Moong Dal Dosa | Pessaratu | Andhra Style Pesarattu

“Moong Dal Dosa | Pesarattu | Andhra Style Pesarattu” is one breakfast recipe which is ready in minutes,you just need to soak Moong dal overnight and this dosa needs no fermentation. When I first moved to Hyderabad, I had this dosa for the first time in my office cafeteria and since then it became one of my favourite as it is healthy and wholesome.

Moong Dal dosa is called pesalu in telugu and is a popular breakfast recipe. It has the benefits of moong dal which is a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins. They are also a very filling food, high in protein, resistant starch and dietary fiber.This is one healthy breakfast option which you can prepare which minimum/ no oil on a non-stick dosa tawa and it can get you going for a long day ahead.

Serves: 4

Preparation time: 10 mins.

Cooking time: 10-15 mins.

Ingredients:

1 cup whole green moong dal (soaked overnight or atleast 5 hours)

1 medium sized onion (roughly chopped)

1 inch ginger (roughly chopped)

2 green chillies (roughly chopped)

½ teaspoon red chilli powder

Salt to taste

Chopped coriander leaves

Oil to pan fry

Directions:

1. Wash and soak moong dal overnight and with enough water.
2. Next day or after 5 hours, drain the dal and transfer to mixer jar.
3. Add in green chillies, ginger, salt, red chilli powder to it.
4. Grind all ingredients until you get a smooth batter of dosa consistency (not too thin and not too thick).
5. Adjust the consistency by adding little water if needed.
6. Heat a non stick dosa tawa and put little oil.
7. Put around 2 tablespoons of batter in the center of the tawa and spread it in circular motion to make round dosa.
8. Put some oil on the edges and let dosa cook on a medium flame. You can now cover the dosa so that it cooked on other side with steam.
9. Using a spatula, start separating the edges of dosa from all sides and gently flip on the side.
10. Serve hot with Coconut- Peanut chutney.

Step By Step with pictures :

Wash and soak moong dal overnight and with enough water.

Next day or after 5 hours, drain the dal and transfer to mixer jar.

Add in green chillies, ginger, salt, red chilli powder to it.

Grind all ingredients until you get a smooth batter of dosa consistency (not too thin and not too thick).

Adjust the consistency by adding little water if needed.

Heat a non stick dosa tawa and put little oil.

Put around 2 tablespoons of batter in the center of the tawa and spread it in circular motion to make round dosa.

Put some oil on the edges and let dosa cook on a medium flame. You can now cover the dosa so that it cooked on other side with steam.

Using a spatula, start separating the edges of dosa from all sides and gently flip on the side.

Serve hot with Coconut- Peanut chutney.

Tips:

• Pesarattu is served in Andhra Pradesh with stuffing of Upma. It tastes very delicious and becomes a more wholesome meal.