Pesarattu | Andhra Special Pesarattu | Green Moong Dosa

Super healthy and delicious Andhra special Pesarattu recipe recipe with detailed step by step pictures. Pesarattu video recipe, Andhra style green moong video recipe, pesara attu recipe - perfect breakfast or dinner recipe! Make this simple & easy green moong dosa – healthy goodness! 

Pesarattu is one of the specialties from Andhra, in South India - usually had a breakfast dish. In fact, it is one of the identities of my native state. There are a number of ways this crisp green moong dosa can be made and the recipe is quite simple. In Telugu (the native language of the state), Pesarattu means Attu (dosa) made from Pesalu (Green Gram/Whole Green Moong Dal). So a recipe where the green moong has been used to make crispy dosas is called Pesarattu.

This is a recipe from my Amma's kitchen and the preparation of pesarattu is quite simple – soak whole green gram/split green gram along with a handful of rice in enough water for 4-6 hours. Grind it into a smooth batter. Make pesarattu right away- that’s the best part about this recipe. No fermenting time or waiting time.

The most usual way to make a Pesarattu is by topping it up with finely chopped onions and with a side of special ginger chutney (Allam Pachadi) . For people like my uncle who love spicy food (another identities of most Telugites), they add finely chopped ginger and green chillies on the pesarattu too. Yet another classic combination is to have Upma – Pesarattu . It may sound weird but it one of the tastiest dishes that we people from Andhra make (even if it sounds like I am bragging 😀 ). Do check out my Allam Pachadi/Ginger Chutney recipe tomorrow to prepare this classic combo at home.

Ingredients

Whole Green Moong Dal also known as green gram, paccha pesalu is the main ingredient for making the pesarattu batter. You can also use moong sprouts, if available!

Raw Rice, a small quantity of the rice added to the batter makes the pesarattu crispy and helps spread it thin too.

Ginger & Green Chilli are both added to the batter for extra spiciness and flavor.

Cumin Seeds are used for adding flavor but also helps with better digestion!

Finely Chopped Onions, Green Chillies, Ginger can be added on top of the pesarattu as it is cooking.

Step by Step Instructions

In bowl, wash and soak 2 cups whole green moong/pesalu & 2 tablespoon raw rice with enough water for 4-6 hours or overnight.

Drain the water and add it to a blender with 1" ginger, 1 green chilly and 2 teaspoon cumin seeds.

Blend into a smooth batter and sprinkle some water only if needed.

Add required salt and mix well.

The consistency of the batter should be thick like idli batter.

Heat a cast iron dosa tawa on medium flame. Take a ladle of the batter and spread it as thin as possible on the dosa tawa.

Drizzle oil all over the pesarattu and sprinkle finely chopped onions on top.

Let the Pesarattu cook on low to medium flame for longer time until golden brown spots start to appear on it. Gently remove the pesarattu from the tawa, fold it in half. Repeat the same with rest of the batter.

Serve hot with Coconut Chutney & Allam Pachadi/ Andhra Special Ginger Chutney.

Recipe Notes

• Adding ginger, green chilli and cumin seeds while making the batter is essential and adds to the taste. Also ginger and cumin seeds help with easy digestion.
• The batter doesn’t have to ferment and it can be made immediately into dosa. The batter stays good in fridge for about 2-3 days.
• Additionally, butter can be spread all around the dosa, instead of oil to make Butter Pesarattu.

Top Tip

Do not make the batter too runny and it should be thick else, it would be hard to make the moong dosa.

It’s important to cook pesaratu on low medium flame for longer time to get it crispy.

Substitutions & Variations

Adding just 2 tablespoon of raw rice gives the crispness to the Pesarattu. It is however optional.

In addition to the finely chopped onion, finely chopped ginger and finely chopped green chilly for a spicier version.

Additionally, butter can be spread all around the dosa, instead of oil to make Butter Pesarattu.

Another popular variation to this is to serve pesarattu along with upma.

Storage & Serving Suggestions

Pesarattu is best served hot, immediately after being made. It can lose its crispness on cooling down to room temperature. Coconut Chutney and Allam Pachadi are both great combinations! The batter stays well in fridge for 2-3 days in an airtight container.

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📖 Recipe

Pesarattu | Andhra Special Crispy Pesarattu | Green Moong Dosa

Ramya

Super healthy and delicious Andhra special Pesarattu recipe recipe with detailed step by step pictures. Pesarattu video recipe, Andhra style pesarattu video recipe, pesara attu recipe, crispy pesarattu Andhra special – perfect breakfast or dinner recipe! Make this simple & easy green moong dosa – handmade goodness!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Soaking Time 6 hours hrs

Total Time 6 hours hrs 40 minutes mins

Course Breakfast

Cuisine Andhra Cuisine

Servings 20 Pesarattu

Calories 86 kcal

Equipment

• Blender
• Cast Iron Dosa Tawa

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

1x2x3x

• ▢ 2 cups Whole Green Moong Dal
• ▢ 2 tablespoon Raw Rice
• ▢ 1 inch Ginger
• ▢ 1 Green Chilli
• ▢ 2 teaspoon Cumin Seeds
• ▢ Salt as needed
• ▢ Oil as needed to drizzle on pesarattu
• ▢ 1 cup Finely chopped Onions to sprinkle on pesarattu

COOK MODEPrevent your screen from going dark

Instructions

 

• In a bowl, wash and soak 2 cups whole green moong/pesalu & 2 tablespoon raw rice with enough water for 4-6 hours or overnight.
• Drain the water and add it to a blender with 1" ginger, 1 green chilly and 2 teaspoon cumin seeds.
• Blend into a smooth batter and sprinkle some water only if needed.
• Add required salt and mix well.
• The consistency of the batter should be thick like idli batter.
• Heat a cast iron dosa tawa on medium flame. Take a ladle of this pesarattu batter and spread it as thin as possible on the dosa tawa.
• Drizzle oil all over the pesarattu and sprinkle finely chopped onions on top.
• Let the Pesarattu cook on low to medium flame for longer time until golden brown spots start to appear on it.
• Gently remove the pesarattu from the tawa, fold it in half. Repeat the same with rest of the batter.
• Serve hot with Coconut Chutney & Allam Pachadi/ Andhra Special Ginger Chutney

Notes

• Adding ginger, green chilli and cumin seeds while making the batter is essential and adds to the taste. Also ginger and cumin seeds help with easy digestion.
• The batter doesn’t have to ferment and it can be made immediately into dosa. The batter stays good in fridge for about 2-3 days.
• Additionally, butter can be spread all around the dosa, instead of oil to make Butter Pesarattu.

Nutrition

Nutrition Facts

Pesarattu | Andhra Special Crispy Pesarattu | Green Moong Dosa

Amount per Serving

Calories

86

% Daily Value*

Fat

 

0.3

g

0

%

Saturated Fat

 

0.1

g

1

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.1

g

Sodium

 

12

mg

1

%

Potassium

 

292

mg

8

%

Carbohydrates

 

16

g

5

%

Fiber

 

4

g

17

%

Sugar

 

2

g

2

%

Protein

 

5

g

10

%

Vitamin A

 

28

IU

1

%

Vitamin C

 

2

mg

2

%

Calcium

 

33

mg

3

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword andhra special pesarattu recipe, green moong dosa recipe, how to make crispy pesarattu, pesarattu recipe

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