24/11/2014

PesarattuDosaorMoongDalDosa,HowtomakePesarattuDosaRecipe
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PesarattuDosaorMoongDalDosa,Howto
makePesarattuDosaRecipe

Quick & Easy

By dassana amit on May 25th, 2014 24 Comments

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PesarattuDosaorMoongDalDosaisapopularbreakfastrecipeofAndhraPradesh.
Thisisahealthy&nutritiousDosavariety.VeganaswellasGlutenfree.

SelectCategory

Thedosacanbemadewithwholemoongbeansorspiltmoonglentilswhicharealso
knownasgreengraminEnglish.IusuallymakethePesarattudosawithboththeversions
ofmoongdal.
Thedosamadewithyellowmoonglentilsaremorelikemoongchillas.Whereastheones

Related
Recipes

madewithwholemoongbeanstasteabitdifferent.Butbotharedelicious.PesarattuDosa
isservedwithUpma.Thedosacanbeservedwithcoconutchutney.Theyalsotastegood
withasimplecorianderchutneyalso.
Therearemanyvarietiesdosaservedinindialikemasaladosa,ragidosa,pohadosa,
mixeddaldosa,mumbaimysoremasaladosaandthisMoongDalDosaandsoon.

LetsStartStepbyStepPesarattuDosaor
MoongDalDosaRecipe:

chaklirecipe,howto
makeinstantchakli
recipe|stepwise

1:Firstly,soakthemoongdalovernightinawater.Thesoakedanddrainedmoongbeans
onthenextday.

cornflakeschivdarecipe,
howtomakecornflakes

http://www.vegrecipesofindia.com/moongdaldosapesarattuacripsydosamadefrommoongdal/

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24/11/2014

PesarattuDosaorMoongDalDosa,HowtomakePesarattuDosaRecipe

howtomakecornflakes
chivda|makaichivda

sabudanachiwdarecipe,
howtomakesabudana
chivda

2:Grinditintoasmoothpasteinthemorningwiththegreenchilly,ginger,coriander
leaves,saltwithsomewater.Addthericeflourandstirwell.
howtomakekhoyaor
mawa,homemadekhoya
ormawarecipe

egglessorangecrinkle
cookiesrecipe,howto
makeorangecookies

3:Onagriddle,smearalittleoil/ghee.Withabigspoon,pourthedosabatteronthe

egglesspumpkinmuffins

griddleandusethesamespoonforspreadingthemoongdaldosabatterintoaround

recipe,howtomake

shape.Sprinklesomeofthefinelychoppedonions,greenchiliesandcorianderleaves.

pumpkinmuffinsrecipe

karanjirecipe,howto
makemaharashtrian
karanjirecipe

chivdarecipe(chiwda),
howtomakepohachivda
|namkeenchivda

http://www.vegrecipesofindia.com/moongdaldosapesarattuacripsydosamadefrommoongdal/

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4:Drizzleoilatthesidesandinthecenter.

5:Flipthedosaacoupleoftimestillbothsidesarewellcookedandbrowned.

http://www.vegrecipesofindia.com/moongdaldosapesarattuacripsydosamadefrommoongdal/

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7:Makeallmoongdaldosasthisway.ServeMoongDalDosahotorwarmwithupma
accompaniedwithcoconutchutney.Orjustplainwithsomecoconutchutneyorcoriander
chutney.

Ifyouarelookingformoredosarecipesthendocheckmysoremasaladosa,ravadosa,
soyabeandosa,ragidosaandpavbhajidosa.

MoongDalDosaPesaratturecipebelow:

Moong Dal Dosa or

5.0 from 1 reviews

Pesarattu Dosa
http://www.vegrecipesofindia.com/moongdaldosapesarattuacripsydosamadefrommoongdal/

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PesarattuDosaorMoongDalDosa,HowtomakePesarattuDosaRecipe

PREPTIME

COOKTIME

TOTALTIME

7 hours

30 mins

7 hours 30 mins

pesarattudosacrispanddeliciousdosamadefrom
wholemungbeans.healthy&nutritioustoo.veganas
wellasglutenfree.
AUTHOR: dassana
RECIPE TYPE: breakfast
CUISINE: south indian, andhra cuisine
SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250

ml)
forthedosabatter:
2cupsgreenmoongbeans
1greenchilly,chopped
inchpieceginger,chopped
apinchofasafoetida/hing(optional)
tbspriceflour
cupchoppedcoriander/cilantroleaves(optional)
saltasrequired
forthetopping

