Pesarattu recipe (Moong Dal Dosa) :A Delicious South Indian Delicacy

Pesarattu is a popular South Indian dish, specifically from the region of Andhra Pradesh. It is a type of dosa or crepe made with moong dal (split green gram) as the main ingredient. Pesarattu is known for its unique flavor, soft texture, and nutritious qualities.

Moong Dal Dosa is healthful crepe made with green mung beans or green gram, spices, and herbs. This Andhra cuisine’s savory delicacies are also known as Pesarattu. It is loved for its taste, health benefits, and the opportunity to explore various accompaniments and variations.
Pesarattu recipe

Pesarattu is enjoyed as a breakfast dish or as a snack in South India. It is not only delicious but also nutritious, as moong dal is a good source of protein, dietary fiber, and essential nutrients. The dish is also suitable for vegetarians and can be made gluten-free by omitting the rice or using a gluten-free substitute.

Pesarattu is a popular South Indian dish made from moong dal (split green gram) and is often referred to as “Moong Dal Dosa.” It is a nutritious and flavorful dish that is commonly enjoyed for breakfast or as a snack. Serve hot Pesarattu with coconut chutney, red chutney, or sambar.

Here’s a basic recipe for making Moong Dal Dosa:

Ingredients for Pesarattu:

  • 1 cup whole moong dal (green gram)
  • 2-3 green chilies (adjust according to your spice preference)
  • 1 small piece of ginger (about 1 inch)
  • A handful of fresh coriander leaves
  • Salt to taste
  • Water (as needed)
  • Oil or ghee (clarified butter) for cooking

Instructions for Pesarattu:

  1. Wash the moong dal thoroughly and soak it in water for about 4-5 hours or overnight. This will help soften the dal and make it easier to grind.
  2. Drain the soaked dal and transfer it to a blender or food processor.
  3. Add green chilies, ginger, coriander leaves, and salt to the blender along with the soaked dal.
  4. Grind the mixture into a smooth batter, adding a little water at a time as needed. The consistency of the batter should be similar to that of a pancake batter.
  5. Once the batter is ready, heat a griddle or a non-stick pan on medium heat. You can also use a dosa tawa if available.
  6. Grease the pan with a little oil or ghee to prevent the dosa from sticking.
  7. Pour a ladleful of the batter onto the center of the pan and spread it in a circular motion to form a thin dosa.
  8. Drizzle a little oil or ghee around the edges of the dosa and on top.
  9. Cook the dosa on medium heat until the edges turn golden brown and the surface looks cooked.
  10. Flip the dosa and cook the other side for a minute or two.
  11. Once both sides are cooked, transfer the dosa to a serving plate.
  12. Repeat the process with the remaining batter to make more dosas.
  13. Serve hot Pesarattu with coconut chutney, tomato chutney, or sambar.



  1.  Make sure to soak the moong dal and rice for at least 4-5 hours or overnight. This helps in softening the dal and rice, making it easier to grind and resulting in a smoother batter.
  2. Grind the batter to a smooth consistency, similar to that of a dosa batter. This ensures that the Pesarattu cooks evenly and has a good texture.
  3. Adjust the number of green chilies according to your spice preference. You can also add a pinch of cumin seeds or a small piece of chopped onion to enhance the flavor.
  4. Cook the dosa on medium heat to achieve a crisp and golden-brown dosa. Lower heat may result in a pale and soft dosa.


  1. Upma Pesarattu: Spread a thin layer of Upma (a savory semolina porridge) on the Pesarattu before flipping it. This adds a delightful texture and flavor to the dosa.
  2. With Stuffing: You can add delicious stuffing to the Pesarattu. One popular option is to stuff it with a mixture of spiced mashed potatoes, onions, and green chilies. Spread the stuffing on one half of the dosa, fold it over, and cook it until crispy.
  3. Sprouted: Instead of using whole moong dal, you can sprout the moong beans and blend them with the other ingredients to make a sprouted moong Pesarattu. Sprouting enhances the nutritional value of the dish.
  4. Multigrain: Add other lentils and grains like urad dal, chana dal, or oats along with moong dal and rice to make a multigrain Pesarattu. This adds variety and boosts the nutrient content.


Q1: Is Pesarattu a healthy dish?

A: Yes, Pesarattu is considered a healthy dish. Moong dal is rich in protein, fiber, and essential nutrients. It is also low in fat and cholesterol. It is often considered a nutritious breakfast or snack option.

Q2: Can I make the batter ahead of time?

A: Yes, you can make the batter ahead of time and store it in the refrigerator for up to 2 days. Make sure to store it in an airtight container. Remember to give the batter a good stir before making dosas as it tends to settle down.

Q3: Can I make Pesarattu gluten-free?

A: Yes, it can be made gluten-free by skipping the addition of rice in the batter. Instead, you can use a gluten-free alternative like flattened rice (poha) to help with the binding and texture.

Q8: Can I make Pesarattu without oil or ghee?

A: While using a little oil or ghee enhances the taste and texture, you can try cooking it on a non-stick pan without using oil or ghee. However, the dosa may not turn out as crispy.



Calories 80kcl
Fat 3g
Carbohydrates 11g
Protein 2g


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