Pesarattu, a protein-rich green gram dosa, has been a cherished breakfast staple across India for ages. Made from whole green moong dal, this dosa combines the crispness of a crepe with the goodness of lentils, offering a perfect blend of flavor and health.
Unlike traditional dosa, pesarattu doesn't require fermentation, making it an excellent choice for those looking to whip up a wholesome meal in no time. Packed with protein and fiber, it's a satisfying way to kick-start your day with energy and balance.
Why Pesarattu Stands Out
- No Fermentation Required: Skip the waiting game-just soak, blend, and cook for a quick and healthy meal.
- Nutritional Powerhouse: Packed with protein, fiber, and vitamins, pesarattu is a complete meal that keeps you energized.
- Customizable and Versatile: Add ginger, green chilies, or spices to the batter for extra flavor, and pair it with chutneys or upma for variety.
Jump to:
Ingredients
To make the perfect pesarattu, you'll need a handful of wholesome ingredients:
- Green Moong Dal (Green Gram): The star ingredient, rich in protein and fiber.
- Ginger and Green Chilies: For a subtle kick of spice and flavor.
- Cumin Seeds: Adds warmth and enhances digestion.
- Rice Flour (Optional): For extra crispiness.
- Onions and Coriander: To sprinkle on top, adding freshness and crunch.
- Salt and Water: To season and adjust the consistency of the batter.
See recipe card for quantities.
Instructions
Here's how to make the perfect pesarattu dosa in a few simple steps:
- Step 1: Wash the green moong dal thoroughly and soak it in water for 4-6 hours or overnight.
- Step 2: Drain the soaked dal and blend it with ginger, green chilies, cumin seeds, and a little water until smooth.
- Step 3: The consistency should be similar to pancake batter-not too thick or runny.
- Step 4: Add salt and adjust the consistency of the batter if needed.
- Step 5: Heat a tawa or cast-iron skillet on medium heat and grease it lightly with oil or ghee.
- Step 6: Pour a ladleful of batter onto the tawa and spread it evenly in a circular motion to form a thin dosa.
- Step 7: Sprinkle finely chopped onions, coriander, cumin seeds and green chilies on top while the batter is still wet.
- Step 8: Pair with ginger chutney, coconut chutney, or upma for a delicious and balanced meal.
Hint: Drizzle oil around the edges and cook until the edges start lifting. Flip the dosa and cook for another minute if desired.
Tips
- Soak Well: Soaking the green moong dal for at least 4 hours ensures a smooth batter and enhances digestibility.
- Adjust Consistency: If the batter is too thick, add water gradually to achieve the perfect spreadable consistency.
- Even Spreading: Spread the batter quickly in a circular motion for a thin, crisp dosa.
- Tawa Temperature: Ensure the tawa is hot but not smoking; a drop of water should sizzle before pouring the batter.
- Optional Crispiness: Adding a tablespoon of rice flour to the batter can make the dosa extra crispy.
Substitutions
Pesarattu is versatile and can be adapted with a few ingredient swaps to suit your pantry or preferences without compromising its taste or nutrition:
- Green Moong Dal: Swap with split yellow moong dal for a slightly different flavor.
- Oil/Ghee: Use coconut oil for a hint of aroma or skip for a low-fat version.
- Toppings: Replace onions with grated carrots or chopped spinach for added nutrition.
Variations
Pesarattu can be adaptable to different tastes and dietary needs. Here are some ways to change it up:
- Protein Boost: Add soaked chana dal or toor dal to the batter for an even higher protein content.
- Spicy Pesarattu: Blend a few more green chilies or sprinkle red chili powder on the dosa for extra heat.
- Stuffed Pesarattu: Add a spiced potato filling, similar to masala dosa, or sautéed vegetables for a hearty twist.
- Mini Pesarattu: Make smaller, bite-sized dosas for a fun and kid-friendly snack.
- No-Topping Version: Skip the onions and toppings for a plain, minimalist dosa that pairs beautifully with chutneys.
Equipment
Having the right tools ensures your pesarattu dosa turns out perfect every time:
- Blender or Food Processor: To grind the soaked green moong dal into a smooth batter. A high-speed blender works well for smaller quantities, while a wet grinder is ideal for larger batches.
- Tawa or Cast-Iron Skillet: A non-stick tawa or a well-seasoned cast-iron skillet is essential for evenly cooked, crispy dosas.
- Ladle: For spreading the batter on the tawa with ease.
- Spatula: To flip the dosa without tearing it.
Storage
Pesarattu batter is best used fresh, but you can store it for later use with a few simple tips:
- Refrigeration: Store the batter in an airtight container in the refrigerator for up to 2 days. Stir well and adjust the consistency with water before using.
- Freezing: For longer storage, freeze the batter in portions using freezer-safe containers or bags. Thaw overnight in the refrigerator and stir well before use.
- Cooked Pesarattu: Refrigerate leftover dosas in an airtight container for up to 1 day. Reheat on a tawa to restore crispness.
Top Tip
To achieve the crispiest pesarattu, make sure your tawa is well-heated before spreading the batter. A drop of water should sizzle and evaporate instantly when it hits the surface. Additionally, drizzle a little oil around the edges to enhance crispiness and flavor.
Nutrition
One serving of Pessaratu, which is 3 Dosas, contains 296 calories with 14g of protein, 7g of fiber and 37g of carbs.
FAQ
Soaking is essential to soften the dal for blending and to improve digestibility.
Ensure the tawa is well-heated and seasoned. If using a cast-iron tawa, grease it lightly before pouring the batter.
While it's not necessary, you can ferment the batter for a few hours for a slightly tangier flavor.
Yes, sprouted green gram works wonderfully and adds more nutrients to the pesarattu. Blend the sprouts just like soaked dal for a slightly nutty flavor.
Pesarattu pairs beautifully with ginger chutney, coconut chutney, or upma. Adding yogurt or a boiled egg on the side can make it a balanced meal.
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Pairing
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Pessaratu
Ingredients
For Batter
- ½ cup Whole Green Moong Dal
- 1 inch ginger
- 2 green chilies
- ¼ cup cilantro
- 2 teaspoon salt
For Toppings
- ⅓ cup onions
- 1 tablespoon cumin seeds
- ¼ cup cilantro
- ⅛ cup ghee
Instructions
Soaking the Moong Dal
- Wash the moong dal under running water until the water runs clear
- In a bowl, soak the moong dal in enough water for 6 hours, or preferably overnight
Grinding the Batter
- After soaking, drain the water from the moong dal
- In a blender or grinder, add the soaked moong dal along with green chili, ginger and cilantro1 inch ginger, 2 green chilies, ¼ cup cilantro
- Grind the mixture into a smooth paste, adding water as needed. The batter should be smooth and of pouring consistency
- Transfer the ground moong dal batter to a mixing bowl and add salt to taste
Preparing the Moong dal Dosa Batter
- Adjust the consistency of the batter by adding water if it's too thick. The batter should be thin enough to spread easily on the dosa tawa
- Making Moong Dal Dosas
- Heat a non-stick or cast-iron dosa tawa (griddle) over medium heat
- Once the tawa is hot, pour a ladleful of moong dal dosa batter onto the center of the tawa
- Using the back of the ladle, spread the batter evenly in a circular motion to form a thin dosa
- Add cumin seeds, raw onions, cilantro and drizzle some oil or ghee around the edges of the dosa
- Cook the dosa for 2-3 minutes on medium heat until the edges start to lift off the pan and the bottom turns golden brown
Serving
- Serve the hot and crispy moong dal dosa immediately with coconut chutney, green chutney, or any other accompaniments of your choice
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