Pesarattu Dosa
Transcript of Pesarattu Dosa
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Pesarattu Dosa or Moong Dal Dosa, How to
make Pesarattu Dosa RecipeBy dassana amit on May 25th, 2014 — 24 Comments
Pesarattu Dosa or Moong Dal Dosa is a popular breakfast recipe of Andhra Pradesh.
This is a healthy & nutritious Dosa variety. Vegan as well as Gluten free.
The dosa can be made with whole moong beans or spilt moong lentils which are also
known as green gram in English. I usually make the Pesarattu dosa with both the versions
of moong dal.
The dosa made with yellow moong lentils are more like moong chillas. Whereas the ones
made with whole moong beans taste a bit different. But both are delicious. Pesarattu Dosa
is served with Upma. The dosa can be served with coconut chutney. They also taste good
with a simple coriander chutney also.
There are many varieties dosa served in india like masala dosa, ragi dosa, poha dosa,
mixed dal dosa, mumbai mysore masala dosa and this Moong Dal Dosa and so on.
Lets Start Step by Step Pesarattu Dosa or
Moong Dal Dosa Recipe:1: Firstly, soak the moong dal overnight in a water. The soaked and drained moong beans
on the next day.
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2: Grind it into a smooth paste in the morning with the green chilly, ginger, coriander
leaves, salt with some water. Add the rice flour and stir well.
3: On a griddle, smear a little oil/ghee. With a big spoon, pour the dosa batter on the
griddle and use the same spoon for spreading the moong dal dosa batter into a round
shape. Sprinkle some of the finely chopped onions, green chilies and coriander leaves.
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4: Drizzle oil at the sides and in the center.
5: Flip the dosa a couple of times till both sides are well cooked and browned.
http://www.vegrecipesofindia.com/wp-content/uploads/2009/08/moong-dal-dosa4.jpghttp://www.vegrecipesofindia.com/wp-content/uploads/2009/08/moong-dal-dosa3.jpg
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7: Make all moong dal dosas this way. Serve Moong Dal Dosa hot or warm with upma
accompanied with coconut chutney. Or just plain with some coconut chutney or coriander
chutney.
If you are looking for more dosa recipes then do check mysore masala dosa, rava dosa,
soyabean dosa, ragi dosa and pav bhaji dosa.
Moong Dal Dosa – Pesarattu recipe below:
5.0 from 1 reviews
Moong Dal Dosa or
Pesarattu Dosa
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PREP TIME
7 hours
COOK TIME
30 mins
TOTAL TIME
7 hours 30 mins
pesarattu dosa - crisp and delicious dosa made fromwhole mung beans. healthy & nutritious too. vegan aswell as gluten free.
AUTHOR : dassana
RECIPE TYPE: breakfast
CUISINE: south indian, andhra cuisine
SERVES: 4
INGREDIENTS (measuring cup used, 1 cup = 250
ml)
for the dosa batter:
2 cups green moong beans
1 green chilly, chopped
½ inch piece ginger, chopped
a pinch of asafoetida/hing (optional)
¼ tbsp rice flour¼ cup chopped coriander/cilantro leaves (optional)
salt as required
for the topping
1 finely chopped onion, finely chopped
1 green chili, finely chopped (optional)
a few sprigs of chopped coriander/cilantro leaves
oil or ghee for frying the dosa
serving suggestions:
upma
coconut chutney
coriander chutney
INSTRUCTIONS
1. Firstly, pick and rinse the moong beans.
2. Then soak the moong beans overnight in enough water.
3. Drain and add the moong beans along with the rest of the ingredients mentioned
above for the batter.
4. Add some water and grind into a smooth paste.
5. Remove the batter in a bowl or pan.
6. Stir in the rice flour and mix well.
7. On a griddle or flat pan, smear a little oil/ghee.8. With a big spoon, pour the dosa batter on the griddle and use the same spoon for
spreading the moong dal dosa batter into a round shape.
