Thursday, April 03, 2014

Pesarattu Dosai | Andhra Pesarattu recipe

The first time I tasted this Pesarattu dosai is at my MIL's sister's place. It was so soft and flavourful and was prepared with Yellow moong dal. I thought that it was a type of Adai, but instead of mixed dals,she had done with yellow moong only. When I came across authentic Pesarattu recipes, only then I realised that this was the one our chithi had done, but with a slight variation.It is a Signature Andhra breakfast recipe which is usually served with Upma as a filling. Though a typical Andhra-style Pesarattu uses green moong bean, I have shared below my chithi's version of this popular breakfast dish. But, do feel free to use whole green moong in place of yellow moong for added nutrition and varied taste.

Soaking time : 2-3hrs
Preparation time : 20mins
Cooking time : 30mins
Makes : 8-10


Yellow moong dal - 1cup
Raw rice (not idli rice) - 1/4cup
Urad dal - 1/4cup
Toor dal - 1tblsp
Ginger - 1/2 an inch piece
Green chilli - 2
Red chilli -2
Curry leaves - 2 sprigs
Corriander leaves - 1 handful
Grated coconut - 1/2cup
Asafoetida - 1/4tsp
Salt - As needed
Oil - 3-4tblsp 


1.  Wash and soak rice together with dals for about 2-3hrs. If using whole green moong, you can increase this time by another 2hrs or even overnight.

2.  Drain and grind this along with ginger, chillies, curry leaves, corriander leaves and salt. This helps to heighten their flavours. Stir in the asafoetida and grated coconut to the prepared batter.

3.  Heat an iron skillet and spread 1-2 ladle-full of the batter into a dosa.Take less batter and spread thinly if you would like a crispier one.If you love a spongy pesarattu, then spread accordingly. Drizzle a teaspoon of oil around the outer side.

4.  When it turns golden brown on the sides and bottom, flip over and cook for another 1min. I personally find that the second side does'nt get to reach a perfect golden brown. That is perfectly ok.

Enjoy hot Pesattu with your favourite chutneys and sambar.

Sending this as my first entry for the lovely event 'Vegan Thursdays' hosted by Priya Suresh. Thanks so much Priya for giving this wonderful opportunity.



  1. Nutritious and protein rich dosa, one of my fav with ginger chutney.

  2. Thank you Priya for your kind words and support. Hugs :)

  3. I have tried this recipe with normal moong dal and Safe Foods Moong Dal and found it to be more tasty. Is that because of the organic thing??