Pesarattu  | Green moong dosa | pasipayaru dosa

Pesarattu or green moong dosa is a healthy popular breakfast/dinner in Andhra cuisine prepared by whole green gram. Green moong is a low fat, fiber rich high protein legume. It is a filling food with lots of health benefits.

Health conscious people can prefer this pesarattu over regular rice dosa. Even though coming under healthy foods, tastewise this pesarattu is heavenly when taken along with some kara chutney or simple coconut chutney.

In Andhra this pesarattu is served with rava upma as breakfast.

Pesarattu | Green moong dosa | pasipayaru dosa

Pesarattu or green moong dosa is a healthy popular breakfast/dinner in Andhra cuisine prepared by whole green gram. Green moong is a low fat, fiber rich high protein legume. It is a filling food with lots of health benefits. Health conscious people can prefer this pesarattu over regular rice dosa. Even though coming under healthy foods, tastewise this pesarattu is heavenly when taken along with some kara chutney or simple coconut chutney. In Andhra this pesarattu is served with rava upma as breakfast.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Soak Time 6 hours hrs

Total Time 1 hour hr

Course Breakfast, Main Course

Cuisine Indian

Servings 10 Dosas

Calories 97 kcal

Ingredients

  

1x2x3x

• Green moong/green gram dal/pasipayaru – 250gm
• Rice or rice flour – 1tbsp
• Green chillies – 3
• Ginger – 1inch
• Salt – 1tsp
• Water to grind
• Oil to fry dosas
• Onion - 1

Instructions

 

Preparation:

• Soak green gram or pasipayaru for 8 hours or overnight.
• Chop onion finely.

Recipe:

• Grind soaked pasipayaru along with rice or rice flour, green chillies, ginger and salt using required water to a smooth batter.
• The consistency of the pesarattu batter should be like normal dosa batter.
• Add finely chopped onions.
• Heat an iron tawa or non-stick tawa. If using iron tawa spread ½ teaspoon of oil.
• Pour a ladle full of batter and spread it to a full circle as shown.
• Drizzle few drops of oil.
• Fry in medium flame. When the bottom side is done flip it to other side and cook.
• Serve with any chutney or gravy.

Notes

• Soaking green moong is must to get smooth batter. If making for dinner soak in the morning itself.
• Adding onions and coriander leaves is optional. Plain pesarattu also taste great with kara chutney.
• You can even add seasoning by frying mustard seeds, onions, green chillies , ginger chopped and mix it to the batter before making pesarattus.

Nutrition

Calories: 97kcal

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Pictorial Illustration:

• Grind soaked pasipayaru along with rice or rice flour, green chillies, ginger and salt using required water to a smooth batter.

• The consistency of the pesarattu batter should be like normal dosa batter.

• Add finely chopped onions.

• Heat an iron tawa or non-stick tawa. If using iron tawa spread ½ teaspoon of oil.
• Pour a ladle full of batter and spread it to a full circle as shown.

• Drizzle few drops of oil.
• Fry in medium flame. When the bottom side is done flip it to other side and cook.

• Serve with any chutney or gravy.