9. Pour some oil on the sides and in the center of the dosa.
10. Sprinkle the finely chopped onion, green chilies and coriander leaves.11. Press these with the spatula so that they get stuck to the batter which is getting
cooked.
12. Flip and cook both sides a couple of times till crisp and browned.
13. Serve the Moong Dal Dosa or Pesarattu hot with Upma and Coconut Chutney.
NOTES
This Pesarattu dosa can also be made with spilt green gram or sprouted moong.
Instead of adding rice flour, you can also make ground both soaked rice and moong
beans together.
The moong dal dosa can be had plain too. You can serve the Pesarattu dosa with
tomato ketchup too.
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Filed Under: Andhra Recipes , Dal Recipes , Hyderabadi Cuisine , Indian Breakfast
Recipes , Kids Recipes , Regional Indian Cuisine , South Indian Recipes , Vegan Recipes
Tagged With: Gluten Free
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sneha says
November 18, 2014 at 10:35 am
This recipe has been very helpful…. thank u very much…
Reply
dassana amit says
November 18, 2014 at 12:24 pm
welcome sneha
Reply
Radhika says
October 10, 2014 at 9:57 pm
Hi dasssana really your recipes are very nice taste . just I want to know measurement
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details . Actually you are using cup right can I know the cup means how much ml means
250ml cup or 200ml ? And also tbsp and tsp .can you please
Reply
dassana amit says
October 12, 2014 at 9:25 pm
thanks radhika. i use 250 ml cup. 1 tbsp is about 15 ml and 1 tsp is about 5 ml.
Reply
madhu says
August 6, 2014 at 4:33 am
i left the green gram soaked for like two days and it has sprouted like a tree now..is it
still good to use?
Reply
dassana amit saysAugust 6, 2014 at 11:06 pm
if the sprouts do not stink , then you can still make the dosa with the moong sprouts.
just rinse the sprouts in water first and then grind them in the mixer .
Reply
Tim says
May 20, 2014 at 12:25 am
I am curious about this discussion of using different pans for roti and dosas. Is it because
oil is not used in the pan for cooking roti but oil is used in the pan for cooking dosas and
that the residual oil in the pan from cooking dosas will smoke while cooking the roti
because the roti is cooked at a higher temperature? I am inexperienced with cooking
Indian breads so I don’t know. Personally, I don’t mind a bit of smoke. It may taint the
food a bit but its still food and besides I have an exhaust fan over my stove. Before
heating up the pan for say cooking roti, wiping any excess oil from it with some paper
will reduce the smoking. Paper absorbs oil very well. Don’t wash your iron pan with
soapy water !
Reply
dassana amit says
May 20, 2014 at 7:54 pm
not that reason. if pans which are used to make rotis are used to make dosa. then
the dosa sticks to the pan. since while we make rotis, oil or ghee is not used. so its
like the pan is not seasoned with oil. one has to literally scrape the dosa from the
pan, as it just sticks to the pan and also on high heat gets burned.
Reply
Kamali says
November 13, 2013 at 9:17 am
http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/
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Hi…I love the format of your recipes – you have both pictures and print versions. I have
been looking for a similar template to post my mother ’s family recipes. Would you be
willing to tell me what program/template you used to achieve this look ? Is this
WordPress? I would really appreciate your help on this. Thanks so much.
Kamali
Reply
dassana says
November 30, 2013 at 10:24 pm
thanks kamali. i use wordpress with thesis theme. please go through the below two
links.
http://www.vegrecipesofindia.com/how-to-start-a-food- blog/
http://www.vegrecipesofindia.com/food- bloggers-resources/
Reply
Neelima says
October 2, 2013 at 2:31 am
I ended up buying lot of cast iron tavas here in US. They say we have to season it so that
it does not get rusted. But that meant applying lot of oil and seasoning it in the oven .
