moong dal dosa

Pesarattu are crisp and delicious dosa made from whole mung beans. Healthy &amp; Nutritious too. Vegan as well as gluten free.

Pesarattu | Moong Dal Dosa

green moong beans

green chilly (- chopped)

½ inch ginger (- chopped)

asafoetida ((hing) - optional)

coriander leaves (- optional)

salt

rice flour (- optional)

onion

green chilli (- finely chopped, optional)

coriander leaves

oil or ghee for frying the dosa (- as required)

upma (- as required, optional)

coconut chutney (- as required)

coriander chutney (- as required)

ginger chutney (- as required)

Firstly, pick and rinse the moong beans.

Then soak the moong beans overnight in enough water.&nbsp;

Drain and add the moong beans along with ginger, green chilies, asafoetida, coriander leaves and salt in a grinder jar.&nbsp;

Add some water and grind into a smooth batter.&nbsp;

Remove the batter in a bowl or pan.

Stir in the rice flour and mix well. The consistency should be similar to a dosa batter.&nbsp;

Making Pesarattu Batter

On a griddle or flat pan, spread a little oil or ghee.

With a ladle, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape.

Pour some oil on the sides and in the center of the dosa.

Sprinkle the finely chopped onions, green chilies and coriander leaves.

Press these with the spatula so that they get stuck to the batter which is getting cooked.

Flip and cook both sides a couple of times till crisp and browned.

Serve the moong dal dosa or pesarattu hot with upma and coconut chutney.

Making Pesarattu

Moong dal is the healthier than other lentils, This dosa tastes delicious when eaten with coconut chutney or ginger chutney.

Yellow Lentils (Moong Dal Dosa)

Yellow Lentils (Yellow Moong Dal)

Onions

Chilis

1.5 inch Ginger

tbsp Cumin Seeds

tbsp Turmeric Powder

tbsp Rice Flour

Bunch Coriander Leaves

Soak the Moong dal over night or for 8 hrs.

Add sliced onions, chopped ginger and green chilis to a grinder.

Make a fine paste.

Now add yellow lentils or yellow moong dal to the grinder.

In a big bowl mix onion, ginger, green chili paste, yellow moong dal paste also add cumin seeds, turmeric powder, chopped coriander leaves and rice flour.  Add 2 cups water, if the batter is still thick add little water to maintain the flowing consistency.

Spread the batter on the medium hot tawa in circle, the batter will stick the tawa add few drops of oil and keep it till the dosa is slightly golden brown. Your delicious moong dal dosa is ready, serve it with coconut chutney.

Moong dal dosa are thin breakfast crepes made with skinned and split mung dal/ lentils and spices. These protein-packed lentil crepes are crispy, delicious and make a perfect breakfast.

Moong Dal Dosa

moong dal ((skinned yellow mung dal))

ginger

green chilies

chilies

cumin ((jeera))

salt ((adjust

water ((refer notes))

Ghee (or oil

Rinse moong dal thrice and drain the water. Soak them for 15 to 20 mins. If your lentils are too old, use warm water.

Drain the water and rinse the lentils well.  Add them to a grinder jar along with salt, ginger, green chilies, red chilies, cumin  and 1 cup water. If you soak the lentils longer, use less water.

Grind to a smooth thick, pouring and spreadable consistency. If the batter is too thick, pour more water and blend. I use up ¼ cup more water. (check stepwise photos in the post for consistency)

Preparation

If using cast iron pan, heat it well. Once hot drizzle a few drops of oil and spread it well with a cut onion or a kitchen tissue (careful! hot pan). Let the pan become smoking hot, then sprinkle little water and turn down the heat to low. To use a non-stick you just need to heat the pan until medium hot and not smoking hot.

Pour a ladle full of batter to the center of the pan.  Spread the batter in circular pattern to make a thin moong dal dosa.

Sprinkle little ghee towards the edges. Let cook on a medium high heat until golden. When it is cooked you will see the edges come off the pan on their own.

Turn the moong dal dosa to the other side and cook for a minute or 2. Turn them back and cook on a low heat for a minute until crispy. Fold the dosa and remove to a serving plate.

To make the next dosa, make sure your pan is not too hot but it should be medium hot. If it is too hot, the batter clumps up in the center and won&#39;t let you spread it. So it is essential to reduce the heat during the last 2 mins while you are cooking the previous dosa.

Serve moong dal dosa hot with your favorite chutney.

How to Make Moong Dal Dosa

Love these moong dosa with a sprinkle of onions &amp; coriander leaves (from your tips section). Thank you

I have never made dosa before, mostly because I forget to plan ahead, so I decided to give this recipe a try. So yummy! And your tips for maintaining the heat and oil levels for frying the dosa were perfect and made it so easy even for a beginner. Now I think I'll have to try making  fermented dosa as well. Thanks!

Excellent recipes and a practical guide to a novice like me

Many thanks to you, Swasthi! This is a perfect recipe when one doesn't want to eat rice and/or don't always have the overnight prep time with all other dosa recipes. 

Followed this recipe to the letter. Omitted the added chili and onion. Absolutely fabulous! God bless! My best wishes to you and your family.

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Pesarattu | Moong Dal Dosa

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Top 3 moong dal dosa recipes from across the web

The most viewed moong dal dosa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pesarattu | Moong Dal Dosa

Yellow Lentils (Moong Dal Dosa)

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The most viewed moong dal dosa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine