Indian Vegan crepes -'Dosa' or 'Uttapam' is a favorite. Hit with many of us. Whether its masala dosa, plain dosa, mysore masala dosa, paper dosa or fusion recipes like cheese dosa, paneer dosa and schezwan dosa. However, not many people know about its Andhra cousin- Pesarattu- mung dal dosa. This is a super light green gram dosa which does not need fermentation. Soak mung dal and grind it. Immediately make your breakfast. It does not need fermentation. Traditionally, we serve this crepe with some raw onions and ginger chutney. You can also pair it with coconut chutney if you like.I love making this as you have lentils but not in a curry way. Great recipe for tiffin too with some allam pachadi or tomato pachdi.
Those who have travelled along Andhra and Telangana region are familiar with M.L.A Pesarattu. You will find this in many Andhra restaurants. This is pesarattu upma. Green gram dosa is served in M.L.A quarters in Hyderabad along with some rava upma and ginger chutney/tomato pachadi. This name stuck and it continues.
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Tips to make a hearty breakfast
Pour a ladleful of the batter on a hot cast iron tava. Sprinkle some oil and let it cook until it comes out real clean and crisp. After all, it is nerve-racking at times. You have to make something new all the time and healthy too.
Equipment
- Cast iron tawa/griddle
- Blender
Ingredients
- Soaked moong beans
- Ginger
- Green chillies
- Soaked poha/ rice flakes / avalaki/ atukulu
refer to recipe card for details.
How to make pesarattu?
Below are the step by step pictures to make this crispy dosa.
- Grind the all ingredients into a smooth paste.
- Heat a cast iron pan, pour a ladle of batter on the griddle or tawa. Using the back of the ladle make a circular motion
- Sprinkle a teaspoon of oil and let it cook. Cover it.
- Cook until it starts to separate.Flip and cook for a couple of mins.
- Serve the pesarattu with chutney of your choice. All of them gongura pachadi, coconut chutney, tomato chutney, allam pachadi or idli podi taste great. Also some finely chopped onions optionally.
Related recipes
If you are looking for more south Indian recipes, there is a whole world of amazing dishes out there.
Andhra style Pesarattu recipe | green gram dosa recipe
Equipment
- cast iron pan / dosa tawa
- Vitamix blender
- ladle
- slotted spoon
Ingredients
- ½ cup Poha/ Rice flakes
- 1 ½ cup whole green moong dal / whole green gram dal soaked overnight or 4-6 hrs
- 1 small piece ginger 1 chilli
- ½ cup coriander
- Salt as per taste
- Oil for cooking
Instructions
- Grind all ingredients with little water to obtain a smooth batter.
- Heat a griddle/tava and pour half cup of batter and spread it evenly.
- Cooking with few drops of oil on low flame.
- Serve hot with coconut chutney.
Nutrition
FAQs
Yes, although its best to have it fresh. Batter lasts 1-2 days in fridge.
Dal ka paratha
Moong dal chilka
Easy moong dal halwa
Moong dal ke pakode
Moong dal kachori
Air fried moong dal
This crepe is for all those food lovers who want to increase the protein content. Unlike western crepes and pancakes which have eggs and flour, this is gluten-free.It is very light and easy to digest.
Conclusion: pesarattu dosa or green moong dosa is a signature breakfast of andhra cuisine which is one of the best forms of protein rich variety of dosa.
Ramesh says
Very nutritious and easy to cook.