Authentic Pesarattu Recipe – Green Moong Dal Dosa with Ginger & Cumin

Last Updated on 4 months by Neha Deshmukh

Authentic Pesarattu Recipe – Green Moong Dal Dosa with Ginger & Cumin

Introduction

There’s just something so satisfying about a perfectly crisp dosa, isn’t there? But today, we’re stepping away from the usual rice and urad dal and diving into the delicious world of Pesarattu! This Andhra Pradesh specialty, made with green moong dal, is a breakfast (or anytime!) staple in many South Indian homes. I remember the first time my auntie made this for me – the subtle flavour, the beautiful green colour… I was hooked! It’s a little different, a little healthier, and absolutely packed with flavour. Let’s get cooking!

Why You’ll Love This Recipe

Pesarattu isn’t just tasty; it’s a wonderfully nutritious and relatively easy-to-make dosa. It’s packed with protein from the green moong dal, and the addition of fenugreek and cumin adds a lovely aromatic depth. Plus, it’s naturally gluten-free and can easily be made vegan. Honestly, once you try it, you’ll be adding this to your regular rotation!

Ingredients

Here’s what you’ll need to make about 25 dosas:

• 1 cup whole green moong dal (approx. 200g)
• 0.5 cup raw rice (approx. 100g)
• 0.25 teaspoon fenugreek seeds (approx. 1.25g)
• 1 teaspoon cumin seeds (approx. 5g)
• 1 inch piece of ginger
• 3 green chillies
• 1 teaspoon salt (approx. 6g)
• 3 tablespoons oil (approx. 45ml) – for cooking

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Whole Green Moong Dal: The Star Ingredient – Make sure you’re using whole moong dal, not the split version (moong chilka). The whole dal gives the best texture and flavour.
• Raw Rice: For the Perfect Texture – I prefer using regular short-grain raw rice. It helps bind the batter nicely. You could experiment with different types, but this is a good starting point.
• Fenugreek Seeds: Aromatic & Beneficial – Don’t skip these! Fenugreek adds a beautiful aroma and is also known for its health benefits. A little goes a long way, though.
• Cumin Seeds: Earthy Flavor Profile – Cumin seeds add a lovely earthy warmth. Lightly toasting them before grinding enhances their flavour even more.
• Ginger & Green Chillies: Regional Spice Variations – Adjust the amount of green chillies to your spice preference! Some people like it mild, others like a real kick. I usually use 2-3, but feel free to experiment.
• Oil/Ghee: Traditional Cooking Fats – Traditionally, ghee is used for cooking pesarattu, which adds a wonderful richness. But oil works just as well, especially if you’re looking for a vegan option.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak 1 cup of whole green moong dal, ½ cup of raw rice, and ¼ teaspoon of fenugreek seeds in plenty of water for 5-6 hours, or even overnight. This is crucial for a smooth batter.
2. Once soaked, drain the ingredients really well. Then, add them to a blender along with 1 teaspoon of cumin seeds, a 1-inch piece of ginger, 3 green chillies, 1 teaspoon of salt, and up to 1 cup of water.
3. Grind everything into a very smooth batter. You might need to add a little more water, a tablespoon at a time, to get the right consistency – it should be pourable, like a regular dosa batter.
4. Now, heat a dosa griddle (or a flat non-stick pan) on medium flame. Drizzle a little oil or ghee around the edges.
5. Pour about ¼ cup of batter onto the hot griddle and quickly spread it into a thin circle. Don’t worry if it’s not perfect!
6. Drizzle a little more oil or ghee around the edges. Cover the pesarattu with a lid and cook for about 30-40 seconds, until the base turns golden brown and crispy.
7. Flip the pesarattu and cook the other side for another 30 seconds. Repeat with the remaining batter.

Expert Tips

• Batter Consistency is Key: The batter shouldn’t be too thick or too thin. It should easily spread on the griddle.
• Hot Griddle: A hot griddle is essential for a crispy pesarattu.
• Don’t Overcrowd: Cook one pesarattu at a time for the best results.

Variations

• Vegan Pesarattu: Simply use oil instead of ghee for cooking.
• Gluten-Free Pesarattu: This recipe is naturally gluten-free! Just double-check that your cumin seeds haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of red chilli powder to the batter for an extra kick. Feel free to experiment!
• Festival Adaptations (Ugadi/ Sankranti): During Ugadi or Sankranti, it’s traditional to serve pesarattu with a special allam pachadi (ginger chutney).

Serving Suggestions

Pesarattu is best served hot and fresh! It’s traditionally served with:

• Coconut Chutney
• Ginger Chutney (Allam Pachadi)
• Tomato Chutney
• A dollop of butter (if you’re feeling indulgent!)

Storage Instructions

You can store the pesarattu batter in the refrigerator for up to 2-3 days. It might thicken slightly, so add a little water before using. You can also freeze the batter for longer storage.

FAQs

• What is Pesarattu traditionally served with? Coconut chutney and ginger chutney are the classic accompaniments.
• Can I make the batter ahead of time? How long will it keep? Yes, you can! The batter will keep in the fridge for 2-3 days.
• What is the best way to get the pesarattu crispy? A hot griddle, a thin spread of batter, and a little oil/ghee are the keys to crispiness.
• Can I use a non-stick pan if I don’t have a dosa griddle? Absolutely! A flat non-stick pan will work just fine.
• What are the health benefits of Pesarattu? Pesarattu is a good source of protein, fibre, and iron. It’s also relatively low in fat and calories.