Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Pesarattu (Moong Dal Dosa)

Pesarattu (dosa) prepared with moong dal, is the signatory breakfast of our region(Andhra Pradesh) in India. Done to golden perfection, sprinkled with chopped onions inside, served traditionally with coconut, ginger chutneys and sambhar, have 2 or 3 pesarattus for breakfast, you will be in a food induced delirious haze all day. Type of breakfast that should be prepared on a weekend and particularly enjoyful when prepared by others, and the only thing one has to do is sit, eat and praise the cook liberally for their generous ‘annapoorna‘ heart.


Soak 3 cups of split moong dal in water overnight (Friday night) for about 10 to 12 pesarattus. Next on Saturday morning like 10 or 11 o clock (don’t tell me that you’d enter the kitchen on a weekend earlier than that), drain water, grind the dal along with 5 to 6 green chillies, small piece of ginger and 1 tsp of salt into fine paste of medium consistency. Remove the batter, add about a teaspoon of cumin seeds and mix the batter thoroughly.

Split moong dal - Soaked in water - Grind to paste

Heat a cast iron flat pan, add 2 tsp of oil, spread it with an onion (remove the the top). This is to season the pan so that the pesarattu will comes off easily without sticking to the pan. The pan must be hot for pesarattu to come out in good shape. If you sprinkle water on the pan, it must sizzle.

Pour one ladle full of batter into the center of pan and spread it around in a circular fashion (from inside out) shaping the batter into a thin round.

ladle full of batter Spreading the batter in a round big circle

Pesarattu1 waiting for the other side to fry

Wait few seconds and sprinkle 1 tsp of oil or ghee on top and around the edges of pesarattu.

Wait for few minutes untill the bottom gets golden, then reverse it, cook the otherside now, for few seconds. Reverse it back, sprinkle finely chopped onions on the top and fold it half. Remove from the pan and serve.

First few attempts may not turn out good but don’t be discouraged. Try again. It takes time but once you get the hang of it, it’s really quite easy to prepare them, just like dosas.

I have prepared peanut chutney instead of traditional coconut and ginger chutneys. So there it is, pesarattu with peanut chutney ~ our weekend breakfast.

Pesarattu with Peanut chutney

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Moong Dal (Split) (Monday May 9, 2005 at 7:31 pm- permalink)
Comments (54)

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54 comments for Pesarattu (Moong Dal Dosa) »

  1. Hi! I love your step by step snaps. I make pesarattu and they go very well with ginger chutney.

    Comment by Mika — May 11, 2005 @ 11:31 pm

  2. Thanks, I think photos explain a lot and very helpful particularly for young, first time cooks like my sister. I started this site mainly for her.

    Comment by Indira — May 12, 2005 @ 4:06 pm

  3. Hello there, and thanks for stopping by food blog (Dispensing Happiness)!

    How fortunate that you did; my husband and I are always looking for authentic Indian restaurants. I will be adding your blog to my list of Daily Reads…

    Comment by Stephanie — May 12, 2005 @ 4:58 pm

  4. Hi Indira,

    I tried pesarattu at home. Though the dough, pesarattu turned out just like the way it is in the pictures, taste-wise it seemed very raw. I have had pesarattu before but the one I made tasted very raw. Should the batter be left to ferment for a few hours? Please let me know. Thanks!


    Comment by Anonymous — June 6, 2005 @ 8:35 am

  5. Iam sorry it turned out raw and spoiled your pesarattu experience. Turning pesarattu too quickly to the other side may be the culprit.Wait 2 to 3 minutes on high heat before turning on each sides.It’s like making dosas except you have to keep them on pan a little longer.
    Hope this tip will help you.
    You asked for other recipes. I will definitely post them. Please wait and see.
    Thanks for your interest and comments.

    Comment by Indira — June 8, 2005 @ 10:17 pm

  6. Don’t ferment the batter.If the batter is too tight, add water and mix it throughly. It should be like pancake batter, not too tight, not too watery.

