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Pesarattu (Andhra Moong Dal Dosa)

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A thin, crisp dosa made with green moong beans, ginger, and chilies—healthy, protein-rich, and perfect for breakfast or dinner.
prep time 6 Hour
cook time 35 Mins
chef Ankita Singh
Pesarattu (Andhra Moong Dal Dosa)

Pesarattu, also known as Andhra Moong Dal Dosa, is a beloved South Indian breakfast and snack dish. Made with whole green gram (moong dal), ginger, and green chillies, this dosa is thin, crisp, and wholesome. Unlike the regular rice-urad dosa, pesarattu batter does not need fermentation, so it is quicker and easier to prepare.

Traditionally, pesarattu is served with ginger chutney, coconut chutney, or upma inside (known as Pesarattu Upma, a popular Andhra combination). The high protein and fibre content make it not only filling but also suitable for people seeking healthier alternatives to refined rice-based dosas. The dosa turns slightly earthy and nutty in flavour from the green gram, balanced by the mild heat of green chillies and the freshness of ginger.

It is ideal for breakfast, brunch, or even a light dinner. With its simple preparation and nutrition-packed ingredients, pesarattu is both tasty and nourishing — a great way to start the day.
Step 1

Soak & Grind

  1. Wash and soak moong beans in plenty of water for 5–6 hours or overnight.
  2. Drain and transfer to a blender. Add ginger and green chilies.
  3. Blend to a smooth, slightly thick batter using about ½ cup water.
    • Batter should be thicker than dosa batter but pourable.

Soak & Grind Wash and soak moong beans in plenty of water for 5–6 hours or overnight. Drain and transfer to a blender. Add ginger and green chilies. Blend to a smooth, slightly thick batter using about ½ cup water. Batter should be thicker than dosa batter but pourable.
Step 2

 Prepare Batter

  1. Transfer batter to a mixing bowl.
  2. Stir in salt and rice flour (if using). Mix well.

Step 3

Cook Pesarattu

  1. Heat a tava (flat skillet) over medium heat. Grease lightly with oil.
  2. Adjust batter consistency if needed—thin but not watery.
  3. Pour 1–2 ladles of batter in the center and spread in concentric circles to form a thin dosa.
  4. Drizzle ~1 teaspoon oil or ghee around the edges and over the surface.
  5. Cook until edges turn golden brown. Flip and cook the other side for 10–20 seconds.

Cook Pesarattu Heat a tava (flat skillet) over medium heat. Grease lightly with oil. Adjust batter consistency if needed—thin but not watery. Pour 1–2 ladles of batter in the center and spread in concentric circles to form a thin dosa. Drizzle ~1 teaspoon oil or ghee around the edges and over the surface. Cook until edges turn golden brown. Flip and cook the other side for 10–20 seconds.
Step 4

Serve

  • Serve hot with ginger chutney, coconut chutney, or sambar.
  • For authentic Pesarattu Upma, place a small portion of upma inside the pesarattu before folding and serving.

Pesarattu (Andhra Moong Dal Dosa)

Tips and Tricks

  1. For extra crispiness, add 1–2 tbsp rice to the soaking moong dal.

  2. Always cook on medium heat — too high and the dosa may burn before crisping.

  3. Use a well-seasoned dosa pan; otherwise, the batter may stick.

  4. Batter does not require fermentation — it can be used immediately.

  5. If batter thickens after resting, add a little water before cooking.

Frequently Asked Questions

Yes, rice is optional. It helps crispness but moong dal alone makes a wholesome dosa.

Yes, soaking softens moong dal, making it easier to grind and digest.

Yes, the batter can be stored in the refrigerator for up to 2 days. Stir well before use.

Traditionally, ginger chutney is served. You can also pair it with coconut chutney, tomato chutney, or sambar.

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