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pesarattu served with upma and chutney
Pesarattu Recipe | Moong Dal Dosa
Written by Jayashree

Pesarattu is a popular breakfast from Andhra Pradesh. It is a lacy crepe made with moong dal. It is usually served with upma and chutney. 

Pesarattu is a  moong crepe from Andhra Pradesh. The green moong or the yellow lentil can be used in the preparation. It needs no fermentation. 

The beauty of India is the varied culture and traditions we see in each part of the country. Every state has its own set of recipes. Andhra cuisine is known for its spicy food. Pickles and chutneys are quite common in the menu.  Earlier, I have shared gongura chutney recipe. I have also shared Andhra pappu and Andhra rasam. My son is fond of these dishes. 

Today, I am sharing a breakfast  recipe  from Andhra Pradesh. When we are bored of the usual dosa, moong dal dosa or pesarattu comes to the rescue. 

pesarattu served with upma and chutney

pesarattu

Pesarttu Recipe: 

Ingredients:


For Pesarattu:


1 cup moong dal
2 green chillli
1 inch ginger
150 ml water
salt
1 onion
coriander leaves

For upma:


1 cup semolina
2 teaspoon ghee
1 tablespoon oil
1/2 teaspoon mustard
1/2 teaspoon cumin
1 teaspoon bengal gram
1 teaspoon urad dal
4 green chilli
2.5 cup water
salt
coriander for garnishing

For chutney :


1 cup coconut
1 teaspoon oil
2 green chili
1/4 cup gram dal
small piece of tamarind
water
salt


Method:

To make pesarattu batter :

  1. Soak moong dal for two hours.
  2. Later, put the dal in a mixie. Add ginger, grreen chilli, water and grind it to a smooth paste with little water.  Remove it in a bowl. Mix a teaspoon of rice flour and salt to it. The batter of pesarattu is ready.

To make upma :

  1. In a thick pan, add a teaspoon of ghee and roast the semolina to a golden colour.
  2. Put the roasted semolina in a bowl. Add oil. Make the seasoning, add mustard seeds, as it crackles, put cumin, asafoetida, bengal gram,urad dal and gren chilli. Now, put the onion and saute it for sometime.
  3. Put water and salt to it. I have used Bombay Rawa and the  semolina and water proportion is 1: 2.5. 
  4. Once the water boils, slowly add the semolina to it and mix thoroughly. Let cook for  sometime. Put lemon juice and garnish with coriander leaves.

To make chutney:

  1. In a small pan, take a little oil and roast the green chillies.
  2. Grind coconut, roasted chillies, salt and  water. Put a little tamarind extract to it and give a swirl.
  3. Coconut chutney is ready to serve.

To make pesarattu:

  1. Heat a skillet.
  2. Check the consistency of the batter. Put a small quantity of water if needed.
  3. Now, take a spoonnful of batter, pour it on the skillet and make it into a thin crepe. Take the batter and roll it inside out in concentric circles.Smear a little oil.
  4. Sprinkle onion pieces and coriander over it.
  5. Once it is cooked, put a little upma and fold it. Serve with coconut chutney.

Take a tip:

  • Moong dal can be soaked for one to three hours.
  • The consistency of the batter should be thick.
  • It can be spread into thin crepes.
  • The dosa is best made with fresh batter. Soak the required quantity and use the batter.
  • The batter kept in the refrigerator does not taste good. Moreover, the crepes fall apart while preparing. 
  • Green moong is usually used to make this crepe. Soak it overnight and grind it with a little water and other spices the next day. Make crepes in the usual way. 
Pesarattu Recipe | Moong Dal Dosa

pesarattu

pesarattu served with upma and chutney
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5 from 5 votes

Pesarattu | Moong Dal Dosa

Pesarattu is a thin crepe made from green gram or yellow lentil. It is a popular breakfast from Andhra Pradesh. It is usually served with upma and chutney.
Course Breakfast
Cuisine Andhra pradesh
Keyword andhra cuisine, dosa variety, pesarattu
Prep Time 15 minutes
Cook Time 15 minutes
2 hours
Total Time 2 hours 30 minutes