    Comment by Indira — June 8, 2005 @ 10:19 pm

  7. Hello Indra !
    ur website was awesome! i made pesarattu it was looking very good and the smell was nice but the taste was little bit bitter .i made it with sprouted moong dhal.

    Comment by foodlover — September 21, 2005 @ 5:35 pm

  8. Hi Indira.. my 6 week old son is behaving for the past few days giving me some I tried pesarattu with split moongdal..thanks to your recipe …turned out great!…had with Priya’s Ginger pachhadi with yogurt….

    Indira says,
    My sister, Sunitha has one year old baby girl, I know from our daily conversations, how troublesome they can be. Hang in there, it’s going to get better. 🙂
    Pesarattu and ginger chuteny is a classic combination. Thanks for trying out this recipe and letting me know.

    Comment by Aparna — November 12, 2005 @ 3:24 pm

  9. It turns out that there is a similar moong dal dish called bindaedook which is a staple food in Korea, especially for Buddhists and vegetarians. My mother is Korean, so I grew up on this, though I didn’t appreciate it as much then because all I wanted was American junk food when I was younger. Bindaedook is a little bit thicker than a dosa, but it has the wonderful taste of fried moong dal. I think I’ll make it later this week. Thanks for the inspiration!

    Indira say…
    Bindaedook sounds yummy, perhaps a post with photos in your food blog to help a novice like me? I like all kinds of dosas/pancakes, particularly authentic, no shortcut kind of variety. I’d greatly appreciate if you share the recipe(in your blog). Thanks!

    Comment by Verdant — December 28, 2005 @ 11:40 am

  10. Hi,

    Pesarattu is a light and healthy dish which all ages should enjoy!
    Ur website is marvellous! Easily understandable to all, espescially ur photo decription for each dish is very helpfull for starters like me. Include even more andhra recipes for your so many fans like me.

    Indira replies…
    Very nice of you to say these nice things about my blog. Much appreciated, thanks Sangeetha!

    Comment by Sangeetha,Chennai. — February 10, 2006 @ 2:13 am

  11. Thanks Indira, we had an excellent recipe too because of your simple, straight forward recipe.

    My favorite cookbook had a zillion other things in it including rice but your recipe just worked perfectly.

    Indira replies…
    Glad it turned out great Tilo. You prepared an Andhra classic, congrats.:)

    Comment by tilo — March 5, 2006 @ 6:38 pm

  12. Hi Indira,

    Your’s is an excellent website for our AP Recipes. I will definitely try out the pesarattu. meanwhile can you also post how to make ginger chutney. I made pesarattu with Priya powder that came out well. hope this comes out good for me. 🙂

    hey one more question actually, does the upma need to be a little watery or it can be a lille solid? which one is good with the pesarattu combination?

    Indira replies:
    I’ll definitely post about ginger chutney one of these days. Thanks.
    Upma for pesarattu – usually prepared with semolina or suji (not with broken wheat). Not too dry and not to runny in consistency (at my relatives homes).

    Comment by Shireesha — March 20, 2006 @ 9:54 am

  13. hi indra,
    Hai I am Rahila staying in Shanghai,China. Today my sister who is in US gave me this web address. I have been to so many sites in cooking but I feel this is the best one with simple lang. Oh all mouth watering ones. U will not believe i was seeing all your dishes for 4 hrs without a break. I will keep watching.

    Indira replies:
    Wow, all the way from Shanghai? Welcome to my blog and happy browsing.
    Thanks Rahila, please say hello and thanks to your sister for recommending this site.

    Comment by rahila — May 31, 2006 @ 1:42 am

  14. Hi Indira,
    I tried the moong dal dosa recipe. In the first attempt, I added too much salt (2tsps is more I guess). So added little water and it did not come out nice. I tried it again, this time I did not add water, only 3-4 spoons at the time of blending and after blending I let the batter sit for 45 mins and the result was good. The peanut chutney recipe was wonderful. I had a bag of peanuts in shells at home and could not wait to try the dosa, so I opened up the shells to make the chutney 🙂 but the effort was worth it. My husband liked the dosa and chutney a lot.

