Pesarattu/Moong Dal Dosa
When we think of dosa, normal dosa made of rice and urad dal, Pesarattu/moong dal dosa is made of green moong dal, rice/rice flour (1 : 1/2), this moong dal dosa is very unique and power packed with proteins. The best part is this batter does not require any fermentation like other urad dal dosa do. They can be done just by grinding and making your dosa straight away.
It can also made with yellow moong, but the taste varies largely from the whole green moong dal, and also made with split green gram, but again the taste will vary. When we made Pesarattu/Moong Dal Dosa for the first time in our house, my family was very skeptical but after tasting it one of item which has become a regular in our breakfast menu.
A delicacy from Andhra Pradesh, it is sometimes served with plain upma (pesarattu/Moong Dal Dosa with upma is known as MLA pesarattu) and ginger chutney. It’s served also with onion, fresh coriander leaves and finely chopped chillies. Have prepared plain without any stuffing, one can use masala potato stuffing also.
You can also visit other breakfast recipes: Instant Oats Dosa, Cadipapu/Tuvar Dal Dosa
Pesarattu/Moong Dal Dosa
Nutritional Value: 92 Calories / Serving Fat 4 cal Carbs 78 cal Protein 10 cal
Ingredients
- 1 cup Moong dal
- ½ cup Raw Rice/Flour
- 2 nos Green Chilies
- ½ tsp Cumin Seeds
- ½ inch Ginger
- 4 to 6 nos Fenugreek Seeds
- Salt as per taste
Instructions
How to Make Pesarattu/Moong Dal Dosa….?
For Batter
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Rinse and soak Moong dal and Rice for 8 hours (min 6 hours)
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After 8 hours remove the water and grind it along with the green chilli, ginger and salt into too a thick paste same like the dosa consistency.
For Pesarattu/Moong Dal Dosa:
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Leave it for some time and pour two to three ladles on the dosa tawa and spread it like a dosa. Pour one or two tsp oil and shallow fry.
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Cover the skillet with a pan and cook for 30 seconds. Cook until lower side of the pesarattu/moong dal dosa is golden brown. Loosen the edges of the dosa with a sharp spatula
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Turn it over once it is getting crisp, and remove and serve coconut chutney, onion chutney or ginger chutney.
Recipe Notes
- If using rice flour do not while grinding, add while after grinding, i.e. mix it into the ground dough/batter.
- Do not more fenugreek seeds it makes the batter bitter and it will not be edible.
- As mentioned above it can be served with various stuffing, which gives a twist to the flavour.
- If the pesarattu dosa batter is very thick, thin it out by adding little water. We will need a pouring consistency for making pesarattu. Dense batter makes thick pesarattu.
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What a great breakfast dish, I’m looking forward to giving this one a try! I would imagine that it will be quite the hit in our house 🙂
Interersting. I’ve never heard of this before but I don’t have experience with Indian food.
We love to try new dishes, Would love try this one, looks amazing!
This looks so yum! I have to try it out!
This looks like an amazing recipe! I’ll have to try it out!
Trying out new food is something I like doing. This is one I should test out. Thanks for sharing.
I have never eaten moong dal dosa, but definitely try this. I think there would be a difference in taste because black dal and green moong have different type of tastes . Thank you for sharing.
This looks like an interesting recipe to try. Can I substitute any commonly found legumes such as soy or great northern beans?
Have never tried the legumes mentioned, but I guess you can try northern beans and see. Let me know how it fairs.
Looks delicious and never eaten moong dal dosa. I should must try it.
Should try for sure, it’s a powerhouse of proteins for your morning breakfast and surely a delicious one..! You can try with a filling of onions finely chopped, coriander and green chillies (if you can take the heat) and also upma (https://www.foodopium.in/1119-vegetable-upma-recipe/) as filling all these filings go very well with the moong dal dosa.
dosa!means south Indian food! I am a south Indian food fan hv never tried this but will very much love to try it!
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Thanks for sharing.