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Moong Dal Dosa – Pesarattu

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For the dosa batter:

Green moong beans

2 cups

Green chilli, chopped


Piece of ginger, chopped

½ inch

Asafoetida/hing (optional)

A pinch

Rice flour

¼ tablespoonful

Chopped coriander/cilantro leaves (optional)

¼ cup


As per taste

For the topping:

Finely chopped onion, finely chopped


Green chilli, finely chopped (optional)


Sprigs of chopped coriander/cilantro leaves

A few

Oil or ghee for frying the dosa

As required

Serving suggestions:



Coconut chutney


Coriander chutney



Pick and rinse the moong beans; soak them overnight in enough water; drain and add the moong beans along with the rest of the Ingredients: mentioned above for the batter.  Add some water and grind into a smooth paste. Remove the batter in a bowl or pan. Stir in the rice flour and mix well. On a griddle or flat pan, smear a little oil/ghee. With a big spoon, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape. Pour some oil on the sides and in the centre of the dosa. Sprinkle the finely chopped onion, green chillies and coriander leaves. Press these with the spatula so that they get stuck to the batter which is getting cooked. Flip and cook both sides a couple of times till crisp and browned. Serve the Moong Dal Dosa or Pesarattu hot with Upma and Coconut Chutney.


This Pesarattu dosa can also be made with spilt green gram or sprouted moong.

Instead of adding rice flour, you can also make ground both soaked rice and moong beans together.

The moong dal dosa can be had plain too. You can serve the Pesarattu dosa with tomato ketchup too.

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