Pesarattu dosa or green moong dal dosa using dosa batter made from green moong dal or whole green mung bean without rice. Pesarattu is a simple yet delicious dosa made using pesara (mung bean as known in telugu language in India) which is also known as pesara pappu.
Pesara pappu means green moong dal and the pesarattu dosa is easily made using a dosa batter made from green moong dal, salt and spices.
Unlike the rice dosa batter, this pesarattu dosa batter doesn’t need any fermentation, but it’s a good idea to let the batter rest for about half an hour.
If you are in a hurry, you can skip that and you can immediately start making the dosa once the batter is made.
This dosa is gluten free as the moong dal is naturally gluten free and it is also a better option for those who are looking for weight loss or those who wants to eat more healthy.
This is not a traditional, authentic recipe for pesarattu dosa, but this is an adapted easy dosa recipe which is more simple and easy to follow.
What Is Pesarattu Or Moong Dal Dosa ?
Moong dal dosa is simply dosa made using moong dal or mung beans.
Mung beans is rich in proteins and very commonly used in Indian cooking.
I have a post here on how to cook mung beans on stove top, pressure cooker and instant pot pressure cooker.
Mung beans or moong dal (as known in India) is most popularly used to make dal curry in many different ways.
You can find here green moong dal curry on stove top, green moong dal curry in instant pot, sweet potato mung bean stew or curry, green moong dal with coconut (also known as cherupayar thoran) which are all delicious, nutritious and easy to make!
You can also find here mung bean soup in instant pot which so easy to make, delicious, healthy and nutrious!
Including moong dal with skin (green moong dal) in diet is so healthy as it is full of nutrients and they are low in calories compared to rice.
When you replace rice with moong dal in recipes like dosa, it is more healthy, protein rich and nutritious.
Moong dal dosa is also gluten free and so you can include it in your diet even if you want to follow a gluten free diet.
Though rice is also gluten free, it has more calories and carbohydrates and also it is not very diabetic friendly if you use it frequently.
Using moong dal in recipes like dosa is a great alternative to using rice in dosa, as it may be a better option for gluten free diets & diabetic friendly diets (of course make sure to check with your doctor if you have any medical problems and wants to make any change, as this is only a discussion and I am not a doctor).
You can find more about the health benefits of green moong dal or mung beans here.
You can make dosa using yellow moong dal or whole green moong dal.
However, only the moong dal dosa made using the whole green moong dal is known as pesarattu dosa, while the yellow moong dal dosa is referred as simply moong dal dosa or moong dal cheela (chilla).
You can find here the recipe for yellow moong dal dosa if you want to make yellow moong dal dosa.
While green moong dal is the whole beans with the green skin on, yellow moong dal is the skin removed dal which looks yellow in color.
Both yellow and green moong dal are great for making dosa, but to make dosa using green moong dal, you need to soak the beans a little longer than the yellow moong dal.
Dosa prepared using green moong dal or whole green mung beans is so nutritious, healthy and easy to make.
Unlike the rice dosa (which is very delicious and most popular in India), moong dal dosa doesn’t require much soaking of the beans, and so you can prepare it quite easily.
The batter also do not need to be kept for fermentation for several hours, which is a necessary step in making rice dosa, though you can also prepare instant rice dosa with rice powder which is very easy also.
Since we only use mung beans (moong dal as known in India), this dosa is naturally gluten free and also more nutritious, fiber rich and healthy than dosa made using white rice!
So here is how you can make this easy, simple and delicious moong dal dosa using whole green moong dal or mung beans.
How To Make Pesarattu Dosa Using Pesarattu Dosa Batter?
We use the following ingredients to make easy and yummy green moong dal dosa at home.
Ingredients for pesarattu dosa
green moong dal 1 cup
water as needed for soaking the dal and making the batter
salt adjust to taste
onion powder 1 teaspoon
garlic powder 1 teaspoon
ginger powder ½ teaspoon
green chilies 2 (optional)
ghee or oil as needed to make dosa
Step by step instructions
To make pesarattu dosa batter:
Wash the green moong dal very well and soak in enough water for 4 to 5 hours until its softened.
Once soaked, drain the water used for soaking and wash the green moong dal again.
Transfer the moong dal to a blender or food processor along with enough water (I used about 4 cups of water) and green chilies (if using).
Blend well to make the dosa batter.
The consistency of the batter is just like the usual rice dosa batter consistency, slightly thick but you should be able to pour it easily to make the dosa.
Also add the salt, garlic, onion and ginger powders, mix well to combine evenly in the batter.
Let the batter rest for about 30 minutes to 1 hour. Just before making the dosa, give the batter a good stir!
To make the pesarattu dosa:
Heat a non stick or iron pan, grease well.
Once the pan is hot, add one ladle of batter, spread it in the pan just like you do for regular dosa and cook in medium heat until one side is cooked.
I have found that spreading the batter thin to make crispy, thin dosa works the best for this moong dal dosa, than making thick pancake like dosa.
When spreading thinly, it cooks much faster and also tastes great!
You may also add a little ghee (or butter or oil) to make the dosa more crispy.
Once the first side of the dosa is cooked (in about a couple of minutes), carefully flip the dosa and cook the other side too until the dosa has formed light brown spots.
Transfer the dosa to a serving dish, serve it hot along with chutney or any side dishes of your choice.
Similarly make all dosas until the batter is over. The green moong dal dosa tastes the best when its served hot!
More dosa recipes:
how to make batter for rice dosa and idli
Below you can get the recipe for pesarattu dosa or green moong dal dosa in detail.
Pesarattu Dosa Using Green Moong Dal Dosa Batter
Ingredients
- 1 cup green moong dal
- water as needed for soaking the dal and making the batter
- salt adjust to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- 2 green chilies optional
- ghee or oil as needed to make dosa
Instructions
To make pesarattu batter
- Wash the green moong dal very well and soak in enough water for 4 to 5 hours until its softened.
- Once soaked, drain the water used for soaking and wash the green moong dal again.
- Transfer the moong dal to a blender or food processor along with enough water (I used about 4 cups of water) and green chilies (if using).
- Blend well to make the dosa batter. The consistency of the batter is just like the usual rice dosa batter consistency, slightly thick but you should be able to pour it easily to make the dosa.
- Also add the salt, garlic, onion and ginger powders, mix well to combine evenly in the batter. Let the batter rest for about 30 minutes to 1 hour. Just before making the dosa, give the batter a good stir!
To make pesarattu dosa
- Heat a non stick or iron pan, grease well.
- Once the pan is hot, add one ladle of batter, spread it in the pan just like you do for regular dosa and cook in medium heat until one side is cooked.
- I have found that spreading the batter thin to make crispy, thin dosa works the best for this pesarattu or moong dal dosa, than making thick pancake like dosa. When spreading thinly, it cooks much faster and also tastes great!You may also add a little ghee (or butter or oil) to make the dosa more crispy.
- Once the first side of the dosa is cooked (in about a couple of minutes), carefully flip the dosa and cook the other side too until the dosa has formed light brown spots.
- Transfer the dosa to a serving dish, serve it hot along with chutney or any side dishes of your choice.Similarly make all dosas until the batter is over. The pesarattu or green moong dal dosa tastes the best when its served hot!
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