Pesarattu is a dosa made with whole moong dal (mung bean or green gram). This type of dosa is popular in the South Indian states of Andhra Pradesh and Telangana. Some add a little rice along with moong dal to easily spread the batter on the griddle. Rice also gives a crispy texture to the dosa. However, we won’t be using any rice in our pesarattu recipe and will keep it a complete moong dal affair. A dosa such as this can be roasted crisp, if you get two things right. The batter should be mildly coarse and the temperature of the griddle should be balanced at regular intervals so that it remains even through out the roasting process. We don’t know about you, but we don’t like a soggy dosa.
Our pesarattu recipe will yield 8 dosas, with 99 kilocalories per pesarattu. To follow our pesarattu recipe, you will need the ingredients listed below.
Ingredients, Measurements & Nutritional Values
|Moong dal (Green gram)||200 grams|
|To Make Pesarattu|
|Sunflower oil||1 tablespoon|
Click on the nutritional table below to zoom
- Moong dal is low in fat and rich in dietary fiber and protein. Besides detoxing the body, it improves metabolism and strengthens immune system.
- Moong dal is a good source of iron and reduces the risk of anaemia.
Video Walk Through – Pesarattu Recipe – Mung Bean Dosa
Instructions – Pesarattu Recipe – Mung Bean Dosa
Prep Moong Dal
- Add moong dal to a bowl.
- Add water and soak moong dal for 24 hours or overnight for best results.
- 24 hours later, discard water. Wash and sort moong dal thoroughly.
- Transfer soaked moong dal to a blender.
- Add a tiny piece of ginger, a pinch of asafoetida and salt to your taste.
- Add very little water and blitz into a coarse batter.
- Transfer the batter to a bowl. Add little water and dilute the batter to a semi thick consistency. Watch the YouTube video above to get a better understanding.
- Cover and rest the batter for 30 minutes.
- 30 minutes later, taste the batter and adjust salt to your taste.
- Set a griddle on medium heat for 5 minutes. If required, feel free to grease the griddle with any cooking oil.
- 5 minutes later, balance the temperature of the hot griddle with a splash of water.
- Pour a ladleful of batter and quickly spread it to a circle using the base of the ladle. Again watch the YouTube video above to understand better.
- Drizzle a few drops of sunflower oil and roast for 2 minutes. Now the spread batter will start to bubble up and get cooked. Even after two minutes, if the bubbled surface is wet, flip the dosa carefully.
- Roast for one minute and take it off the heat. Follow the same procedure to make 7 more dosas following our pesarattu recipe. Do not forget to splash water and balance the griddle’s temperature between each dosa.
Serve pesarattu hot with peanut chutney or any South Indian chutney of your choice.
Pesarattu Recipe – Mung Bean Dosa, another healthy recipe, the hissing cooker way.