Pesarattu (Moong Dal Dosa)

After a two week long recipe-blogging hiatus, am back with a delicious and popular dosa variety from my home state Andhra Pradesh – Pesarattu (Moong Dal Dosa). As the name implies , moong dal is the primary ingredient of this dosa. It requires no fermentation and thus takes less time to prepare than a regular dosa. Often accompanied with Ginger Tamarind chutney (allam pachadi) , pesarattu makes one nutritious and healthy breakfast/snack option. Few people also prefer having upma alongside. Yum !

Detailed recipe below.thumb_DSC_0802_1024

Soaking time – 4-5 hours| Preparation time – 30 mins | Cooking time – 15 mins

Serves – 2 – 3


  • 1 cup whole moong beans
  • 1/4 cup rice
  • 4-5 medium sized green chillies
  • 1 inch ginger
  • Salt to taste
  • 1 tbsp Curd
  • 1 onion (optional)
  • Oil for dosa making


  • Soak  washed moong beans and rice separately, in water. Leave them to soak for 4-5 hours
  • When its time, drain the water from the above step and grind the moong beans first to make a fine batter. Set aside.
  • Add green chillies and ginger to the rice and grind them all together. Add the mixture to the above batter
  • Add Salt, curd to the batter and mix well.
  • To make dosa (similar to pan cakes) – Heat the pan and drizzle oil into it. Pour some batter onto it and make thin/thick dosa based on your preference.
  • Sprinkle few finely chopped onions on top of it(optional). Let the dosa cook for sometime and fold it.
  • Serve with chutney.




  •  Curd is for the sourness component. Some prefer to add coriander leaves in the batter instead.
  • You may also sprinkle finely chopped green chillies. I din’t as I had enough green chillies in the batter itself


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