Made from Whole mung lentils, some rice, and spices, this Pesarattu is healthy crepes and is a popular breakfast recipe from Andhra Pradesh, India.
It is eaten with Allam Pachadi in most Telugu traditional homes. In restaurants, it is served with Rawa Upma and is known as MLA Pesarattu.
My family totally adore pesarattu dosa for its taste and health benefits. I often make this as a light dinner.
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What is the meaning of Pesarattu?
The Telugu word ‘Pesarattu’ is derived from two words “pesara” and “attu”.
Pesara Means mung lentils or moong dal.
Attu Means dosa.
Pesarattu is also called as pesara dosa in Telugu language.
Is this dosa good for health?
The Pesarattu is made with moong beans and due to the mung being rich in protein, it is healthy and has an effective fat burner.
It is also a great option for those who want to lose weight.
Mung is very nutritious legume and a vegetarian-friendly source of protein.
Mung beans include many of the essential amino acids, vitamins that helps people prevent stress, cold, cardiovascular diseases, and cancers.
So this mung beans dosa can both benefit your wellbeing and may also help you in weight loss.
Here is why we love this recipe
- It’s vegan,
- gluten-free,
- loaded with proteins
- good for breakfast or dinner
- tastes so so delicious!
Ingredients required
You will need Whole mung beans, Rice, Salt, green chilies, ginger, Cumin seeds and some ghee/oil.
Note – Below pic is an overview of the ingredients in the recipe (very handy to use as a visual grocery list at the store). Quantities are mentioned in the recipe card.
How to make this recipe? Step by step process –
Preparation of pesarattu is not difficult but needs to be done with perfection to achieve good results and taste.
The first step is soaking the whole green gram/ whole mung beans and some rice in water for 4 to 6 hours.
The soaked mung and rice are then ground to a smooth paste with a couple of green chilies, a small piece of ginger, and cumin seeds. Water is also added as required.
The mixture is allowed to sit for 15 minutes to ensure that everything is well combined and the grains are fully hydrated.
Then heat the nonstick or cast iron Tawa. Pour the batter to a heated pan in a circular motion just like regular dosa. Apply some ghee or oil.
Let the pesarattu cook on high to medium flame until lightly brown from the bottom. The pesarattu will slowly start to get crispy over the edges and start to unstick from the pan.
Take it out from the pan and its ready.
Serve it with your choice of chutneys.
Notes and pro-tips
- To make crisp, thin, and delicious pesarattu dosa, avoid over-soaking the moong/green gram. An ideal time for soaking is 4 to 6 hours. the lesser soaking time, the crispier dosa turns out.
- To get the best result, the consistency of the batter is the key. It has to be thick yet of speeding consistency. Refer to a video given in the recipe card for better understanding.
Quick FAQs.
Is this dosa good for health?
The Pesarattu is made with moong beans and due to the mung being rich in protein, it is healthy and has an effective fat burner.
It is also a great option for those who want to lose weight.
Mung is very nutritious legume and a vegetarian-friendly source of protein.
Mung beans include many of the essential amino acids, vitamins that helps people prevent stress, cold, cardiovascular diseases, and cancers.
So this mung beans dosa can both benefit your wellbeing and may also help you in weight loss.
Can I skip rice?
Rice gives a crispy texture to the dosa. But you can skip rice in the recipe if you want.
Can rice flour be added instead of rice?
Yes absolutely. For 2 cups of moong beans, add 4 tablespoon of rice flour.
Can I use anything else other than rice?
Yes, you can use gram flour (besan) or any flour like ragi or jowar flour. But keep in mind that the taste will be a little bit different.
Can I use leftover cooked moong to make this dosa?
No, you cannot make it with cooked moong.
Can I use split yellow mung beans instead of whole mung beans?
Yes, you can use it. In this case, you don’t need to soak the split moong dal overnight. 2 to 3 hours is more than enough.
Can I use moong sprouts to make dosa?
Yes, you can easily make moong sprouts dosa. Grind the mung sprouts to a fine batter with the other ingredients mentioned in the recipe.
Can I add idli rawa instead of rice?
Yes, you can add idli rava also known as cream of rice, instead of rice.
Can we keep Pesarattu batter in the fridge?
You can make the batter ahead of time and store it in the refrigerator up to 5 days.
You can even freeze this batter without any problem. Take it into an air tight and freezer-safe container and store it in the freezer. Stays good up to 2 to 3 months.
