Pesarattu- moong dal dosa

Indian Vegan crepes -‘Dosa‘ or ‘Uttapam’ is a favorite. Hit with many of us. However, not many people know about its Andhra cousin-  Pesarattu- mung dal dosa. This is a super light green gram dosa. Soak mung dal and grind it. Immediately make your breakfast. It does not need fermentation. Traditionally, we serve this crepe with some onions and ginger chutney.

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 upma and ginger chutney/tomato pachadi. This name stuck and it continues.

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.

You can eat it with some coconut chutney if you don't have ginger at home.

I love making this as you have lentils but not in a curry way. Great recipe for tiffin too.

Tips to make a hearty breakfast

Make it on cast iron tava for best results. 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.

Can we keep Pesarattu batter in fridge?

Yes, although its best to have it fresh. Batter lasts 1-2 days in fridge.

Ingredients

How to make pesarattu?

1. Grind the all ingredients into a fine batter.
2. Heat a cast iron pan, pour a ladle of batter on the griddle or tawa.
3. Sprinkle a tsp of oil and let it cook. Cover it.
4. Cook until it starts to separate.Flip and cook for a couple of mins.
5. Serve the pesarattu with coconut chutney and some chopped onions optionally.

Read the Pesarattu- mung dal dosa recipe below:

Print Recipe

3.75 from 4 votes

Pesarattu- mung dal pancake

Pesarattu is best served with coconut & spicy ginger chutney

Prep Time10 mins

Cook Time30 mins

Course: Breads

Cuisine: Indian

Keyword: MLA Pesarattu, mung dal dosa, pesarattu

Servings: 6

Ingredients

• ½ cup Poha/ Rice flakes
• 1 ½ cup whole Mung 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

Serving: 1g

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