Andhra Pesarattu Recipe Pesarattu Dosa (Green Moong Dal)

Pesarattu or known as MLA Pesarattu is popular Andhra breakfast also known as pesarattu dosa is sprinkled with onion, green chilies usually served with rava upma and Allam Pachadi. Pesarattu is made with green moong dal making it wholesome, full of protein and very filling breakfast a good way to start the day.

This Pesarattu is also known as moong dal chilla is crispy dosa some people make thick dosa like adai and some make it crispy, you can make it in any way you like but we like thin and crispy. I make this most of the time for breakfast or weekday dinner along with any chutney.

Like I mentioned in Allam Pachadi post this time made allam pachadi (ginger chutney) along this pesarattu instead of coconut chutney or peanut chutney. For a wholesome and authentic pesarattu we have to add upma as filling but since DH doesn't like upma I don't add that normally, if you want to add upma then check recipe here.

Pesarattu taste yum even without upma too as we have onion, green chili and cumin seeds sprinkled so you can skip upma filling too without much worry and enjoy pesarattu as breakfast or even dinner.

I like to eat pesarattu, adai etc with jaggery it's just taste wonderful, you should try with jaggery too it's taste amazing :) Along with cup of tea or coffee, pesarattu, allam pachadi, jaggery it's a complete breakfast and a great start of day. Do try pesarattu (moong dal dosa) and relish this Andhra specialty.

Pesarattu | Moong Dal Dosa Recipe

Pesarattu or Moong Dal Dosa is popular Andhra breakfast made with moong dal (green gram).

Author:	Priti	Category:	Breakfast	Cuisine:	South Indian

Prep Time:	8 Hrs 15 Mins	Cook Time:	45 Mins	Total Time:	8 Hrs 45 Mins

Yields:	18-20 Pesarattu

Ingredients:

To Grind

2 Cups - Hara Moong Dal/Green Gram
1/4 Cup - Rice
4 or 5 - Green Chili
1 tsp - Chopped Ginger
1 tsp - Cumin Seeds
To Taste - Salt/Namak

To Prepare Perasattu

2 Medium - Onions
4 - Green Chillies
2 tsp - Cumin Seeds
To Cook - Oil/Ghee

Method:

Soak moong dal (green gram) and rice over night and rinse 3-4 times in water next morning, grind with green chili, ginger to smooth paste using little water to get dosa batter like consistency or pouring consistency, Mix salt and keep aside.

Meanwhile roast cumin seeds slightly and crush it, finely chop onion and green chilies, mix together crushed cumin, chopped onion and green chili.

To prepare pesarattu, heat a tawa and pour 1 ladle or 1/2 cup of batter, spread in circular motion to make like dosa.

Pour oil or ghee over edges, cover and cook for 1-2 minutes in high to medium flame. Remove cover and check if pesarattu is cooked if not cover and cook again for 30 secs to a minute.

Sprinkle 1/2 tbsp to 1 tbsp of onion mix in center and fold it. Apply ghee or oil on top and cook for 30 seconds to a minute to make pesarattu more crispy.