Pesarattu a healthy & nutritious Dosa variety
This delicious recipe was shared by one of our parents Sravani, thank you. Pesarattu are crispy crepes made from ground whole mung lentils batter. These healthy crepes, which are vegan as well as gluten free, are a popular breakfast recipe from Andhra Pradesh.
The telugu word ‘Pesarattu’ is derived from two words “pesara” and “attu”. Pesara Means mung lentils or moong da , Attu Means dosa. Thus Pesarattu literally means Moong Dal Dosa. Pesarattu is also called as pesara dosa in telugu language.
Just soak the lentils and then grind them. No need to ferment the batter, you can use the batter straightaway after grinding. Pesarattu dosa can be made with whole moong beans or split yellow moong lentils. I usually make Pesarattu dosa with both whole green moong dal and the split husked yellow mung lentils. The dosa made with yellow moong lentils has a texture similar to the North Indian Moong Chilla. Whereas the ones made with whole moong beans taste a bit different. But both are delicious. Enjoy!
Click here for the full recipe. How To Make Pesarattu Or Moong Dal Dosa
1: Firstly, rinse the moong lentils a couple of times in water. Then soak the moong dal for 4 to 6 hours or overnight in enough water. Drain all the water. Below photo is of the soaked and drained moong beans on the next day.
2: Grind it into a smooth paste in the morning with the green chilly, ginger, coriander leaves, salt with some water (add water as required). Add the rice flour and stir well.
3: On a griddle, smear a little oil or ghee. With a big spoon, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape. Sprinkle some of the finely chopped onions, green chilies and coriander leaves.
4: Drizzle oil at the sides and in the center.
5: Flip the dosa a couple of times until both sides are well cooked and browned.
6: Make all Pesarattu this way. Serve Moong Dal Dosa hot or warm with upma accompanied with coconut chutney. Or just plain with some coconut chutney or coriander chutney.