Green Moong Dal Dosa also known as Pesarattu is a traditional South Indian delicacy made from whole green moong dal.
This is a popular breakfast recipe often served with coconut chutney.
This is a vegan, gluten-free, beginner-friendly, diabetic-friendly recipe.
About Green Moong Dal Dosa (Pesarattu)
What is Pesarattu?
Pesarattu is a type of dosa (crepe) made from green mung beans batter which is mildly spiced with chillies, coriander leaves and cumin seeds.
Pesarattu is often served with coconut chutney or tomato chutney.
Unlike traditional dosa recipes, pesarattu does not need fermentation.
This dosa is not only delicious but is very nutritious making it a perfect option for a healthy meal.
This protein-rich healthy Indian breakfast recipe is a low-calorie dish perfect for weight loss and diabetics.
Pesarattu is an excellent source of plant-based protein. The high fiber content aids in digestion and helps maintain healthy blood sugar levels.
It contains essential vitamins and minerals like vitamin B, magnesium, iron and potassium.
Pesarattu is very easy to make and versatile too. You can tweak the ingredients as per your preference.
Whether you are looking for a healthy start to your day or a light dinner, pesarattu is one of the best options.
I personally, like to have it for my dinner with coconut-peanut chutney or sambar. Itโs a filling and healthy meal.
To make this healthy pesarattu (green moong dal dosa), we need to soak the green gram for 5-6 hours.
Blend it to a smooth paste along with some spices and herbs and itโs ready to cook.
You do not need fermentation as we need for regular urad dal dosa.
To make this dosa more nutritious, you may add vegetables like grated carrots, fenugreek leaves, spinach leaves, and onions.
You may also add grated paneer for extra protein intake.
Adding vegetables makes this pesarattu a perfect one-dish meal.
This green moong dosa is also a perfect evening snack for kids when they come home from school or play.
Serve them with ketchup or tamarind chutney.
You may also pack these pesarattu for tiffin boxes for school as well as work.
This wholesome delicious green moong dal dosa recipe is perfect for starting a busy day.
Recipe Video
ingredients
Green Moong Dal โ To make this moong dal dosa (pesarattu), we will soak the whole green moong in water overnight or for 5-6 hours. Once soaked we need to blend it into a paste.
Besan โ Besan (gram flour) helps this dosa get the perfect texture and also enhances the taste.
Spices & Herbs โ To enhance the flavour of this dosa, we will add green chillies, coriander leaves and cumin seed while making the batter.
Onion โ I like to add onion to this moong dal dosa as it gives a flavour to this dosa. You may skip it completely if you do not like it.
Oil โ We will need oil to cook the dosa.
Seasoning โ Salt to taste.
Other Ingredients That You May Add: Ginger, Black Pepper Corns, Rice Flour.
Frequently Asked Questions
Is Green Moong Dal Dosa (Pesrattu) gluten-free?
Yes, as it is made of whole green moong dal and does not contain any gluten-containing flour this is a gluten-free recipe.
Is it compulsory to soak the dal to make pesarattu?
Soaking dal helps to soften it which helps in grinding a smooth batter.
Can I use split moong dal instead of whole moong dal?
Yes, you can use split moong dal for this recipe.
Is Green Moong Dal Dosa suitable for kids?
Absolutely, this is a nutritious dosa apt for kids. To make it more appealing, you may add toppings of grated paneer, finely chopped colourful vegetables or even some grated cheese. Serve with ketchup or sweet tamarind chutney.
How to make pesarattu crispy?
Make sure the pan (griddle) is well heated before pouring the batter. Spread a thin layer of the batter to achieve a crispy texture.
What chutneys pair best with Pesarattu?
Coconut chutney, Tomato chutney, and Mint-Coriander chutney pair best with pesarattu. These chutneys enhance the flavour of this meal.
How can I serve pesarattu (green moong dal dosa) for a complete meal?
Serve with a side of sambar, chutney and some salad to make a completely balanced meal.
Can I make this moong dal dosa for appetizers or snacks?
Yes, you can make mini dosa (bite-sized) which are perfect for appetizers or snacks for parties.
Variations
One of the popular variations is pesarattu stuffed with upma. This is a delicious and filling option for breakfast.
You may also combine other dals (lentils) like urad dal or chana dal for added texture and flavour.
You may also make masala moong dal dosa with a filling of spiced potato sabzi.
Serving Suggestions
Moong dal dosa (pesarattu) pairs best with coconut chutney, tomato chutney or peanut chutney.
This dosa can be served with stir-fried vegetables, raita or salad for a wholesome meal.
Storage Options
This dosa batter stays good for 3 days in the refrigerator. Store it in a container with a lid.
As we have added onion it is best to consume in 3 days.
If you skip the onions the batter stays good for up to 5 days.
Related Recipes
More South Indian Recipes
Lemon Rice (Chitranna), Curry Leaves Chutney, Medu Vada, Coconut Chutney, Semiya Upma, Masala Idli Fry
How to make pesarattu
Note:
You can also add ginger and black peppercorns while blending which adds a nice flavour to this dosa.
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Recipe Card
Green Moong Dal Dosa (Pesarattu)
Ingredientsย ย
- 1 cup Whole Green Moong Dal (Green Mung Beans)
- 2 tablespoons Besan (Gram Flour)
- 1 Onion
- 2 Green Chillies
- 1 teaspoon Cumin Seeds
- 3 tablespoons Coriander Leaves
- Salt to taste
- Oil, to cook the dosa
Instructionsย
Soaking Whole Green Moong Dal
- Soak 1 cup whole green moong dal (mung beans) in enough water overnight or for 5-6 hours.
- Moong dal will double in size when soaked hence use a big pan or bowl to soak the dal.
- Once soaked, discard the water and rinse with the dal a couple of times.
Making The Dosa Batter
- In a blender, add onion roughly cut into 4 pieces, add green chillies, coriander leaves (cilantro), jeera (cumin seeds).
- Add soaked moong dal, besan and some water to blend the batter to a fine paste.
- Transfer the blended moong dal mixture into a bowl.
- Add salt to tast and water if needed. Add water little by little, batter should be of pouring consistency. Not too runny or thick (Incase your mixture gets too liquidy, add some besan flour)
- Heat a tawa (skillet), grease with oil. Pour a ladleful of batter and spread it lightly using back of the spoon.
- Cook the dosa on a medium flame.
- Drizzle oil over the edges and cook till they are golden brown from both sides.
- This batter will make approximately 10 medium size green moong dal dosa.
- Nutritious Green Moong Dal Dosa (Pesarattu) is ready.
- Transfer to a serving plate and serve with chutney or sabzi.
