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Pesarattu Preparation | Instant Moong Dal Dosa Recipe

Pesarattu Preparation to prepare the very popular Dosa from the Telugu cuisine. It is an Instant recipe prepared with Green Gram/Moong Dal and requires no fermentation.
Prep Time6 hrs
Cook Time20 mins
Total Time6 hrs 20 mins
Course: Breakfast
Cuisine: Indian (South Indian)
Author: Padma Veeranki


Pesarattu Batter:

  • 1 Cup whole green moong dal
  • 2 Tablespoons Raw Rice
  • 1 Tablespoon Urad Dal Optional
  • 1 teaspoon Cumin Seeds
  • Ginger 1" piece

Dosa Toppings:

  • 1 Onion finely chopped
  • 2 green chillies finely chopped
  • Few Curry Leaves finely chopped
  • Coriander finely chopped
  • 1/2 teaspoon Cumin Seeds
  • Pinch of salt

Other Ingredients:

  • Oil as needed to make dosas


  • Wash and soak whole green moong dal, raw rice and Urad dal for 6-8 hours or over night.
  • Drain the water, combine soaked dal mixture along with ginger and cumin seeds in a mixer. Add a little water while grinding. Grind to a fine paste.
  • Transfer the mixture into a bowl. Add salt and required water to get the dosa consistency.
  • Combine ingredients under the section “Dosa Toppings”.
  • Heat a non-stick pan, pour a ladleful of batter and spread evenly in a circular motion in one direction. Sprinkle some of the topping over the dosa and smear a little oil around the edges.
  • Lightly pat the onions with the back of the ladle. Cook over medium heat until the golden brown.
  • When the lower side of the pesarattu is lightly browned, fold and flip the dosa. Remove it after a minute.
  • Serve with Ginger Chutney.

Recipe Video


  • The addition of rice is optional. If you like pesarattu to be on the softer side, then you may skip it. Addition of rice makes the pesarattu crispier. In place of rice, you can also add a tablespoon of rice flour after grinding dal.
  • If you are planning to make thick Adai like pesarattu, you may grind it coarse in texture. If you are making thick dosa, then cover it with a lid after spreading to speed up the cooking and then flip. However, if you like it to be crisp like paper dosa, grind it finely until the batter is quite smooth. It wont get as smooth as the regular dosa batter since there is no urad dal, but, smoother the batter, thinner you can spread.
  • Use sprouted moong beans to make Pesarattu even more nutritious...Check out the recipe HERE.
  • Add any greens like spinach, kale or amaranth while grinding the soaked dal in the blender to give it an additional nutritive punch.