By Aditi Saraswat
November 19, 2025
Pesarattu dosa is a traditional Andhra breakfast prepared with green moong dal in place of regular rice-dal batter. High in protein and fibre, it is light but filling. It requires no fermentation and pairs beautifully with ginger chutney or upma.
1 cup whole green moong dal 2 tbsp rice (optional, for extra crispiness) 1–2 green chillies 1-inch ginger piece 2–3 tbsp chopped coriander leaves ¼ cup finely chopped onions (for topping) 1–2 tbsp oil or ghee (for cooking) Salt to taste Water as needed
Rinse one cup of green moong dal and 2 tbsp rice thoroughly and soak in water for about 4–6 hours or overnight.
Drain the soaked dal and rice and add to the mixer with 1–2 green chillies, ginger, salt, and a little water. Grind to make smooth, pourable batter.
Transfer the batter to a bowl and add 2–3 tablespoons chopped coriander. Adjust salt, mix and keep it for rest for about 10–15 minutes.
Heat the tawa and pour a ladleful of batter in the centre, spreading it evenly in a circular motion to make a thin dosa. Sprinkle some chopped onions on the top.
Drop 1 tsp of oil or ghee around the edges and cook on a medium flame until the underside turns golden and crisp.
Fold and serve the hot pesarattu dosa with ginger chutney.