Easy Pesarattu Dosa recipe

Kritunga-Pesarattu dosa recipe

The best way to begin your day is to eat these healthy green dosa made of moong beans. Pesarattu or moong dosa are crisp crepes made with slightly spiced moong bean batter and are a speciality in the book of South Indian breakfast recipes especially from the Andhra cuisine. Today we will share one of the best healthy indian breakfast recipes that is pesarattu dosa recipe. But first let us start with what does the word “Pesarattu ” mean?

‘Pesarattu’ is a Telugu word derived from two words pesara means “moong dal” and attu means “dosa”. Thus Pesarattu literally means moong dal dosa. Pesarattu is also called pesara dosa in telugu language. 


Pesarattu dosas are a rich source of protein for vegans and vegetarians. If you skip asafoetida from the pesarattu recipe this dish is also considered one of the healthy indian breakfast recipes that is gluten-free. They are very easy to make and the dosa batter can be stored and used for 2 days if preserved perfectly. Pesarattu is served with upma, ginger chutney and coconut chutney 


Soak the moong beans in water for 4 to 6 hours and then grind them with some herbs and spices.

Unlike most of the South Indian breakfast recipes, green dosa we don’t need to ferment the batter. You can use the batter straightway after grinding it in a mixer grinder or the traditional hand grinder.

Pesarattu dosa recipe can be made in 2 ways. One with whole moong beans and the other with split yellow moong lentils. It is usually preffered to make pesarattu with both whole green moong dal and the split husked yellow mung lentils used as a combination.

How to make Pesarattu

This recipe will help you have a wholesome pesarattu breakfast for a healthy lifestyle.

Making batter

1. Rinse ½ cup whole moong beans and 2 tablespoons of rice a couple of times in water. Then soak the moong beans and rice for 4 to 6 hours or overnight. Drain all the water. 

2. In a blender or mixer-grinder, add the moong beans and rice after draining all the water. You can even rinse the moong beans and rice before grinding.

Add 1 green chilli (chopped), 2 tablespoons chopped coriander leaves, 1 inch ginger (chopped), ½ teaspoon cumin seeds, 1 pinch asafoetida (optional), salt as per taste and ⅓ to ½ cup water. Skip asafoetida for a gluten-free moong dal dosa.

3. Grind to a smooth batter. The batter consistency is similar to that of a regular dosa batter


If the batter looks thick, then add 1 to 2 tablespoons more water.

If the batter looks thin, then add 1 to 2 tablespoons of rice flour. You can even add gram flour (besan).

Making pesarattu

4. On a tawa, put in some oil or ghee with a paper towel or with half of an onion. Keep the heat to low or medium-low when spreading the pesarattu batter.

With a big spoon, pour the pesarattu batter on the pan and use the same spoon to spread the batter into a round shape. Do not spread oil on it for a non-stick pan.

5. Sprinkle some finely chopped onions, chopped green chilies (optional) and coriander leaves (optional). I have not added green chillies and coriander leaves when taking these photos.

Press these with the spatula so that they get stuck to the batter which is getting cooked. Drizzle oil at the sides and in the center. Fold and serve moong dal dosa. Make all pesarattu this way with the rest of the batter. Serve pesarattu hot or warm with upma accompanied with ginger chutney or coconut chutney. 

This pesarattu dosa recipe south indian breakfast recipe is a healthy Indian breakfast recipe will give you the energy you need for work. However, cooking food while you are already running late is messy, Kritunga has a collection of authentic Andhra South Indian breakfast recipes for you to enjoy and take you back to your roots. Visit Kritunga today for all your Andhra meal cravings. 

Leave a Reply

Your email address will not be published. Required fields are marked *