Pesarattu, pesarattu dosa, pesarattu dosai, Andhra style pesarattu, green moong bean dosa, moong dal dosa, healthy dosa, south Indian tiffin variety, south Indian breakfast recipe, Andhra special pesarattu with step-by-step pictures, and video recipe. Check out the pesarattu recipe and if you like the video pls SUBSCRIBE to my channel.
Pesarattu Dosai is a protein-rich tiffin variety prepared with green moong bean. Be it breakfast or dinner, green moong dal dosai is filling and tasty. Andhra special dosai is a healthy tiffin for toddlers too. Tastes best with ginger chutney
Should I use rice for Pesarattu?
Traditionally Rice is not added for Moong dal dosai but personally, I like the texture of the mong dal dosai with little rice hence I add it all the time. If you prefer healthy pesarattu without rice skip it.
Can I use fresh ginger for Moong dal dosai?
Yes, traditionally fresh ginger is used for making pesarattu. While taking video for the Moong dal pesarattu dosai recipe I was out of fresh ginger hence I used ginger powder
Can I use moong dal instead of green moong bean?
Yes, you can use the same amount of moong dal instead of green moong beans. With fewer carbs, Green moong bean adai dosai is such a healthy dish for kids and Adults. Checkout other moong bean-based recipes in TMF. If you like lentil-based tiffin varieties try quinoa adai, cracked wheat adai
Do I need to ferment Moong bean dosa batter?
No, you can grind and make the pesarattu immediately, You need to soak the moong bean for 8 hours but with the soaked bean this is one instant dosa variety,
What should be the consistency of Moong dal dosai batter?
The batter should be like regular dosa batter consistency. Avoid thick batter as it will make the dosa hard.
Should I cook the Moong dal dosai on both sides?
If the batter is thick you need not cook the pesarattu dosai on both sides. If you make a thick dosa flip and cook both sides
Pesarattu Dosa | Green Moong Bean Dosai
Ingredients
- Whole moong dal/ green gram/moong bean - 1 cup
- Boiled Rice Idly Rice - 1 + 1/2 tablespoon
- Green chillies - 1
- Ginger - 1/2 inch piece or ginger powder 1/2 teaspoon
- Coriander leaves- a handful
- Hing - a generous pinch
- Salt - as needed
- Water - as required
Instructions
- Firstly, take moong bean and raw rice in a wide vessel
- Wash well and add enough water to soak
- Furthermore, add green chilli and cumin seeds. Soak for at least for 8hrs in cold water or 5 hours in hot water)
- Save the soaked water and transfer the soaked ingredients into the mixie jar
- Furthermore, add ginger powder, salt, and 1/2 cup of water and grind into a smooth batter
- Additionally pour extra water to make a dosa batter consistency
- Heat dosa pan on medium heat and once when the pan is hot, sprinkle little water and add 2 ladles of Pesarattu batter and make Pesarattu dosa
- After the pesarattu is half cooked sprinkle onion and coriander leaves and drizzle oil
- Cook pesarattu and serve hot with ginger chutney
Video
Notes
- If you are making a thick batter, cook pesarattu on both sides
- Soak the moong bean well before making the dosa
- Cumin seeds, ginger aids for digestion so don't skip it. You can add hing if you are put of ginger or ginger powder
- Adjust the chilli according to your taste
- No need to ferment the batter for pesarattu dosa
- For a healthy pesarattu dosa, you can skip the rice
- Millet, quinoa can be used in the place of rice
- Onion and coriander leaves or optional. you can also saute onion ad add it to the batter
Ingredients:
Whole moong dal/ green gram/moong bean - 1 cup
Boiled Rice (Idly Rice) - 1 + 1/2 tablespoon
Green chillies - 1
Ginger - 1/2 inch piece or ginger powder 1/2 teaspoon
Coriander leaves- a handful
Hing - a generous pinch
Salt - as needed
Water - as required
How to make Pesarattu with step by step pictures:
- Firstly, take moong bean and raw rice in a wide vessel
- Wash well and add enough water to soak
- Furthermore, add green chilli and cumin seeds. Soak for at least for 8hrs in cold water or 5 hours in hot water)
- Save the soaked water and transfer the soaked ingredients into the mixie jar
- Furthermore, add ginger powder, salt, and 1/2 cup of water and grind into a smooth batter
- Additionally pour extra water to make a dosa batter consistency
- Heat dosa pan on medium heat and once when the pan is hot, sprinkle little water and add 2 ladles of Pesarattu batter and make Pesarattu dosa
- After the pesarattu is half cooked sprinkle onion and coriander leaves and drizzle oil
- Cook pesarattu and serve hot with ginger chutney
I am yet to try this.looks so nice 🙂
Thanks Chitra:)