Andhra Pesarattu is a delicious crisp crepe made from whole green gram. Pesarattu Dosa is a highly nutritious, filling and healthy dish. Protein-packed green gram dosa is an Andhra specialty. The healthy green mung dal dosa goes well with coconut chutney.
Green gram has low glycemic index, high fiber content and low-fat protein. Nutrient rich moong dal is a vegetarian power house.
Pesarattu with green moong dal is an Andhra tiffin special; it’s easy to prepare and nutritious too.
Andhra Pesarattu Recipe:
Andhra Pesarattu is a popular South Indian breakfast item made from whole green moong dal. Pesarattu dosa pairs well allam pachadi (ginger chutney).
For this easy to make healthy breakfast with moong dal, soak whole green gram for 4 -6 hours. (You can add about a tablespoon of rice for crispier dosas).
Quarter onion, chop chillies and ginger. Grind green gram, onions, ginger, chilies, and cumin seeds together, adding water as required.
Pour the Pesarattu batter into a bowl and add salt to taste.
Heat a greased non-stick pan. Pour a ladle full of batter on the pan and spread it evenly in a round layer using the back of the laddle.
Let the dosa cook for 1-2 minutes. Drizzle 1/2 tsp oil along the dosa edges and on top.
Once the Moong Dal Dosa starts to brown, flip over and cook for 15 – 30 seconds.
Remove the green gram dosa onto a plate.
Serve Andhra Pesarattu with ginger pickle and Upma.
Moong Dal Pesarattu Dosa Andhra Style:
- Whole Green Gram Dal - 1 cup
- Onion - 2 medium
- Green chillies – 2
- Ginger – 1 inch
- Cumin seeds – 1 tsp
- Salt to taste
- Water as required
- Oil for cooking
- Wash and clean the dal. Soak the green gram dal in water for a minimum of 4 hours. Change water once or twice.
- Drain and grind the dal with cumin seeds, ginger, onions and green chillies. Add little water at a time and grind to a smooth batter.
- Empty the dosa batter into a bowl and add salt. Blend well.
- Heat a non-stick pan and pour a ladle full of batter onto the pan.
- Spread the batter evenly in a circular motion, starting from the centre and spiralling outwards.
- After 1-2 minutes, when the dosa starts to cook and brownish patches appear on the surface, drizzle ½ teaspoon of oil over it.
- Allow the dosa to cook through. Flip over, cook for about 15 seconds.
- Remove dosa when it turns a crisp golden brown.
- Serve delicious Andhra Pesarattu with coconut chutney or ginger chutney.
half and serve.
* Pesarattu can also be made with yellow moong dal.