Pesarattu | Whole Moong Dal Dosa from Andhra Pradesh

Pesarattu is an all-time favourite in most homes in Andhra Pradesh; it is certainly a favourite in my home where we make it once a week. This is a dosa made with Whole Moong Dal and so in protein-rich and very nutritious. In Andhra Pradesh, Pesarattu is typically served  with Allam Pachadi (Andhra-Style Ginger Chutney).

You can also eat this Moong Dal Dosa with Upma folded into it and this combination is called MLA Pesarattu. If you have extra Pesarattu, you can make Pesarattu Kura or Pesarattu Kurma with it.

Ingredients for the Batter

1. Whole Moong/Green Gram – 1 Cup
2. Rice – 2 tbsp
3. Ginger – 2″ piece
4. Red Chilly Powder – 1 tsp
5. Salt to Taste
6. Oil – 4 tbsp

Optional Ingredients 

1. Onion – 1 Medium
2. Cumin – 1 tsp
3. Green Chillies – 4

To Make the Batter:

1. Soak the moong dal and rice in enough water for at least 5 hours.Pin
2. Drain the water.
3. Grind soaked moong dal, rice, ginger, salt and red chilli powder with enough water to make a thick batter.Pin
4. Take out the batter in a vessel.Pin

Other Preparations:

1. Peel and chop the onion into very small pieces.
2. Chop the green chillies into very small pieces.

To Make the Pesarattu:

1. Heat a tava/griddle to medium heat.
2. Add about 1/4 tsp oil and spread evenly across across the girdle.
3. Add a ladle full of batter in the centre of the girdle and spread evenly to form a thick, round dosa.Pin
4. If you so wish:
   1. Sprinkle finely chopped onion, green chillies and some cumin seeds on the dosa.
   2. Gently press the onion, green chillies and some cumin seeds into the dosa with a spatula.Pin
5. Drizzle a few drops of oil around the edges.
6. Cook over medium heat for about 3-4 mins.
7. Loosen the edges with a spatula and work towards the centre to work the entire dosa free.
8. Flip and drizzle a few drops of oil along the edges.
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   Pesarattu – Flip it over

9. Cook for 2-3 minutes over medium heat.
10. Serve hot with Allam Pachadi.

Tips

1. The batter turns sour quickly so refrigerate if you are not using the batter immediately.
2. This dosa is to be made slightly thick.