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.
Servings 4
Calories
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
Ingredients
- 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.