SAVE

PRINT

1finelychoppedonion,finelychopped
1greenchili,finelychopped(optional)
afewsprigsofchoppedcoriander/cilantroleaves
oilorgheeforfryingthedosa
servingsuggestions:
upma
coconutchutney
corianderchutney

INSTRUCTIONS
1. Firstly,pickandrinsethemoongbeans.
2. Thensoakthemoongbeansovernightinenoughwater.
3. Drainandaddthemoongbeansalongwiththerestoftheingredientsmentioned
aboveforthebatter.
4. Addsomewaterandgrindintoasmoothpaste.
5. Removethebatterinabowlorpan.
6. Stirinthericeflourandmixwell.
7. Onagriddleorflatpan,smearalittleoil/ghee.
8. Withabigspoon,pourthedosabatteronthegriddleandusethesamespoonfor
spreadingthemoongdaldosabatterintoaroundshape.
9. Poursomeoilonthesidesandinthecenterofthedosa.
10. Sprinklethefinelychoppedonion,greenchiliesandcorianderleaves.
11. Pressthesewiththespatulasothattheygetstucktothebatterwhichisgetting
cooked.
12. Flipandcookbothsidesacoupleoftimestillcrispandbrowned.
13. ServetheMoongDalDosaorPesarattuhotwithUpmaandCoconutChutney.

NOTES
ThisPesarattudosacanalsobemadewithspiltgreengramorsproutedmoong.
Insteadofaddingriceflour,youcanalsomakegroundbothsoakedriceandmoong
beanstogether.
Themoongdaldosacanbehadplaintoo.YoucanservethePesarattudosawith
tomatoketchuptoo.

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chaklirecipe,howto

cornflakeschivda

sabudanachiwda

howtomakekhoya

makeinstantchakli

recipe,howtomake

recipe,howtomake

ormawa,homemade

recipe|stepwise

cornflakeschivda|

sabudanachivda

khoyaormawarecipe

makaichivda

http://www.vegrecipesofindia.com/moongdaldosapesarattuacripsydosamadefrommoongdal/

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PesarattuDosaorMoongDalDosa,HowtomakePesarattuDosaRecipe

egglessorange

egglesspumpkin

karanjirecipe,howto

chivdarecipe

crinklecookies

muffinsrecipe,how

makemaharashtrian

(chiwda),howto

recipe,howtomake

tomakepumpkin

karanjirecipe

makepohachivda|

orangecookies

muffinsrecipe

namkeenchivda

FiledUnder:AndhraRecipes,DalRecipes,HyderabadiCuisine,IndianBreakfast
Recipes,KidsRecipes,RegionalIndianCuisine,SouthIndianRecipes,VeganRecipes
TaggedWith:GlutenFree

{ 24 Responses }
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snehasays
November 18, 2014 at 10:35 am

This recipe has been very helpful. thank u very much

Reply

dassanaamitsays
November 18, 2014 at 12:24 pm

welcome sneha
Reply

Radhikasays
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

dassanaamitsays
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

madhusays
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

dassanaamitsays
August 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

Timsays
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 dont know. Personally, I dont 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. Dont wash your iron pan with
soapy water!
Reply

dassanaamitsays
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

Kamalisays
November 13, 2013 at 9:17 am

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November 13, 2013 at 9:17 am

HiI love the format of your recipes you have both pictures and print versions. I have
been looking for a similar template to post my mothers 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

dassanasays
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

Neelimasays
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

dassanasays
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

Neelimasays
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

dassanasays
October 2, 2013 at 11:57 pm

you can make dosa with the thawed moong sprouts.

Reply

Rashisays
September 6, 2013 at 7:52 am

Dear Dassana,

http://www.vegrecipesofindia.com/moongdaldosapesarattuacripsydosamadefrommoongdal/

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I am a great fan of your food blog. Please help in finding a good cast iron/ iron griddle.
I dont 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

dassanasays
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

Rashisays
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

dassanasays
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

Priyasays
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 doesnt eat onions.
Have been using this method for many years)
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Have been using this method for many years)
Happy cooking
Reply

dassanaamitsays
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

Pavithrasays
March 22, 2013 at 8:28 am

Love your Pesarattu. It is authentic & very very healthy.

Reply

beenasays
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 itsimply cos
its so covered so nicely by u along with pics !
Reply

dassanasays
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.
Reply

MsChandPrakashsays
September 14, 2011 at 8:43 am

i would love to try new recipes for sweets and food and snacks
Reply

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