Pesarattu - Whole moong dosa recipe
Whole green lentil dosa - pancakes
South Indian / Andhra recipe
Pesarattu, whole moong dosa or whole green lentil dosa - pancake is a South Indian recipe from Andhra Pradesh. It is one of the popular Andhra recipes.
Though it is a breakfast recipe from Andhra Pradesh, now a days, it is made in other states too. Pesarattu is healthy and easy to make
Pesarattu or the whole green lentil dosa has attractive greenish color because of the whole green gram, which is used along with the skin.
How to make Pesarattu, whole moong dosa
Main ingredients for Pesarattu, green lentil dosa
whole moong beans
Ingredients for Pesarattu, whole moong dosa
- Whole moong (green gram) - 1 cup
- Raw rice (optional) - 1 tbsp
- Green chili - 1 or 2 according to taste
- Ginger - a small piece
- Salt - 1 tsp or according to taste
- Fresh curry leaves - 4-5
- Fresh coriander(cilantro) leaves - 1 tbsp chopped fine.
Step by step instructions for making Pesarattu, whole moong dosa
Preparing pesarattu batter
- Take whole green gram (whole moong) on a plate and remove any impurities such as small stones or sticks, if any.
- Add green moong and rice(if adding) in a bowl and wash well.
- Soak moong in about 2 cups of water for 6-8 hours. After soaking, each moong grain will swell up and become a little soft too.
- After soaking, drain out the water into another container and keep aside.
- Add moong, green chilis, ginger, curry leaves to the mixer jar and run the mixer for a few seconds.
- Add 1/4 th cup water and grind again. Grind till you get a smooth batter. Add water only as much is needed.
- When the batter is ground to a fine consistency, take out into a large bow.
- Add salt to the batter and mix well.
- Pesarattu batter is ready. You may make pesarattu immediately after grinding. You may ferment it for 2-4 hours if you wish. But that is not a must.
- Add chopped dhania(coriander) leaves to the batter. Mix well.
- Heat a frying pan / a tava. once it is hot, keep heat medium.
- Take a ladleful of pesarattu batter to the hot pan and spread into a thin circle. Make it as thick or thin as you want. The batter spreads very easily.
- Let cook for a few seconds. Add a few drops of oil on top of pesarattu while it is cooking.
- Turn to the other side after one side is done.
- Let the other side cook for a few seconds and then take pesarattu off the pan.
- Make other pesarattus in the same way.
Pesarattu or whole moong dosa is ready to eat.
Serve with coconut chutney.
Tips and variations
You may add some chopped onion to the batter or you may sprinkle onion on the pesarattu as soon as it is spread on the tava.
You may add some butter instead of oil while pesarattu is cooking.
Serve with ghee, chutney and curry of your choice.
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