Ingredients

For Pesarattu:

  • 1 cup moong dal
  • 2 green chillli
  • 1 inch ginger
  • 150 ml water
  • salt
  • 1 onion
  • coriander leaves

For upma:

  • 1 cup semolina
  • 2 teaspoon ghee
  • 1 tablespoon oil
  • 1/2 teaspoon mustard
  • 1/2 teaspoon cumin
  • 1 teaspoon bengal gram
  • 1 teaspoon urad dal
  • 4 green chilli
  • 2.5 cup water
  • salt
  • coriander for garnishing

For chutney :

  • 1 cup coconut
  • 1 teaspoon oil
  • 2 green chili
  • 1/4 cup gram dal
  • small piece of tamarind
  • water
  • salt

Instructions

To make pesarattu batter :

  • Soak moong dal for two hours.
  • Later, put the dal in a mixie. Add ginger, grreen chilli, water and grind it to a smooth paste with little water.  Remove it in a bowl. Mix a teaspoon of rice flour and salt to it. The batter of pesarattu is ready.

To make upma :

  • In a thick pan, add a teaspoon of ghee and roast the semolina to a golden colour.
  • Put the roasted semolina in a bowl. Add oil. Make the seasoning, add mustard seeds, as it crackles, put cumin, asafoetida, bengal gram,urad dal and gren chilli. Now, put the onion and saute it for sometime.
  • Put water and salt to it. I have used Bombay Rawa and the  semolina and water proportion is 1: 2.5.
  • Once the water boils, slowly add the semolina to it and mix thoroughly. Let cook for  sometime. Put lemon juice and garnish with coriander leaves.

To make chutney:

  • In a small pan, take a little oil and roast the green chillies.
  • Grind coconut, roasted chillies, salt and  water. Put a little tamarind extract to it and give a swirl.
  • Coconut chutney is ready to serve.

To make pesarattu:

  • Heat a skillet.
  • Check the consistency of the batter. Put a small quantity of water if needed.
  • Now, take a spoonnful of batter, pour it on the skillet and make it into a thin crepe. Take the batter and roll it inside out in concentric circles.Smear a little oil.
  • Sprinkle onion pieces and coriander over it.
  • Once it is cooked, put a little upma and fold it. Serve with coconut chutney.

Notes

Moong dal can be soaked for one to three hours.
The consistency of the batter should be thick.
It can be spread into thin crepes.
The dosa is best made with fresh batter. Soak the required quantity and use the batter.
The batter kept in the refrigerator does not taste good. Moreover, the crepes fall apart while preparing. 
Green moong is usually used to make this crepe. Soak it overnight and grind it with a little water and other spices the next day. Make crepes in the usual way. 

Pin it for later: 

pesarattu served with upma and chutney

pesarattu | moong dal dosa

If you ever make Pesarattu  recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

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5 Comments
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Mayuri Patel
2 years ago

5 stars
Jayashree have enjoyed pesarattu with chutneys but not with upma too. What a wholesome breakfast option. Next time will make the upma too.

Seema Sriram
Seema Sriram
2 years ago

5 stars
Wow, this pesarattu looks so good. I love the perfect browning and golden.

archana
archana
2 years ago

5 stars
I remember this yum pesarattu that was served at one of the blogging marathons meets. You definitely remind me of the yum breakfast we had had. Thanks for the recipe I am off to soak moong dal for dinner now.

Priya Vj
2 years ago

5 stars
I like Pesarattu and its quite a common breakfast at home ..tastes yumm with allam pachidi.had this combination of Pesarattu with upma on my trip to hyderbad and it was indeed unique and delicious

Kalyani
2 years ago

5 stars
healthy and tasty pesarattu – we love it for breakfast and / light dinner too !

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Hello and Welcome to my blog! I am Jayashree from India. An enthusiastic blogger, with a zest for life.  I believe in living life to the fullest.

Cooking has been my passion. I have always loved to try new recipes.  Writing has been a feel good factor and extremely  loving it. With these two passions of mine, my culinary blog was born. Read More…

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Get your Free Copy Today

Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving time or making a better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put in two different categories. One store wise and the other is cook wise.

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