When it’s time to make the dosas remove from the freezer or refrigerator and get it to room temperature.
Topping suggestions
You can add cabbage, carrots, spinach, onions, paneer, bell peppers, etc. as a topping/stuffing.
What to serve?
You can serve this dosa with Allam pachadi, peanut chutney, onion chutney, coconut chuntey, or Upma.
More Dosa Recipes –
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Pesarattu | Moong Dosa
Ingredients
- 1 cup Green moong / green gram
- 2 tablespoon Rice
- 2-3 Chopped green chilies
- 1 inch Chopped ginger
- 1 teaspoon Cumin seeds
- Salt to taste
- Oil or Ghee
- 1 cup water or as required
Instructions
- Wash moong and rice thoroughly. Soak moong and rice together for 4 to 6 hours.
- Add ginger, green chilies, salt, and cumin seeds. Place this into the grinder and grind it in to smooth paste using water to get a dosa batter-like consistency. Let the batter rest for 15 minutes.
- To prepare Pesarattu, heat a tawa and pour a ladle full of batter and spread in a circular motion. Spread it as thinly as you can to make it more crispy.
- Pour oil or ghee over edges. Let it cook until it gets brown in color from the bottom. (You can sprinkle onion, coriander, green chilies, and cumin seeds at this point if you wish to)
- Pesarattu is ready. Serve it with Allam Pachadi / Ginger Chutney or Coconut chutney.
Video
Notes
- To make crisp, thin, and delicious pesarattu dosa, avoid over-soaking the moong/green gram. An ideal time for soaking is 4 to 6 hours. the lesser soaking time, the crispier dosa turns out.
- To get the best result, the consistency of the batter is the key. It has to be thick yet of speeding consistency. Refer to a video given in the recipe card for better understanding.
Is this dosa good for health?
The Pesarattu is made with moong beans and due to the mung being rich in protein, it is healthy and has an effective fat burner. It is also a great option for those who want to lose weight. Mung is a very nutritious legume and a vegetarian-friendly source of protein. Mung beans include many of the essential amino acids, vitamins that helps people prevent stress, cold, cardiovascular diseases, and cancers. So this mung beans dosa can both benefit your wellbeing and may also help you in weight loss.Can I skip rice?
Rice gives a crispy texture to the dosa. But you can skip rice in the recipe if you want.Can rice flour be added instead of rice?
Yes absolutely. For 2 cups of moong beans, add 4 tablespoon of rice flour.Can I use anything else other than rice?
Yes, you can use gram flour (besan) or any flour like ragi. But keep in mind that the taste will be a little bit different.Can I use leftover cooked moong to make this dosa?
No, you cannot make it with cooked moong.Can I use split yellow mung beans instead of whole mung beans?
Yes, you can use it. In this case, you don’t need to soak the split moong dal overnight. 2 to 3 hours is more than enough.Can I use moong sprouts to make dosa?
Yes, you can easily make moong sprouts dosa. Grind the mung sprouts to a fine batter with the other ingredients mentioned in the recipe.Can I add idli rawa instead of rice?
Yes, you can add idli rava also known as cream of rice, instead of rice.Can we keep Pesarattu batter in the fridge?
You can make the batter ahead of time and store it in the refrigerator for up to 5 days. You can even freeze this batter without any problem. Take it into an airtight and freezer-safe container and store it in the freezer. Stays good up to 2 to 3 months.Topping suggestions
You can add cabbage, carrots, spinach, onions, paneer, bell peppers, etc. as a topping/stuffing.What to serve?
You can serve this dosa with Allam pachadi, peanut chutney, onion chutney, coconut chuntey, or Upma. This post is updated with new photos and video, originally published in July, 2015Nutrition
Warm regards,
Dhwani.
I wd like few more receipes like neer dosa and Avial.i hv tries ur above recepe and was ver delighted as it turned out crispy
Thank you for trying my recipes Neelam!!!
I will definitely post the recipe of Neer Dosa and Avial in next few days.
Thanks for visiting cookingcarnival.com. 🙂
Mam can you plz tell me about dosa that if i make dosa(as i am beginner) does it cook from one side and what about other side?
Hi Somia!
You don’t need to cook another side. One side is good enough.
I will surely try this Pesrattu.thx.ï
Sure Sunita!!! Let me know how it goes once you try. Thanks