How do I make my Pesarattu crispier?

For crispiness: add a little rice or rice flour to the batter and spread it thinly on the tawa.

Why is my Pesarattu sticking to the pan?

Ensure the tawa is well-heated before pouring the batter and lightly grease the tawa. Using a cast-iron pan instead of a non-stick one also helps.

Pesarattu Recipe | Andhra Special Moong Dal Dosa |Healthy &tasty

Crispy Pesarattu dosa served with ginger chutney and coconut chutney on a plate.

Pesarattu Recipe | Green Gram Dosa | Green Moong Dal Dosa | Pesarettu Dosa with detailed photo and video recipe. Easy, healthy, and popular dosa delicacy of Andhra cuisine is prepared from green gram pulse. Apart from its taste and simplicity, it is known for its health benefits, particularly for its rich in protein. It is typically served for breakfast with a combination of upma and allam chutney.

Pesarattu Recipe | Green Gram Dosa | Green Moong Dal Dosa | Pesarettu Dosa with step by step photo and video recipe. In Andhra Pradesh, it is also known as MLA Pesarattu dosa which is usually served with a combination upma. It is a popular dosa from the coastal place of Andhra Pradesh, especially in the Guntur and Godavari districts.

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About Pesarattu Recipe

Pesarattu, also known as Pesarettu, is a traditional Andhra Pradesh delicacy made from whole green gram (moong dal). This protein-rich dosa is gluten-free, vegan, and requires no fermentation, making it a quick and healthy meal option. Unlike regular dosa, which is made with rice and urad dal, Pesarattu is prepared using a soaked and ground green gram, flavoured with ginger, green chillies, and cumin.

The batter is spread thin on a hot griddle and cooked until crispy. It is often topped with chopped onions, coriander, and green chillies for flavour. Pesarattu is commonly served with Allam Pachadi (ginger chutney), coconut chutney, or sambar. Some variations include Upma Pesarattu, where upma is placed inside the dosa before folding.

Rich in protein, fibre, and essential nutrients, Pesarattu is an excellent choice for a healthy breakfast, lunch, or dinner. Its light yet filling nature makes it perfect for weight-watchers and those looking for a nutritious, easy-to-digest meal. Try this crispy, flavorful, and wholesome Andhra speciality today and enjoy a delicious, healthy twist to your usual dosa routine!

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Essential Ingredients Perfect Pesarattu Recipe

Whole Green Gram (Moong Dal)– The key ingredient that gives Pesarattu its signature taste, texture, and protein boost.

Rice or Rice Flour – Helps enhance crispiness but can be skipped for a softer version.

Chana dal – Adds depth of flavour and enhances crispiness.

Ginger-Garlic Paste – A small amount gives a deeper flavour and slight pungency. Traditionally, only ginger is used, but ginger-garlic paste can be added for variation.

Asafoetida (Hing) – Helps with digestion and enhances the overall taste. Just a pinch is enough.

Green Chilies – Gives a mild heat and enhances the flavour.

Cumin Seeds – Adds a warm, earthy taste and aids digestion.

Salt – To taste Essential for seasoning.

Water – As needed– To grind the batter to a smooth, pourable consistency.

Oil or Ghee – As needed– is used to cook the dosa and enhance crispiness.

Tips for Perfect Perfect Pesarattu Recipe

Use Whole Green Gram – Whole moong dal gives the best texture and flavour. However, if using split moong dal, ensure proper soaking.

Soak for At Least 4-6 Hours – Proper soaking ensures a smooth batter and helps in easy digestion.

Grind to the Right Consistency – The batter should be smooth yet slightly thick, similar to a dosa batter. Add water gradually while grinding.

No Fermentation Needed – Unlike regular dosa, Pesarattu does not require fermentation, making it an instant recipe.

For Crispier Pesarattu – Add a small amount of rice or rice flour to the batter and spread it thinly on a hot tawa.

Heat the Tawa Properly – The pan should be well-heated before pouring the batter. Reduce heat slightly while spreading.

