Pesarattu / Moongdal Dosa. The telugu word 'Pesarattu' is derived from two words "pesara" and "attu". - Pesara means mung lentils or moong dal. - Attu means dosa. Thus Pesarattu literally means Moong Dal Dosa. firstly, soak the moong dal well, else it will be difficult to grind. also, the dosa can be prepared more healthy by preparing batter from moong sprouts. additionally, grind green chili and ginger along with moong dal while preparing batter. finally, moong dal dosa / pessarattu taste great when served hot and crisp. Pesarattu or Moong dal Dosa is a savory crepe made with whole mung beans (green gram lentils).

Pesarattu is the telugu word for Moong dal dosa. Pesarattu dosa is made with moong dal. This dosa does not need fermentation like the traditional dosa. You can cook Pesarattu / Moongdal Dosa using 6 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Pesarattu / Moongdal Dosa

Prepare 1 cup of Moong dal.
It's 1/2 to 1 cup of Basmathi white rice or.
You need 1 of greenchilly.
Prepare 1/2 inch of ginger piece.
Prepare 1 pinch of cumin seed (optional).
Prepare 2 of shallots (optional).

With a little planning, breakfast or dinner can be made in a moments notice. Here is how to do 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!

Pesarattu / Moongdal Dosa instructions

Soak moong dal and rice overnight or atleast 6-8 hours..
Make a fine paste of all the ingredients together. Dont make the batter too watery.
Rest it for 30 mins to 1 hour.
Add salt.
Apply oil on tawa and pour the batter and make very thin dosa..
Cook on slow flame till it is crispy and brown..
Add some oil around the dosa to make it more crispy.(it is not advised, due to health reasons).
Dont flip the dosa, this makes the dosa loose its crispiness..
You can sprinkle chopped onion on top of dosa (as we do for oothappam). this is optional..
Usually accompanied with ginger chutney but white coconut chutney is also a best accompaniment.
A portion of uppuma kept inside the pesarattu makes it pesarettu uppuma, which is another breakfast specialty of Andra pradesh.

These delicious green gram dosas include a little bit of rice for crispness, as well as green chillies and ginger for an elegant flavour. Another big advantage of Pesarattu preparation is that unlike the regular urad dal Dosa Batter, this batter doesn't need fermentation and you can make them as soon as you finish grinding. Making this dosa is one of the best forms to eat moong dal. This pesarattu dosa is made with moong dal flour and rice flour. And it's one of the popular green gram recipes in India.