How to Make Pesarattu Dosa – A Healthy and Nutritious South Indian Breakfast Recipe

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Pesarattu Dosa Recipe

Pesarattu Dosa is a popular breakfast dish from Andhra Pradesh, India. It is made with green moong dal and is a healthy and nutritious option for breakfast. This crispy dosa is typically served with coconut chutney and ginger pickle.

Here’s a simple recipe for making Pesarattu Dosa:

Perasattu Dosa
Perasattu Dosa

Ingredients:

  • 1 cup Green Moong Dal (whole)
  • 1/2 cup Rice Flour
  • 1 small piece of Ginger, grated
  • 2 Green Chilies, finely chopped
  • Water as required
  • Salt to taste
  • Oil for cooking

Instructions to cook:

  1. Wash and soak the green moong dal in water for 4-5 hours.
  2. Drain the water and grind the dal to a fine paste.
  3. Add rice flour, green chilies, ginger, and salt to the dal paste. Mix well and add enough water to make a smooth batter.
  4. Heat a dosa tawa or griddle on medium heat. Pour a ladleful of batter on the hot tawa and spread it evenly in a circular motion to form a thin dosa.
  5. Drizzle a little oil around the edges of the dosa and let it cook for 1-2 minutes until it turns golden brown in color.
  6. Flip the dosa over and cook for another 1-2 minutes until it turns crispy.
  7. Repeat the process with the remaining batter.
  8. Serve hot with coconut chutney and ginger pickle.

Pesarattu Dosa is a very healthy and delicious breakfast option that is packed with protein and nutrients. You can also add chopped onions or grated carrots to the batter to make it even more nutritious. Enjoy!

Tips💡:

  • Soak the moong dal: Soak the moong dal for at least 4-5 hours before grinding it. This makes it easier to grind and ensures that the dosa turns out crispy.
  • Use rice flour: Adding rice flour to the batter helps to make the dosa crispy and gives it a nice texture.
  • Adjust the consistency of the batter: The batter should be of pouring consistency, so add water accordingly. A thick batter will result in thick dosas that will not cook properly, while a thin batter will result in soggy dosas.
  • Heat the tawa/griddle: Heat the tawa or griddle well before pouring the batter. The tawa should be hot, but not too hot, as this will burn the dosa.
  • Spread the batter evenly: Spread the batter evenly in a circular motion to form a thin dosa. This ensures that the dosa cooks evenly.
  • Use a non-stick pan: Use a non-stick pan to prevent the dosa from sticking to the surface.
  • Drizzle oil around the edges: Drizzle a little oil around the edges of the dosa and let it cook until it turns golden brown. This gives the dosa a crispy texture and prevents it from sticking to the tawa.
  • Serve hot: Serve the Pesarattu Dosa hot with coconut chutney and ginger pickle for a delicious and nutritious breakfast.

By following these tips, you can make a perfect Pesarattu Dosa that is crispy, flavorful, and healthy.

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