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Pesarattu premix , pesarattu dosa, pesarattu dosai, Andhra style pesarattu, green moong bean dosai , moong dal dosa, healthy dosa, south Indian tiffin variety, south Indian breakfast recipe, Andhra special pesarattu, indian breakfast premix, travel food with step-by-step pictures, and video recipe. Check out the pesarattu recipe. Also check out pesarattu ginger recipe and if you like the video pls SUBSCRIBE to my channel.

Pesarattu Dosai is a protein-rich tiffin variety prepared with green moong beans. 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. If you are traveling or having a busy morning this premix comes in handy

Should I use rice for Pesarattu?

Traditionally Rice is not added to Moong dal dosai but I like the texture of the mong dal dosai with little rice hence I add it all the time. If you prefer pesarattu without rice skip it.

Texture of the premix powder

I have ground fine pesarattu dosai premix but you can grind according to your preference. The dosai texture varies accordingly.

Should I wash rice and moong beans?

To get rid of the impurities I prefer washing it before roasting. Make sure they both are completely dry before roasting else the premix won’t stay long

Do I need to ferment Moong bean dosa batter?

Overnight fermentation is not required. you can mix water and make the pesarattu immediately or rest for just 10 minutes

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.

Serving suggestion

Moong bean recipes

Tiffin recipes

Premix recipes

Ingredients

2 cups Whole moong dal/ green gram/moong bean

1/4 cup Raw rice

3 Green chillies

1 tbsp Ginger

Curry leaves

1 tsp cumin seeds

Asafoetida

Salt

Pesarattu dosa

Water

Oil

Onion

Coriander

How to make Andhra style Pesarattu premix with step-by-step pictures:

First, wash moong bean and raw rice

Drain the water in a colander

Spread in a cloth and drain the water completely
Dry roast green chilli, ginger, and curry leaves

Furthermore add cumin seeds; saute for 30 seconds and transfer

Dry roast moong bean and rice and turn off the stove

Furthermore, add other roasted ingredients and turn off the stove

Add salt and Asafoetida; cool and grind into a fine powder

Pesarattu dosai

Mix premix and water; rest for 10 minutes

Heat dosa pan on medium heat and once the pan is hot, sprinkle a 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