Does it not mean that it has lot of fat on it? Because after applying coats and making it
sit in oven for coulple of times, does it become fat later on?
Reply
dassana says
October 3, 2013 at 12:25 am
hi neelima. oil is a kind of fat. so yes some fat is there. just season it once before
you use the pan. if you use the pan regularly then no need to season it.
Reply
Neelima says
October 2, 2013 at 2:25 am
Sometimes I make lot of mung daal sprouts and freez them. Can I thaw them and make
dosas?
Reply
dassana says
October 2, 2013 at 11:57 pm
you can make dosa with the thawed moong sprouts.
Reply
Rashi says
September 6, 2013 at 7:52 am
Dear Dassana,
http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/how-to-start-a-food-blog/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/food-bloggers-resources/http://www.vegrecipesofindia.com/
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I am a great fan of your food blog. Please help in finding a good cast iron/ iron griddle.
I don’t like using non stick cookware. If I am not wrong ( as seen in the picture) you
have used an iron griddle as well. Does it require too much oil? I am an north Indian so
please give me tips to find a good, traditional iron dosa griddle. Thanks a lot. Happy
cooking
Reply
dassana says
September 6, 2013 at 7:17 pm
hi rashi. the iron griddle used in the pic is a 5 year old hawkins anodised flat dosa
pan. it is made of iron but was anodised. in the sadar bazaars or local bazaars you
will be able to get cast iron tava or griddle. if the pan is really good, then does not
require much oil. however no rotis or chapatis should be made in a pan or tava
meant for making dosa. keep two pans one for dosa and the other for rotis.
once you get the pan, then wash and then season it with oil. meaning apply some
oil and keep for 1-2 days before making the dosa. the first few dosas will break ,
but later you will be able to make nice dosas. also when applying oil, use a half cut
onion and dip it in oil and rub the onion on the pan before spreading the dosa
batter . you can also dip a clean piece of cloth or paper napkin in the oil and then
rub it on the tava.
Reply
Rashi says
September 7, 2013 at 12:23 am
Thanks Dassana for the quick reply. Really appreciate your advice. Right now
I use Lodge Logic cast iron griddle for rotis and non – stick Calphalon one to
make dosas. I will buy a separate cast iron griddle for dosas. You are such an
incredible cook
Reply
dassana says
September 8, 2013 at 12:01 am
thanks rashi. buy a good brand for the cast iron griddle. i am sure you
will be able to get good ones in america.
Reply
Priya says
March 4, 2014 at 5:46 pm
Hi all,
One sure to work tip for seasoning iron tava is to
put the tava on stove;
add a tsp of sesame oil;
add 1/2 to one tsp of mustard seeds ;
wait till the mustard starts spluttering;
spread the whole thing on the tava and remove ithe oil and seeds.
The tava is good to use.
( Was given this tip by my grandmother who doesn’t eat onions.
Have been usin this method for man ears
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Happy cooking
Reply
dassana amit says
March 4, 2014 at 9:40 pm
thanks priya for this handy tip. its good for folks who do not include onions
and garlic in their food.
Reply
Pavithra says
March 22, 2013 at 8:28 am
Love your Pesarattu. It is authentic & very very healthy.
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beena says
May 25, 2012 at 5:33 pm
i havent come across this dosa before and it sure does look exciting what i love about
ur posts is they are so detailed… whatever u see here you feel u can make it…simply cos
its so covered so nicely by u along with pics !
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dassana says
May 25, 2012 at 5:39 pm
thanks beena. these dosa pic needs to be updated. baba adam ke zamane ke pics
hain.
the moong dal dosa is a popular breakfast in andhra.
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Ms Chand Prakash says
September 14, 2011 at 8:43 am
i would love to try new recipes for sweets and food and snacks
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24/11/2014 Pesar attu D osa or M oong D al D osa, H ow to m ake Pesar attu D osa R eci pe
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