Andhra Pesarattu | Moong Dal Dosa | Green Gram Dosa

Pesarattu is a popular Andhra breakfast item. This dosa is made with whole green gram and a fistful of rice which adds in some crispiness to the dosa. A variety of pesarattu served with rava upma is known as MLA pesarattu. Pesarattu is usually served with allam pachadi, the Andhra ginger pickle.

This healthy dosa is full of protein and makes a nutritious and filling breakfast. This dosa requires no fermentation unlike normal dosa batter, so make dosa instantly with these batter. If you are not using this batter immediately, then store it in the refrigerator. Ginger pickle is the best accompaniment for this dosa but coconut chutney or peanut chutney also goes well with pesarattu.

Andhra Pesarattu

Whole green gram and rice crepes with ginger, green chilies and onions

Print Pin Recipe

Servings 8 – 10 dosa

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• 1 cup whole green gram / green moong dal
• ¼ cup raw rice
• 2-3 green chillies
• 1 inch ginger
• 3-4 sprigs coriander
• ¼ tsp asafoetida / hing
• 1 medium onion finely chopped
• Salt to taste
• Oil to drizzle

Instructions

• Wash the moong dal and rice together and soak overnight.
• Drain the water and grind along with green chillies, ginger, coriander leaves, asafoetida and salt adding little water to a slightly coarse batter.
• Mix in the chopped onions, coriander leaves and adjust the salt. Add water if the batter is too thick. The batter should be little thicker than dosa batter.
• Heat a dosa tawa and take a laddle full of batter. Spread into a dosa and drizzle some oil. Cook till both sides are cooked and browned.

Notes

• You can mix in some rice flour into the batter, instead of the raw rice.
• Adding 1 or 2 cloves of garlic enhances the taste of the dosa.
• If you prefer a thinner and crispier dosa, spread the batter thinly. 

Course: Breakfast

Cuisine: Indian