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Pesarattu - Whole Moong Dal Dosa

Idli and dosa are the two unchallenged champions for breakfast menu in almost every home or cafe or restaraunt or food stall in tamil nadu.
Pesarattu is a healthy alternative and still comes under dosa list. It is simply moong dal dosa. I heard the name of this typical andhra style dish from my friends house when she prepared this yummy dish for us with upma and peanut chutney. This amazing cook and a marvellous woman i admire, gave me the recipe and i too tried a week later. It came out really well.

I am submitting this recipe for the event in Easy Indian Recipes blog for "Cooking with Green", Light Dinners event in A bowl of Curry


Whole Moong dal 1 cup
Rice or rice flour 2 tblsp
Ginger thin 2 inch piece
Green chillies 3-4
Cumin seeds 1 tsp
Salt 1 tsp

How to:

  • Soak the moong dal for atleast 4-5 hours. Soak the rice or rice flour too separately.
  • If using rice flour use water just enough to soak the rice flour. It will get watery when you blend it.
  • Blend the moong dal and after about 2 -3 minutes add rice / riceflour.
  • Add ginger, green chillies, cumin seeds and salt. Blend till it all mixes together.
  • Ground Batter
  • You can immediately start making dosas when you need. There is no need to ferment this. 
  • Rice Flour adds crispiness to the Dosa. Do not add cooked Rice.
  •  The Moong dal batter by itself is soft and adding cooked rice makes is difficult to shape the dosa.

Linking this dish for the events.