    Indira replies:
    The salt measurement was quite liberal, I agree. I have rechecked and changed the value. Thanks Babita, for pointing it out. When I wrote this recipe, I was not quite familiar with the real measuring spoons. Everything was ‘andaaz’ kind of measurements. 🙂
    I am glad to hear that you re-tried and had success with this recipe.
    Shelled peanuts make quite a tasty peanut chutney. Sometimes I do that too.
    Thanks babita. I really appreciate your input!

    Comment by Babita — June 10, 2006 @ 7:50 pm

  15. I tried this snack. its easy to make and tastes wonderful with coconutginger chutney. The step by step illustrations was good and encourages first timers like me to try it again. Its really a wonderful and healthy snack for whole family.

    Comment by shaleene — June 13, 2006 @ 9:59 am

  16. This time (3rd attempt), I used moong dal, toor dal, chana dal and parboiled rice. It also came out nice. For the people who are getting the raw taste, i would say, try to flatten it as much as possible, especially at the edges and do not try to turn it if u are not able to do it, it needs more time to cook fully. Please post a perfect rice-urad dal dosa (masala dosa fame) recipe. I am not good at it.

    Comment by Babita — June 14, 2006 @ 4:28 pm

  17. Nice one mate, luv the pix, thanks.

    Comment by Venkat — August 22, 2006 @ 4:51 pm

  18. hi indira…itz very nice to see ur blog…something special with pics nd all..i dnt try tiz pesarattu yet…but hoping to do it soon…am new to the cooking field …so am juzz waiting for the rite time to do…keep posting some nice recipes…

    Comment by shwetha — September 13, 2006 @ 2:54 pm

  19. Hello indira,

    thanks for the recipie and the lovely pictures. What is split moong dal? I have seen moong dal with the chilka and without,but not the split one.
    the pictures are making my mouth water 🙂 cant wait for lunchtime,haha.


    Comment by namrata — November 22, 2006 @ 3:26 am

  20. thanks indira 4 the step by step recepie.

    Comment by sreedevi — January 3, 2007 @ 1:08 am

  21. Hello,
    I just discovered your blog by chance and just at the right time too. Have a 6 yr old who has decided to go completely veg this year and your site seems to have lots of easy to follow, authentic veg. recipes. Can’t wait to try some out especially those using dals (to get the protien) but will reduce the chillies.

    Comment by yasmin — January 15, 2007 @ 9:44 am

  22. Hi, I am a Malaysian lady married to an Indian. My husband like pesarattu. I browse thru the net looking for the receipe and got yours.

    I will try it and hopefully it turn out well and make my husband happy.

    Thanks Indira.

    Comment by Mrs Sundar, Malaysia — February 21, 2007 @ 10:42 pm

  23. hi..
    thanks for your recipes.i’ve tried many of them. beerkaya – pappu,capsicum curry,methi-dal, to list a few.:)
    Could u pls post recipe for ginger chutney too.
    The bright red one that they serve with Dosa in AP.

    Comment by suvina — February 27, 2007 @ 9:30 pm

  24. Hi Indira,
    I followed your pesarattu receipe step by step and it turn out excellent. My husband simply loved it.

    Thank you.

    Comment by Mrs Sundar, Malaysia — March 1, 2007 @ 12:39 am

  25. Dear Indira
    It is a delight to go through your recipes and the photographs there. I add a fistful of urda dal (spilt or whole) to the moong, when I soak it. You can try this out !



    Comment by veena bhat — March 4, 2007 @ 11:58 pm

  26. I did pesarattu according to the Recipe I read here…It came out excellent and tasty. But I could not get it roasted. Could you please give any adivce to get it roasted.


