Pesarattu | Moong Dal Dosa


For Pesarattu Batter

  • 2 cups green moong beans2 cups green moong beans
  • 1 green chilly – chopped1 green chilly – chopped
  • ½ inch ginger – chopped½ inch ginger – chopped
  • 1 pinch asafoetida (hing) – optional1 pinch asafoetida (hing) – optional
  • ¼ cup chopped coriander leaves – optional¼ cup chopped coriander leaves – optional
  • salt as requiredsalt as required
  • 3 tablespoons rice flour – optional3 tablespoons rice flour – optional

Toppings And Other Ingredients For Pesarattu

  • 1 medium-sized onion – finely chopped1 medium-sized onion – finely chopped
  • 1 green chilli – finely chopped, optional1 green chilli – finely chopped, optional
  • few chopped coriander leavesfew chopped coriander leaves
  • oil or ghee for frying the dosa – as requiredoil or ghee for frying the dosa – as required

Serving Suggestions

  • upma – as required, optionalupma – as required, optional
  • coconut chutney – as requiredcoconut chutney – as required
  • coriander chutney – as requiredcoriander chutney – as required
  • ginger chutney – as requiredginger chutney – as required


Making Pesarattu Batter

  • Firstly, pick and rinse the moong beans.
  • Then soak the moong beans overnight in enough water. 
  • Drain and add the moong beans along with ginger, green chilies, asafoetida, coriander leaves and salt in a grinder jar. 
  • Add some water and grind into a smooth batter. 
  • Remove the batter in a bowl or pan.
  • Stir in the rice flour and mix well. The consistency should be similar to a dosa batter. 

Making Pesarattu

  • On a griddle or flat pan, spread a little oil or ghee.
  • With a ladle, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape.
  • Pour some oil on the sides and in the center of the dosa.
  • Sprinkle the finely chopped onions, green chilies and coriander leaves.
  • Press these with the spatula so that they get stuck to the batter which is getting cooked.
  • Flip and cook both sides a couple of times till crisp and browned.
  • Serve the moong dal dosa or pesarattu hot with upma and coconut chutney.


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