HYDRABAD SPECIAL RECIPE

Step by Step Recipe for making Pesarattu Dosa or Moong Dal Dosa:

1: Firstly, soak the moong dal overnight in a water. 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 the rice flour and stir well.

3: On a griddle, smear a little oil/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 till both sides are well cooked and browned.

7: Make all moong dal dosas 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.

If you are looking for more dosa recipes then do check mysore masala dosa, rava dosa, soyabean dosa, ragi dosa and pav bhaji dosa.

Moong Dal Dosa – Pesarattu recipe below:

5.0 from 1 reviews

Moong Dal Dosa or Pesarattu Dosa

 

Save Print

Prep time

7 hours

Cook time

30 mins

Total time

7 hours 30 mins

 

pesarattu dosa – crisp and delicious dosa made from whole mung beans. healthy & nutritious too. vegan as well as gluten free.

Author: dassana

Recipe type: breakfast

Cuisine: south indian, andhra cuisine

Serves: 4

Ingredients

for the dosa batter:

• 2 cups green moong beans
• 1 green chilly, chopped
• ½ inch piece ginger, chopped
• a pinch of asafoetida/hing (optional)
• ¼ tbsp rice flour
• ¼ cup chopped coriander/cilantro leaves (optional)
• salt as required

for the topping

• 1 finely chopped onion, finely chopped
• 1 green chili, finely chopped (optional)
• a few sprigs of chopped coriander/cilantro leaves
• oil or ghee for frying the dosa

serving suggestions:

• upma
• coconut chutney
• coriander chutney

Instructions

1. Firstly, pick and rinse the moong beans.
2. Then soak the moong beans overnight in enough water.
3. Drain and add the moong beans along with the rest of the ingredients mentioned above for the batter.
4. Add some water and grind into a smooth paste.
5. Remove the batter in a bowl or pan.
6. Stir in the rice flour and mix well.
7. On a griddle or flat pan, smear a little oil/ghee.
8. 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.
9. Pour some oil on the sides and in the center of the dosa.
10. Sprinkle the finely chopped onion, green chilies and coriander leaves.
11. Press these with the spatula so that they get stuck to the batter which is getting cooked.
12. Flip and cook both sides a couple of times till crisp and browned.
13. Serve the Moong Dal Dosa or Pesarattu hot with Upma and Coconut Chutney.

Notes

This Pesarattu dosa can also be made with spilt green gram or sprouted moong.

Instead of adding rice flour, you can also make ground both soaked rice and moong beans together.

The moong dal dosa can be had plain too. You can serve the Pesarattu dosa with tomato ketchup too.