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Pesarattu/Moong Dal Dosa

Nutritional Value: 92 Calories / Serving Fat 4 cal Carbs 78 cal Protein 10 cal

Course Breakfast
Cuisine Indian
Keyword Moongdal dosa, Pesarattu,, Pesarattu/Moong Dal Dosa
Prep Time 20 minutes
Cook Time 25 minutes
Soaking Time 8 hours
Total Time 45 minutes
Servings 4 People
Calories 92 kcal
Author Kalyon Subbarao


  • 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


How to Make Pesarattu/Moong Dal Dosa….?

For Batter

  1. Rinse and soak Moong dal and Rice for 8 hours (min 6 hours)
  2. 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:

  1. 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.
  2. 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
  3. 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.