Pesaratu (Moong Dal Dosa) | How to make Pesaratu (Moong Dal Dosa)

By Sudha Sridhar  |  24th Feb 2017  |  
5 from 1 review Rate It!
  • Pesaratu (Moong Dal Dosa), How to make Pesaratu (Moong Dal Dosa)
Pesaratu (Moong Dal Dosa)by Sudha Sridhar
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About Pesaratu (Moong Dal Dosa) Recipe

A dosa variant from the land of chutneys and pickles- yes Andhra. This pleasant green dosa is healthy and unlike the regular dosa doesn't require fermentation. It tastes best with a pungent peanut chutney. ( Recipe in my foodbook 'Ch se Chutney')

Pesaratu (Moong Dal Dosa), a deliciously finger licking recipe to treat your family and friends. This recipe of Pesaratu (Moong Dal Dosa) by Sudha Sridhar will definitely help you in its preparation. The Pesaratu (Moong Dal Dosa) can be prepared within 240 minutes. The time taken for cooking Pesaratu (Moong Dal Dosa) is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Pesaratu (Moong Dal Dosa) step by step. The detailed explanation makes Pesaratu (Moong Dal Dosa) so simple and easy that even beginners can try it out. The recipe for Pesaratu (Moong Dal Dosa) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Pesaratu (Moong Dal Dosa) from BetterButter.

Pesaratu (Moong Dal Dosa)

Ingredients to make Pesaratu (Moong Dal Dosa)

  • Split green gram with skin (Chilkewaali Moong dal)) - 2 cups
  • rice - 1/2 cup
  • ginger - 2
  • green chillies - 2-4
  • cumin seeds (Jeera) - 2 tsp
  • onion (chopped) - 1/2 cup
  • coriander leaves (chopped) - 1/4 cup
  • oil - 1/4 cup
  • salt to taste
  • water for grinding the batter

How to make Pesaratu (Moong Dal Dosa)

  1. Clean and soak the green gram and rice together for 4 hours.
  2. While the dal and rice are soaking chop onions and coriander leaves.
  3. Grind the soaked green gram and rice along with ginger and green chillies.
  4. Add salt and water to get a pouring dosa batter consistency, neither too thick nor too thin.
  5. Add the cumin seeds and mix. Your batter is ready.
  6. Heat a dosa griddle (tawa) and smear a little oil on the surface.
  7. When the tawa is medium hot pour the batter and quickly spread it out evenly.
  8. Sprinkle some of the chopped onion and coriander leaves.
  9. Pour a tsp of oil along the edges of the pesaratu.
  10. When one side of the pesaratu is cooked flip it over and cook the other side too. Gently flip the pesaratu so that it doesn't tear.
  11. Serve hot with peanut chutney ( Recipe in my foodbook 'Ch se Chutney'

My Tip:

When planning for a weekend breakfast soak the dal and rice overnight so that it is ready for grinding in the morning.

Reviews for Pesaratu (Moong Dal Dosa) (1)

Preeti Gurung2 years ago

Unique one! I like it

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