Pesarattu Dosa Using Green Moong Dal Dosa Batter

Easy, healthy, quick and nutritious pesarattu dosa (Indian style savory thin pancakes or crepes) using pesarattu batter or green moong dal (whole green mung beans) batter for breakfast, dinner or snack!

Course Breakfast, Snack

Cuisine Indian

Keyword dosa recipes, green moong dal recipe, moong dal dosa, mung bean recipes, pesarattu, pesarattu batter, pesarattu dosa recipe

Prep Time 10 minutes

Cook Time 15 minutes

soaking time for moong dal 5 hours

Servings pesarattu dosa

Calories 95kcal

Author Recipe Garden

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!

Nutrition