The consistency of the upma should be semi liquid)

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

Serve hot with peanut chutney.