Moong Dal Dosa

19 Oct

Pesarattu Upma.

Pesarattu is a quintessential breakfast of people in Andhra Pradesh. Pesarattu is generally served with sooji upma and the combination is called Pesarattu Upma. Pesarattu is generally accompanied by ginger pickle / allam pachadi or gulla senagapappu pachadi / dalia chutney.
Makes: around 6 Pesarattu / Green Gram Dosa.


Split Moong / Green Gram 1 Cup
Onion 1
Ginger 1 inch Piece
Cumin Seeds 1 – 2 tsps
Green Chiles 2
Cilantro few sprigs
Salt to taste

Upma 2 Scoops

Method of preparation:

Peel and mince the ginger.
Peel and finely chop the onion.
Remove stems, wash and chop the green chiles.
Clean, wash and finely chop cilantro.

Soak split moong in water for 1 1/2 – 2 hours.
Strain the soaked moong dal and grind it into smooth paste with sufficient water.
Thin out the batter if required with water to make a pourable batter and stir in required amount of salt.

Heat a flat pan on medium high heat, apply a tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of moong dal batter and spread it with back of the ladle into thin dosa.
Immediately, sprinkle a big pinch of cumin seeds, a pinch of minced ginger, few chopped green chiles, a handful of chopped onion and chopped cilantro.
Lightly press all the toppings.
When bottom and edges of the moong dosa start to turn brown, carefully turn the dosa on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining moong dosa batter.

Serve hot pesarattu with cashew rava upma and ginger pickle / allam pachadi or gulla senagapappu pachadi / dalia chutney.
Notes: Make upma not so thick by using 2 1/2 cups of water for 1 cup sooji.

Suggestions: If the pesarattu doesn’t come out crisp, make sure to pan is hot all the time. Try to spread the batter on the pan as fast and as thin as possible. If the dosa doesn’t come out, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick.
Variations: Some pesarattu recipes use whole moong which is soaked and then ground into paste. This yields soft dosa rather than crisp dosa. Some grind the green chiles and ginger along with soaked moong dal.
Other Names: Ulli Pesarattu (Moong dosa with lots of onion), Allam Pesarattu (Green gram dosa with lots of minced ginger), Pesarattu Upma, Saada Pesarattu / Plain Pesarattu( Pesarattu topped with just cumin seeds), MLA Pesarattu (Pesarattu with huge diameter.)

11 Responses to “Moong Dal Dosa”

  1. Madhuri October 19, 2009 at 11:35 am #

    Pesarattu with upma is my favorite combination, Looks yummy.

  2. Raji October 20, 2009 at 9:52 am #

    @madhuri its a fav of mine too.

  3. sulochana rao October 21, 2009 at 9:44 pm #

    hello, whats the recipe for maharasthrian masala bath. thank you

  4. Raji November 4, 2009 at 12:30 pm #

    @sulochana rao Am not really sure. Is it this?

  5. manisha sanjay gupta January 25, 2010 at 3:22 am #

    i like u r recipe is my fav i always make it & my fly love it

  6. MADHUJAIN February 7, 2010 at 3:21 am #


  7. rashmi March 8, 2010 at 7:24 pm #

    its yummy n healthy i tried it with adding grated carrot beetroot

  8. T. Maheswari November 18, 2010 at 6:49 am #

    moong dal is a very healthy food and the added ginger and onion makes it very delicious. You can take with a little jaggery. Yummy if added with butter n the hot pesartu

  9. rajkumari chhaparwal June 2, 2012 at 3:04 am #

    its really tasty…….we want some more good recipes to experiment with:)

  10. Reena Mukherjee June 6, 2012 at 9:48 pm #

    Great in taste. You may add onion, ginger & green chilli paste in the moong dal batter. Spread over the pan and sprinkle grated paneer or home made paneer & green coriander, press it. Either you can turn the dosa for crispier version or when cooked simply fold it.

    ( I tired mixing grated paneer in the batter also, it came out better & easier0
    Try it. its Yumm!!!!! & healthy

  11. Geeta June 8, 2012 at 3:48 am #

    mujhe khana bana kar usko wounderful tarike ke sath sarve karna bahut aacha lagta hai.

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