Pesarattu
Pesarattu is a healthy, gluten-free, protein packed thin crispy crepe/dosa made from green moong dal, ginger, cumin seeds, cilantro and green chillies. Serve these pesaruttu with your favorite bowl of chutney for complete breakfast meal. It is a staple and favorite breakfast of Andhra Pradesh!
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Soak Time 6 hours hrs
Total Time 15 minutes mins
Course Main Course
Cuisine Indian
- 1 cup green moong dal
- 1 tbsp raw rice
- 1 tbsp urad dal
- 2 green chillies
- ½ inch ginger
- 1 tsp cumin seeds
- few curry leaves
- ¼ cup coriander leaves
- salt as required
- oil for cooking
Wash and soak 1 cup of green moong dal with rice and urad dal for overnight in enough water.
Drain and add the moong dal along with ginger, green chilies, cumin seeds, curry leaves, coriander leaves and salt in a blender and blend to a smooth batter by adding some water.
The consistency should be similar to a dosa batter.
Heat a dosa pan on medium heat and spread the batter evenly on the pan.
Drizzle oil around the dosa and cook both sides a couple of times till crisp and browned.
- This pesarattu dosa can also be made with spilt green gram or sprouted moong dal.
- If using yellow moong, then you can soak the lentils for 1 to 3 hours.
- Instead of soaking rice along with green gram, you can also use rice flour to the batter before making dosa.
- The moong dal dosa can be stuffed with onion-chilli-cilantro mixture or with rava upma.
Keyword Green Gram Dosa, Pesarattu