Moong dal is my husband’s favorite lentil. I have shared a lot of recipes using green moong dal like Moong Dal Masiyal , Moong Dal Upma , Moong Dal Vadai , Moong Dal Sambar to name a few. Pesarattu dosa is made with moong dal. This dosa does not need fermentation like the traditional dosa . With a little planning, breakfast or dinner can be made in a moments notice. Here is how to do Pesarattu dosa.
For the batter: Soak the whole green moong dal, raw rice and fenugreek seeds for 5-6 hours. Over night is fine too. The raw rice gives the dosa a very crispy texture. Fenugreek seeds is an optional ingredient. I add fenugreek as it aids in digestion. Do not add too much as it will make the batter bitter. After soaking, drain the water and grind the mixture to a fine paste along with the cumin seeds, ginger, green chillies, and salt. Add up-to a cup of water while grinding.
For making Pesarattu: If the pesarattu dosa batter is very thick, thin it out by adding little water. We will need a pouring consistency for making pesarattu. Dense batter makes thick pesarattu.
Heat the dosa griddle until medium hot. Add ⅓ cup batter and swirl to completely cover the dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the pesarattu.
Cover the skillet with a pan and cook for 30 seconds. Cook until underside of the pesarattu dosa is golden brown. Loosen the edges of the pesarattu dosa with a steel spatula. Flip the pesarattu dosa. Cook for 30 seconds more. Remove pesarattu dosa from the griddle and repeat with remaining batter.
Serve hot with chutney of your choice.
- 1 cup whole green moong dal
- 1/2 cup raw rice
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 inch piece of ginger
- 3 green chillies
- 1 teaspoon salt
- 3 tablespoon Oil for making pesarattu
For the batter:
- Soak the whole green moong dal, raw rice and fenugreek seeds for 5-6 hours. Over night is fine too. After soaking, drain the water and grind the mixture to a fine paste along with the cumin seeds, ginger, green chillies, and salt. Add upto a cup of water while grinding.
For making Pesarattu:
- Heat the dosa griddle until medium hot.
- Add ⅓ cup batter and swirl to completely cover the dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the pesarattu.
- Cover the skillet with a pan and cook for 30 seconds. Cook until underside of the pesarattu dosa is golden brown. Loosen the edges of the pesarattu dosa with a steel spatula. Flip the pesarattu dosa. Cook for 30 seconds more. Remove pesarattu dosa from the griddle and repeat with remaining batter.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 hours
- Cook Time: 15 mins
- Category: Dosa / Crepe
- Cuisine: South Indian
- 1 cup whole green moong dal
- 1/2 cup raw rice
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 inch piece of ginger
- 3 green chillies
- 1 teaspoon salt
- 3 tablespoon Oil for making pesarattu
For the batter:
- Soak the whole green moong dal, raw rice and fenugreek seeds for 5-6 hours. Over night is fine too. After soaking, drain the water and grind the mixture to a fine paste along with the cumin seeds, ginger, green chillies, and salt. Add upto a cup of water while grinding.
For making Pesarattu:
- Heat the dosa griddle until medium hot.
- Add ⅓ cup batter and swirl to completely cover the dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the pesarattu.
- Cover the skillet with a pan and cook for 30 seconds. Cook until underside of the pesarattu dosa is golden brown. Loosen the edges of the pesarattu dosa with a steel spatula. Flip the pesarattu dosa. Cook for 30 seconds more. Remove pesarattu dosa from the griddle and repeat with remaining batter.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 hours
- Cook Time: 15 mins
- Category: Dosa / Crepe
- Cuisine: South Indian
Find it online : https://www.kannammacooks.com/pesarattu-recipe-andhra-pesarattu/
I do not eat yogurt. Yogurt of any kind. I have never eaten plain yogurt my entire life. The first time I touched yogurt with my hands was to feed my son. Somehow I cannot take in the smell of fermented milk. Even my brother and a couple of my cousins don’t eat yogurt. I think it runs in the family. My parents love yogurt and so does my husband and son. I am the odd woman out! So, I don’t make mor kuzhambu often as its too “yogurty” for me to handle. Yogurt in kurma, biryani and things like that is fine but I still haven’t made friends with Mor Kuzhambu. My husband loves Mor Kuzhambu for lunch. Back in my place, we add shallots in mor kuzhambu which is unusual. This is my family recipe and this is how we do it. You can omit the shallots if you do not want them in your curry.
We will need to make a masala paste. Here is what you will need.
Grind all the ingredients to a smooth paste with half a cup of water. Set aside.
Boil the pumpkin in a cup of water for 5 minutes. Set aside.
Heat oil in a pan and add in the mustard seeds, fenugreek seeds and curry leaves. Let the mustard seeds splutter. Add in the shallots and the salt. Fry for a couple of minutes till the shallots are cooked.
Add in the boiled pumpkin along with the water used for cooking. Add in the ground masala paste and cook for 5 minutes in a low flame.
Run the curd and half a cup of water in mixie for 10 seconds.
Add it to the pan and simmer on a very low flame for 20-30 seconds. Do not simmer for a long time as the curd might break and curdle.
Remove from heat immediately. Serve hot with rice.
For the Masala
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon fried gram (pottu kadalai)
- 1 sprig curry leaves
- 1 dried red chilli
- 2 green chillies
- 1/4 cup fresh coconut
- 1/2 teaspoon turmeric
- 6 shallots (indian small onions)
Other Ingredients
- 2 cups ash gourd (white pumpkin), diced
- 2 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1 sprig curry leaves
- 6 shallots (indian small onions), chopped
- 1 teaspoon salt
- 1/2 cup plain curd
- Grind all the ingredients listed under “masala” to a smooth paste with half a cup of water. Set aside.
- Boil the pumpkin in a cup of water for 5 minutes. Set aside.
- Heat oil in a pan and add in the mustard seeds, fenugreek seeds and curry leaves. Let the mustard seeds splutter. Add in the shallots and the salt. Fry for a couple of minutes till the shallots are cooked.
- Add in the boiled pumpkin along with the water used for cooking. Add in the ground masala paste and cook for 5 minutes in a low flame.
- Run curd and half a cup of water in mixie for 10 seconds. Set aside.
- Add it to the pan and simmer on a very low flame for 20-30 seconds. Do not simmer for a long time as the curd might break.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Lunch
- Cuisine: Tamilnadu
