Moong daal dosa(Pesarattu)

I guess this is a Andhra dish, its called Pesarattu(I got it from a Tamil friend). I got this in some book. Tried it and it came out very nice. I prefer this with tomato chutney.

Rice 1 cup
Moong daal 1 cup
Onion 1 large
Ginger 2” piece
Green chillies 2-3
Coriander leaves 2-3 strands
Cumin seeds (Jeera) 1 tea spn

Soak rice and moong daal overnight. Grind with ginger, chillies, coriander leaves and salt. Add finely chopped onion and jeera.
Make dosa. Serve hot with tomato chutney.

Serves : 5
Preparation time : 10min

42 thoughts on “Moong daal dosa(Pesarattu)”

  1. Shilpa,

    Can you post the recipe for tomato chutney? I recently saw it being prepared on Khana Khazana, but Sanjeev had used Bhavnagari chillies and I’m not sure they are available in the US.

    I’ve been looking for a good tamatar chutney recipe for sometime now!!

    1. hi preeti u can check for the tomato chutney recipes in the website there u can find many recipes.

  2. Shilpa:
    Pesarattu is actually from Andhra. Healthy dosa, goes well with coconut chutney too, only change we do is instead of grinding g.chillies, ginger, corriander leaves, we chop them into really fine pieces, sprinkle over the Spreaded dosa on griddle. Tastes yummy:) hey i am drooling:)


  3. Preeti, Do try tomato chutney & let me know how it came out.

    KM, I had a Tamil friend who always used to mention about pesarattu. So I thought it must be a Tamil dish. I always get confused abt tamil & telugu names, somehow they both sound the same to me :(.

  4. Rhea, I used yellow moong daal for this dish. I think you can also use the green one (with-skin moong daals or any other daals are usually more healthy).

  5. hello,
    well it was surprising when i stumbled upon this dish.its a favourite in our house!!!!!!!! just wanted 2 ask if u can make some other alterations in this recipe????

  6. Hi Shilpa,
    This is a famous “Andhra” dish served in combination with Upma calling it as “Pesarattu Upma” and generally ginger chutney is served as its side dish.
    Variation: If u donot want 2 add rice u can evenskip it & prepare. u’ll get little soft dosas.
    One of my friend(4’m B’lore)used 2 get Dhal Idli(4-5 varities of dhal are used in 2 prepare the batter).This tastes good plain only; without any side dish. If u can get me the recipe i’ll b the happiest.
    Thanks 4 sharing so many recipes. Let ur recipes b pouring. Ur’s jo 🙂

  7. Hi shilpa,
    Thanks for the receipe. I was wondering how come the dosas turn out to be green with yellow moong daal.


  8. Hi Shilpa,

    Thanks for the recipes..
    (have checked many of the items)
    I wanted to know wht i can do with moong dal flour.
    I had brought it by mistake instead of chana dal flour to make pakoras.

  9. Hi shilpa. I noticed in one of the websites for Black-eyed peas vada. Was not sure what this Black-eyed peas is. Due you have a recipy for that?


  10. Dear Shilpa…

    Nice to see your website, make me want to try all indian food here…
    i came from indonesia, but i stay in oman now. Suddenly i like indian food. And when i came to the indian restourant, i try daal , and that is very delicious. The colour is yellow with nut.
    Can u post the receipe for delicious daal?
    thank u before and after of ur reply

    Shilpa: Aisha, there are many dal recipes on the site. Please click “daals and curies(gravies)” section.

  11. Hi Shilpa,

    I stumbled upon your blog when I google-d for the recipe of maddur-vada. Great work indeed. Being an Andhrite but living in Bangalore for years now, felt very good to find out the recipes of traditional Konkan dishes which are so popular.

    The original pesarattu from Andhra is made of whole green moong and the spices as mentioned by you sans the rice flour. You may find the following link for the protien packed, authentic Andhra pesarattu interesting:

    Keep up the great blog!
    – Kanchana

  12. Hey shilpa,

    I was browsing your blog for many days,but dint dare to try anything.As i said , i m just a beginner..a girl who has never stepped in the kitchen.
    But after reading out all the success stories in your comments section, i said to myself..umm lemme give it a try..
    The first dish i prepared was this i love it..Its my menu for sundays when the mess has a holiday..I eat it here in pune at a south indian restaurent.But ,when I prepared this dosa when i went home (m wrking in pune) my mom was stunned…and it turned out to be really yummy 🙂

    A BIG THANKYOU to u 🙂

    For me next on list is Dates cake..hence askin u many questions on that.


  13. Hi Shilpa,
    Stumbled onto ur blog. Good job there. Nice to see Konkan recipes. What I wanted to ask u was, it is not necessary to leave the ground batter for the moong dal dosa or idli to ferment again for a few hours.? Thanks

    Shilpa: It is not necessary for all dosas and idlis. For this recipe, it is not required

  14. Hi Shilpa,
    Love all your recipes, specially since I don’t know how to make authentic Konkani dishes. I am thinking of making these for the evening, so wondering if soaking the rice & daal for say 7 hours during day time will be ok.

  15. Hi,

    When you say moong dal, are you referring to the green grams (moong) or the yellow dal called moong dal. I usually make it with green gram.


    1. I used yellow dal. But I have read that authentic pesarattu is made with green gram (whole moong). So I also make it with green gram.

  16. I prepared this Dosa for today’s breakfast. It was really good ! Thanks for the recipe. I added some extra rice flour as the batter turned out to be little less than required quantity. But, it was very tasty !

  17. Hi Shilpa,

    In other website i found that they are using only 1-2 tbsp of raw rice. But ur recipe says equal quantity of rice and dal…which one should i follow.

  18. Hi,

    If you could tell us how much water you use to soak the ingredients and while grinding for all the dosa recipes that would be helpful.



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