By Aditi Saraswat
March 13, 2026
Pesarattu dosa is a classic Andhra breakfast that is prepared with green moong dal. Naturally rich in protein and quick to make, this crisp dosa does not need any fermentation and makes a wholesome, energising start to the day.
1 cup whole green moong dal 2 tbsp rice 1 small onion, finely chopped 2 green chillies 1 inch of ginger ½ tsp cumin seeds ½ tsp salt 2 tbsp chopped coriander leaves 1 tbsp oil for cooking
Soak a cup of green moong dal with a tbsp of rice in water for 4–5 hours. You can also keep it overnight.
Drain the water and blend the soaked dal with green chillies, ginger, cumin seeds, salt, and a little water to make a smooth, lump-free batter.
Heat the dosa pan and pour a ladle of batter on it, and spread it thinly to make a round and thin dosa.
Sprinkle the chopped onion and coriander on top. You can also use any topping of your choice. Drizzle with a little oil around the edges to make it crisp.
Cook until the bottom appears to be golden, crisp and thoroughly cooked.
Gently fold and serve the pesarattu dosa with coconut chutney or ginger chutney for a quick, filling breakfast.