Use a Cast-Iron Tawa – A well-seasoned cast-iron pan gives the best crispiness compared to a non-stick pan.

Grease the Tawa Lightly – Too much oil can make spreading difficult. Use a cut onion or a paper towel to lightly grease the pan.

Add Toppings for Extra Flavor – Sprinkle chopped onions, green chillies, and coriander on top for a delicious crunch.

Serve Immediately – Pesarattu tastes best when served hot and crispy with ginger chutney, coconut chutney, or sambar.

FAQs About Perfect Pesarattu Recipe

Can I make Pesarattu without rice?
Yes, you can skip rice, but adding a small amount enhances the crispiness of the dosa.

Can I make Pesarattu with split moong dal?

Yes, but whole moong dal gives a better flavour, colour, and texture.

How do I make my Pesarattu crispier?

For crispiness: add a little rice or rice flour to the batter and spread it thinly on the tawa.

Why is my Pesarattu sticking to the pan?

Ensure the tawa is well-heated before pouring the batter and lightly grease the tawa.
Using a cast-iron pan instead of a non-stick one also helps.

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🥣 Storing Suggestions for Pesarattu Recipe

Storing Batter:

Leftover Pesarattu batter can be stored in an airtight container in the refrigerator for up to 2 days.
Stir well before using, as the batter may thicken. Add a little water if needed to adjust consistency.

Freezing Batter:

For longer storage, freeze the batter in portions in ziplock bags or freezer-safe containers.
Thaw in the refrigerator overnight before use and stir well before making dosas.

Storing Cooked Pesarattu:

Freshly made Pesarattu tastes best when served hot. However, store cooked dosas in an insulated container for a few hours.
To reheat– warm on a tawa for a few seconds or use a microwave. Avoid storing them for too long, as they may turn soft.

Meal Prep Tip:

If you plan to make Pesarattu frequently, soak and grind moong dal in bulk and store the batter in the fridge, ready for quick use.

Serving Suggestions

Allam Pachadi (Ginger Chutney): This traditional Andhra-style chutney, made with ginger, tamarind, and jaggery, enhances the taste of Pesarattu.

Coconut Chutney – A classic South Indian chutney made with fresh coconut, green chillies, and tempering for a creamy, mild flavour.

Tomato Chutney – A tangy and slightly spicy chutney made with tomatoes, garlic, and red chillies, adding a delicious contrast.

Sambar – A comforting lentil-based stew with vegetables and spices, making Pesarattu a wholesome meal.

Curd & Pickle – If you prefer a simpler option, serve it with plain curd and a side of Indian pickle for a refreshing taste.

Upma Pesarattu – For a filling meal, stuff the Pesarattu with soft, flavorful upma before folding it, as done in Andhra cuisine.

Video Recipe

🧾Recipe Card for Pesarattu Recipe

rispy Andhra Pesarattu Dosa served with ginger chutney and coconut chutney on a plate.

Pesarattu Recipe | Andhra Special Moong Dal Dosa

Pesarattu is a crispy, protein-rich, and gluten-free moong dal dosa from Andhra Pradesh. Made with whole green gram and chana dal, this nutritious dosa requires no fermentation, making it a quick and healthy meal option. Serve it with ginger chutney, coconut chutney, or sambar for a delicious and authentic experience.

Prep Time6

Active Time15

Total Time6 11

Course: Breakfast, Dinner, Indian Recipes, South Indian Cuisine

Cuisine: Andhra Cuisine, Indian

Diet: , Vegan, Vegetarian

Yield: 4

Calories:

Author: Spicy Veg Recipes

Equipment

1 Spatula For flipping the dosa
1 Ladle For spreading the batter
1 Tawa Best for crispy Pesarattu
1 Mixer Grinder For grinding moong dal batter

Materials

1 cup Whole Green Gram Moong Dal Soaked for 6 hours
1/4 cup Chana Dal Soaked for 6 hours
1/4 cup Rice Soaked for 6 hours
1 tbsp ginger garlic Paste
1 tsp Cumin Seeds
To taste Salt
Water as needed for gringing and adjust consistency
Oil/Ghee as needed For cooking
1/4 tap Asafotied
2 Green chillies