    Comment by Devi — March 6, 2007 @ 9:31 am

  27. Dear Indira, I tried the pesarattu for b/fast today and it was excellent. So tasty and nutritious. I just wanted to ask if you grind the batter in a mixie or grinder. I used a mixie and couldn’t get a smooth batter so made uttappam type. Thanks Indira!

    Comment by Latha — March 17, 2007 @ 12:38 am

  28. Hi Indira,
    I am just married. I am learning to cook now. I saw your pesarattu recipe. I would like to try it once. My question is can I soak the whole moong dal instead of split moong dal. Will the taste be the same?

    Comment by Pushpa — March 20, 2007 @ 5:07 pm

  29. Hi… My husband’s family is in Vizag, where they also make pesarattu. But, his mother always uses whole moong dal and makes a thicker type of dosa. I like the picture of the lacy dosa, so might try to grind it a bit more. I’ve always given a pesarattu recipe to friends from Tamil Nadu who found it intriguing that there are green dosai! 🙂

    Raihanah (an American married to an Indian)

    Comment by Raihanah — March 29, 2007 @ 11:44 pm

  30. Am a big fan of pesarattu, courtesy the local Andhra joint at Mumbai. Tried out your recipe this weekend to impress family n friends..and boy, did it work! Thanks a load of this, and all other wonderful recipes. Esp the bit where you specify the amount of salt to be added (i cannot relate to ‘to taste’ terminology!)

    Comment by Rashmi — May 30, 2007 @ 6:10 am

  31. Hi Indira,

    Can Pesarattu also be made with grated carrot/zucchini/ like the akkiroti we make in karnataka? Would it alter the taste?


    Comment by Nirmala Rao — July 21, 2007 @ 11:19 pm

  32. Look lovely….But do they get crispy? I mean I tried making “adai” the other day with a mix of all dals.It was nice but soft. I felt maybe adding rice /rice flour will make them crispy (since my husband won’t eat any dosa thats not crispy!)

    They certainly look very crispy though……

    Comment by Varsha — September 23, 2007 @ 11:48 am

  33. […] I haven’t had pesarettu for about 15-odd years. […]

    Pingback by Pesarettu Pilgrimage « Gaizabonts — November 27, 2007 @ 7:35 am

  34. I am a newbie to South Asian cooking.

    I cannot eat potatoes at all and I can only eat limited quantities of wheat and rice. I was very happy when I saw this recipe. It seemed like pesarattu would be healthy and easy to make.

    And indeed they were. The first two or three came out too thick and too squishy in texture. After that, I used the back of a spoon to spread the dough as thinly as possible. Also, I let the pesarattu cook longer on the first side — a good two to three minutes — until the bottom was nice and golden brown and crispy. And I used a pastry brush to spread oil evenly over the top side. That seemed to help speed up the cooking. After flipping the dosa, I didn’t succeed in getting the second side as nicely browned as the first, but I don’t think it mattered. It still tasted good.

    Next time, I will try keeping the dal in the food processer a few seconds longer to make a smoother batter.

    Comment by Margaret — December 14, 2007 @ 5:49 am

  35. Hi

    I as trying to make this dosa but for some reason it doesn’t come off the pan and breaks…is there anything that I should add to the batter so that it comes off easily? Please let me know. Thanks!

    Comment by Rachna — February 9, 2008 @ 12:23 pm

  36. Great recipe – tomorrow’s breakfast! Thanks Indira. loom forward to browsing your blog.

    Comment by dipti — February 20, 2008 @ 6:31 am

  37. Thank you very much for the recipe on the net. It’s really nice. Same thing I do for the breakfast. I also add garlic and grind.

    Comment by jananipillai — March 9, 2008 @ 12:31 pm

  38. Hi Indira,
    I wonder if I can use WHOLE moong dal instead of split moong in this recipe. My mom used to make this too…it has been ages since I ate it ..can’t wait to try!!
    Thanks for posting this recipe.

