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pesarattu recipe | green moong dosa | Andhra style pesarattu dosa |
Tarla Dalal
23 October, 2022
Table of Content
About Pesarattu
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Ingredients
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Methods
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Like pesarattu recipe
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What is pesarattu made of?
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How to make batter for pesarattu
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How to make pesarattu
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Tips to make pesarattu
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Nutrient values
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pesarattu recipe | green moong dosa | Andhra style pesarattu dosa | with 24 amazing images.
Pesaratttu is an easy, healthy and very popular dosa recipe delicacy of Andhra cuisine is prepared from green gram pulse. Learn how to make pesarattu recipe | green moong dosa | Andhra style pesarattu dosa |
When you are in Andhra Pradesh, you must try their famous whole green moong dosas, known as Pesarattu. On the other hand, you can try it right away in your own kitchen!
These delicious green moong dosa include a little bit of rice for crispness, as well as green chillies and ginger for an elegant flavour.
This Andhra style pesarattu dosa is filled with sautéed onions, but some people like to use raw onions and coriander, instead. Yet others like to serve this Special Pesarattu, stuffed with delicious rava upma!
Tips to make Pesarattu: 1. Soak the moong and rice for minimum 4 hours and maximum 6 hours. 2. Make sure you grease the tava every time you make dosa. 3. Pesarattu tastes good when served hot immediately.
Enjoy pesarattu recipe | green moong dosa | Andhra style pesarattu dosa | with detailed step by step images.
Pesarattu recipe - How to make Pesarattu
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
8 pesarattus
Ingredients
For Pesarattu
1 cup whole moong (whole green gram)
1/4 cup raw rice (chawal)
1/2 tbsp roughly chopped ginger (adrak)
1 tbsp roughly chopped green chillies
salt to taste
2 tsp oil for greasing
8 tbsp oil for cooking
For Serving With Pesarattu
Method
For pesarattu
- To make pesarattu, in a big bowl, soak whole moong and rice in enough hot water for 4 hours.
- Drain well and transfer to the mixer.
- Add ginger, green chillies and salt and approx. 1¼ cups water, blend it to a smooth paste.
- Transfer the dosa batter in a big bowl.
- Heat a non-stick tava (griddle), grease it with ¼ tsp oil , sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on the tava (griddle) and spread it evenly in a circular motion to make 175 mm. (7”) diameter circle.
- Smear 1 tbsp oil around the edges and cook on a medium flame, till the pesarattu turns golden brown in colour.
- When the lower side of the pesarattu is lightly browned, turn it over and cook on a medium flame on the other side using a little oil till it turns golden brown in colour.
- Fold over to make a semi-circle or a roll.
- Repeat steps 5 to 8 to make 7 more pesarattus.
- Serve the pesarattu immediately with sambhar and coconut chutney.
Pesarattu recipe with step by step photos
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Like pesarattu recipe | green moong dosa | Andhra style pesarattu dosa | then do try other dosa recipes also:
- quinoa dosa recipe | healthy quinoa dosa | quinoa urad dal and whole wheat flour dosa |
- poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa |
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Like pesarattu recipe | green moong dosa | Andhra style pesarattu dosa | then do try other dosa recipes also:
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pesarattu recipe | green moong dosa | Andhra style pesarattu dosa | is made using easily available ingredients in India: 1 cup whole moong, ¼ cup raw rice, ½ tbsp ginger chopped, 1 tbsp chopped green chillies and Salt to taste. See the below image of list of ingredients for pesaratttu.
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pesarattu recipe | green moong dosa | Andhra style pesarattu dosa | is made using easily available ingredients in India: 1 cup whole moong, ¼ cup raw rice, ½ tbsp ginger chopped, 1 tbsp chopped green chillies and Salt to taste. See the below image of list of ingredients for pesaratttu.
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To make Pesarattu, in a big bowl, soak 1 cup whole moong (whole green gram).
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Add ¼ cup raw rice (chawal).
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Add enough hot water for 4 hours.
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Drain well.
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Transfer to the mixer.
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Add ½ tbsp chopped ginger (adrak).
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Add 1 tbsp chopped green chillies.
