Pesarattu / Mung Bean Dosa | How to make Pesarattu / Mung Bean Dosa

By Poonam Bachhav  |  6th May 2017  |  
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  • Pesarattu / Mung Bean Dosa, How to make Pesarattu / Mung Bean Dosa
Pesarattu / Mung Bean Dosaby Poonam Bachhav
  • Prep Time

    6

    Hours
  • Cook Time

    4

    mins
  • Serves

    4

    People

9

0





About Pesarattu / Mung Bean Dosa Recipe

Pesarattu a crepe-like flat bread is a popular breakfast recipe from Andhra Pradesh. Basically, it is a dosa made from the batter of green gram ( mung beans). A gluten free and vegan snack.

Pesarattu / Mung Bean Dosa is one dish which makes its accompaniments tastier. With the right mix of flavours, Pesarattu / Mung Bean Dosa has always been everyone's favourite. This recipe by Poonam Bachhav is the perfect one to try at home for your family. The Pesarattu / Mung Bean Dosa recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Pesarattu / Mung Bean Dosa is 360 minutes and the time taken for cooking is 4 minutes. This is recipe of Pesarattu / Mung Bean Dosa is perfect to serve 4 people. Pesarattu / Mung Bean Dosa is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Pesarattu / Mung Bean Dosa. So do try it next time and share your experience of cooking Pesarattu / Mung Bean Dosa by commenting on this page below!

Pesarattu / Mung Bean Dosa

Ingredients to make Pesarattu / Mung Bean Dosa

  • 1 cup Mung beans
  • 2 table spoon rice
  • 1/2 inch ginger piece
  • 2 green chilies
  • 1 tablespoon cumin seeds
  • Bunch of fresh coriander leaves
  • Salt to taste
  • Oil for drizzling over

How to make Pesarattu / Mung Bean Dosa

  1. Take 1 cup mung beans in a bowl along with 2 tablespoon rice and rinse it well. Soak it in 2 cups of water for 5 to 6 hours.
  2. The beans become double their size after soaking. Drain and transfer the beans and rice to a grinder jar along with ginger, coriander leaves, green chillies and cumin seeds. Grind the mixture to a batter using little water.
  3. Add salt and pulse again. Check for dosa like the consistency of the batter ( though the batter will not be as smooth as regular urad dal dosa) and add required water and pulse the batter.
  4. The batter for Pesarattu is ready as it does not require any fermentation.
  5. Grease a heated skillet with little oil and transfer a ladle full of batter at the centre of the skillet. Lower the flame and spread the batter from centre towards the edge using the back of the same ladle in circular movement
  6. Drizzle a little oil on the sides of the Pesarattu and allow it to cook on medium flame until crisp. Flip it and cook on the other side as well.
  7. Repeat the same process for rest of the batter.
  8. Serve the Pesarattu hot with chutney of your choice.

My Tip:

Onion, curry leaves can also be added to the mung beans while grinding as a variation. Finely chopped onions can also be topped while making the Pesarattu.

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