Pesarattu Recipe

Time and servings

Prep time	10 min
Cook time	20 min
Soaking Time	6 hr
Total time	6 hr 30 min
Serves	10 servings

Nutrition

Per servings.

Nutrient	Amount
Calories	102 kcal
Carbohydrates	19 g
Protein	6 g
Fat	0.5 g
Saturated fat	0.02 g
Sodium	125 mg
Potassium	71 mg
Fiber	3 g
Sugar	1 g
Vitamin A	214 IU
Vitamin C	26 mg
Calcium	19 mg
Iron	1 mg

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About

It is a popular dosa variation from South Indian cuisine particularly from Andhra cuisine known for its health benefits and the combination of dosa and Upma. Pesarattu dosa, most commonly known as Green Gram Moong dal dosa is a popular dosa from the coastal part of Andhra. It gains a lot of attention mainly due to its surprising combination. It is served with coconut chutney, but also the other popular combination is fresh Upma. Upma is stuffed inside the dosa to make it like Masala dosa. There are many types of Pesarattu dosa recipe which mainly differs with the additional grains or pulses added to Green Moong Dal. The basic and most common way is to make it with green moong dal and channa dal. Adding channa dal gives it a smooth and fine texture. The other most common way is to make sprouted moong dal. Sprouts are known for their health benefits but can be more time-consuming. The other most common way it to add different types of lentils to make it high protein dal-based dosa.

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Ingredients

• 1 cup moong dal
• 2 tbsp chana dal
• 2 tbsp rice
• water (for soaking)
• 4 chilli
• 2 inch ginger
• 1 tsp cumin
• ½ tsp salt
• oil (for roasting)
• onion (for topping)

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Instructions

1. Firstly, in a large bowl take 1 cup moong dal, 2 tbsp chana dal, and 2 tbsp rice.
2. Soak in water for 6 hours or until the dal softens.
3. Drain off the water and transfer to the mixer jar.
4. Add 4 chilli, 2 inch ginger, 1 tsp cumin, and grind to smooth batter adding water as required.
5. Transfer the batter to the large bowl.
6. Add ½ tsp salt, and half a cup of water and mix well adjusting the consistency.
7. Heat the dosa pan and pour the dosa batter.
8. Spread gently as thin as possible.
9. Now top with onion, cumin, and oil.
10. Roast on low to medium flame until the dosa turns golden brown and crispy.
11. Finally, enjoy the Pesarattu Recipe with chutney or upma.

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Step-by-step

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Video

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Tips

The recipe for this dosa is very simple with basic ingredients used to make the dosa batter and eventually the dosa. Yet few handy tips and suggestions to make it more tasty are –

1. Soaking – Typically the organic moong beans and lentils need a proper overnight soaking or a minimum of 4 hours soaking before it is ground to smooth batter. There is no skipping this step otherwise, the batter may turn inconsistent.
2. Additional Ingredients – On top of moong dal and channa dal, the dosa can also be made with other types of lentils or any sprouted pulses. Adding these pulses makes it a healthy, nutritious, and also unique dosa in taste.
3. Batter Consistency – The batter has to have a smooth and running consistency, yet slightly thicker than the traditional dosa. Semi-thick dosa batter helps to spread the batter evenly with the desired texture.
4. Fermentation – Fermentation is an important process, yet you may not have to wait for 6-8 hours or overnight fermentation. 2-3 hours of fermentation should be more than sufficient for this dosa batter.
5. Toppings & Seasonings – The plain dal-based dosa can be monotonous and you may want to extend it with other options. Adding cumin seeds and finely chopped onions can make it more interesting and attractive.

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Notes

• Firstly, make sure not to oversoak the dal, as the dosa will not be crispy then.
• Adding chana dal gives softness to the dosa and rice makes the dosa crispy.
• Additionally, you can store the dosa batter in the refrigerator for 3 days and prepare the dosa as required.
• Finally, Pesarattu Recipe tastes great when prepared slightly spicy.