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Add salt to taste.
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Add approx. 1¼ cups water.
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Blend it to a smooth paste.
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Transfer the dosa batter in a big bowl.
![]()
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To make Pesarattu, in a big bowl, soak 1 cup whole moong (whole green gram).
-
-
Heat a non-stick tava (griddle), grease it with ¼ tsp oil.
![]()
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Sprinkle a little water on the tava (griddle).
![]()
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Wipe it off gently using a muslin cloth.
![]()
-
Pour a ladleful of the batter on the tava (griddle).
![]()
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Spread it evenly in a circular motion to make 175 mm. (7”) diameter circle.
![]()
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Smear 1 tbsp oil around the edges.
![]()
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Cook on a medium flame, till the pesarattu turns golden brown in colour.
![]()
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When the lower side of the pesarattu is lightly browned, turn it over and cook on a medium flame on the other side using a little oil till it turns golden brown in colour.
![]()
-
Fold over to make a semi-circle or a roll.
![]()
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Serve pesarattu immediately with sambhar and coconut chutney.
![]()
-
Heat a non-stick tava (griddle), grease it with ¼ tsp oil.
-
-
Soak the moong and rice for minimum 4 hours and maximum 6 hours.
![]()
-
Make sure you grease the tava every time you make dosa.
![]()
-
Pesarattu tastes good when served hot immediately.
![]()
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Soak the moong and rice for minimum 4 hours and maximum 6 hours.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per pesarattu
| Energy | 145 cal |
| Protein | 7.6 g |
| Carbohydrates | 20.5 g |
| Fiber | 5.3 g |
| Fat | 3.6 g |
| Cholesterol | 0 mg |
| Sodium | 9.1 mg |
Click here to view Calories for Pesarattu
The Nutrient info is complete
Foodie #593809
July 8, 2021, 8:37 p.m.
Healthy recipe
Shoma
Jan. 2, 2021, 12:57 a.m.
Cooking enthusiast
July 8, 2020, 11:19 a.m.
Eat to live
June 4, 2020, 11:27 p.m.
Very healthy recipe. I dont add onions. This helps make very thin and crisp dosa.
Shikha Mohan
March 30, 2020, 8:37 a.m.
I make this with sprouted moong daal... healthier option
Tarla Dalal
March 30, 2020, 8:37 a.m.
Shikha thanks for the feedback !!! keep reviewing recipes, articles you loved.
Bangaru
Oct. 6, 2019, 12:21 p.m.
Original: No Rice used. 1. Mung Dal soaked 6 hrs or more, 2. Blended to a smooth paste by adding Ginger, Green chilli, salt, water looks like pancake mix. 3. Top with onions, zeera. ltbsp of oil to fry on pan.
Tarla Dalal
Oct. 6, 2019, 12:21 p.m.
Thanks for the feedback.
Ramaa Hemachandran
Oct. 8, 2018, 5:49 p.m.
Mam, adding one tablespoon urad dhal soaked and grinding along with moong dhal makes the pesarattu stay soft for a long time.
Tarla Dalal
Oct. 8, 2018, 5:49 p.m.
Hi, Thank you for the tip.. Happy Cooking..
Sandhya Gautam
July 22, 2017, 7:27 p.m.
Original Pesarattu is made with only Mung and mung dal. There is no rice used. It is good for diabetics
Sandhya Gautam
July 19, 2017, 12:05 p.m.
Original Pesarattu is made with only Mung and mung dal. There is no rice used. It is good for diabetics
Tarla Dalal
July 19, 2017, 12:05 p.m.
Thank you for your feedback.
Foodie #603414
Feb. 27, 2016, 9:45 a.m.
CB - if you add qtr cup sabudana, it?s even crisper :)
Healthy Eating
Jan. 5, 2016, 12:52 p.m.
Very healthy. Green moong dal provides the proteins and have it with stir fried vegetables.
Archana M
April 10, 2015, 11:48 p.m.
Healthy green gram dosa. Lovely crispy texture. Best to have in the mornings, as helps to keep our stomach full till lunch.
Foodie #603414
Oct. 3, 2011, 6:21 p.m.
CB - delicious and crisp!