Instructions

Rinse moong dal, Rice and chana dal thoroughly.
Soak them in enough water for at least 6 hours or overnight.
Drain the soaked dal and transfer it to a mixer grinder.
Add Green chillies and water as needed and grind to a smooth but slightly thick batter.
Transfer this prepared batter into a mixing bowl and add Asafotied, cumin seeds, salt, and ginger garlic paste.
Mix well and add water to adjust the consistency like dosa batter.
Heat a cast-iron or non-stick tawa on medium heat.
Lightly grease it with oil.
Pour a ladleful of batter onto the hot tawa.
Spread it thin in a circular motion.
Drizzle some oil and Cook until the edges lift and the bottom turns golden brown.
Flip and cook for another minute if needed.
Serve Pesarattu immediately with Allam Pachadi (ginger chutney), coconut chutney, or sambar.

Notes

For Crispiness: Add 2 tbsp of rice or rice flour to the batter.
Pan Temperature: Ensure the tawa is well-heated before spreading the batter.
No Fermentation Needed: This is an instant dosa recipe—no waiting required!
Storage: Leftover batter can be stored in the fridge for 2 days.

How To Make a Perfect Pesarattu Dosa with step-by-step photos

Soak the Ingredients

Rinse moong dal, Rice and chana dal thoroughly.
Soak them in enough water for at least 6 hours or overnight.

Soaked whole green gram (moong dal) and chana dal in a bowl of water for 6 hours

Prepare the Batter

Drain the soaked dal and transfer it to a mixer grinder.
Add Green chillies and water as needed and grind to a smooth but slightly thick batter.
Transfer this prepared batter into a mixing bowl and add Asafotied, cumin seeds, salt, and ginger-garlic paste.
Mix well and add water to adjust the consistency like dosa batter.

Smooth moong dal dosa batter batter made with moong dal, chana dal, ginger, green chilies, and cumin seeds in a blender

Make Pesarattu

Heat a cast-iron or non-stick tawa on medium heat.
Lightly grease it with oil.
Pour a ladleful of batter onto the hot tawa.
Spread it thin in a circular motion.
Drizzle some oil and Cook until the edges lift and the bottom turns golden brown.
Flip and cook for another minute if needed.
Serve Pesarattu immediately with Allam Pachadi (ginger chutney), coconut chutney, or sambar.

Ladle spreading Pesarattu batter in a circular motion on a hot tawa.Golden brown and crispy moongdal dosa cooking on a tawa with edges lifting slightly

Serve Hot

Serve Pesarattu immediately with Allam Pachadi (ginger chutney), coconut chutney, or sambar.

Freshly cooked Andhra-style Pesarattu served with ginger chutney and coconut chutney

Notes

Soaking Time: Soak the green gram (moong dal) for at least 4-6 hours or overnight for a smoother batter.

Consistency: The batter should be slightly thick but spreadable. Add water gradually while grinding.

Crispiness Tip: Adding a small amount of rice or rice flour enhances the crispiness of the dosa.

Cooking Temperature: Always cook on medium-high heat to achieve a crispy texture.Toppings: For extra flavour, add chopped onions, coriander, and green chillies directly to the dosa while cooking.

Serving Suggestions: Pesarattu tastes best with Allam Pachadi (ginger chutney), coconut chutney, or sambar.

Storage: Leftover batter can be stored in the fridge for up to 2 days. Stir well before using.

Final Thoughts

Pesarattu is a wholesome, protein-rich, and flavorful dish. Its simple ingredients, quick preparation, and health benefits make it a fantastic alternative to traditional dosas. Whether you enjoy it for breakfast, lunch, or dinner.

Pair it with ginger chutney, coconut chutney, or sambar for an authentic experience. Plus, with no fermentation required, it’s a great option for instant meals. If you haven’t tried Pesarattu yet, give this easy recipe a go and enjoy a healthy, crispy treat packed with flavour!

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