    Comment by Akhila — May 15, 2008 @ 4:51 pm

  39. Hey I tried your recipe. I used whole moong dal instead of split moong dal. It turned out to be yummy!!

    Comment by Manjula — May 20, 2008 @ 4:12 pm

  40. Hey, its really very nicely explained with the helped of pictures.
    thanks for this recipe.

    Comment by mikki — June 14, 2008 @ 8:56 am

  41. Hi Indira,

    Great recipe. I have just tried and it has turned out to be wonderful. Thanks a lot!

    Comment by MF — February 5, 2009 @ 11:26 pm

  42. Hi Indira

    Everyone tells me that no rice flour needs to be added to green moong paste for pesarattu but mine come out soft and curly.

    I want crisp pesarattus but without much rice or rice flour – what is the secret.


    Comment by Jaisree — April 25, 2009 @ 5:41 am

  43. Hi,
    I am working as a chef in Baroda Jindal school of hotel management. I tried your recipe. It’s very delicious and everyone loved it. It is a mouth watering dish.

    Comment by N.shiva ram naidu — May 19, 2009 @ 12:17 am

  44. How can I make soft pesarattu? I use pretty much the same recipe as yours, but mine turn out a lil crispy. If I take them off the pan before they turn crisp, the dosa is not well cooked and tastes raw.
    Any tips are greatly apprecaited.

    Comment by usha — July 21, 2009 @ 1:10 am

  45. Hey, The recipe is very good and YES I do enetr Kitchen @ 7 am on week ends…

    Comment by Barani — November 22, 2009 @ 2:57 pm

  46. Thank you so much for the recipe for pesarattu. This was my first time making it, and it turned out even better than the pre-made stuff in the grocery store!

    – Renea in Chicago, IL USA

    Comment by Renea — January 23, 2010 @ 10:39 am

  47. I have a small doubt.

    I did soak the green dal ( 1 Cup) in water the whole night) , but for the next day i should see them like they swell with water right.

    But, here 1/4th of the green gram had soaked well and rest alll i still see them they remained the same as hard as how they are before.

    Please help me out with a solution .

    Comment by Shanti — March 6, 2010 @ 9:57 am

  48. […] Mung daal dosa (Pesarattu) with Tomato Chutney (avoid the optional jaggery/sugar) […]

    Pingback by Live To Eat » South Beach Diet Phase 1 Menu for Vegetarians (No Egg Version) — March 26, 2010 @ 3:34 am

  49. I’m a student.. it was so easy to make.. i had tried different types of dosa (not instants) but had no luck… this one was jst awesome!!! I had all my friends for breakfast!!!
    Thank you so much…

    Comment by swetha — May 8, 2010 @ 4:43 pm

  50. Having moved to Hong Kong 20 years ago, my food interests have moved far away from home, but stumbling upon your website has been the best thing ever. For the first time I made pesarattu having just eaten it when I last went to Mumbai. It tasted amazing. It’s so nutritious too. Thank you for sharing your home cuisine with us 😉

    Comment by Resh ;) — June 12, 2010 @ 2:07 am

  51. I made this pesarettu and we loved it…

    Comment by Swetha — August 7, 2010 @ 10:05 am

  52. hi,

    Those who want to get cripsy pesarattu without adding much rice flour, try adding Oats in the ratio of 1:1/2 ie. for 1 cup of moong dal you may need to add 1/2 cup and just grind it along with the batter. Make sure you add little water to get nice consistency while grinding.

    This is very healthy way to have oats and taste very good

    Comment by hema — August 24, 2010 @ 5:05 pm

  53. Hi India, If we dont find Moong dal and any other mexican or american dals can we use to make dosas? Can any one else help me if you tried alternative beans or dosas? other than moong dal?

    Comment by Venu — December 18, 2010 @ 3:07 pm

  54. Just fumbled onto your website by chance a few days ago and made pesarattu for a Sunday evening meal along with the peanut chutney. Easy to make, great to taste and having the photos to guide is very helpful. Best part is that all the ingredients are always in the pantry and one does not have to begin by going out grocery shopping.

    Comment by Firefly — May 29, 2011 @ 1:51 pm

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