A super instant recipe for making Andhra Instant Pesarattu Dosa recipe in less than 5 minutes. This recipe (with step by step pictures) yields soft and crispier pesarattu and tastes excellent with peanut chutney or ginger chutney.
Being a responsible mother, my task is to provide my family with enriched healthy food all the time. The lazy person in me always pulls my leg to go around and choose the easy recipes. I have a huge collection of these type of easy to make healthy recipes. This pesarattu comes in one of such top Indian recipes.
Traditionally the batter for pesarattu dosa requires an overnight soaking and grinding it in the next day morning. But I have gone with the moong dal flour which is readily available in the market. I just mixed it with rice flour and just gave it 5 minutes resting time. It’s all like a magic, the batter is ready to make very healthy protein rich breakfast in just 5 minutes.
Looking for other breakfast recipes, do look at Quinoa Dosa, Lemon Aval, Jaggery modhagam.
How to make Instant Pesarattu Dosa recipe:
1. In a large mixing bowl add green gram flour, rice flour, and salt. Add water to make thin flowing consistency batter, which should be like dosa batter’s consistency. And keep it aside for a while.
2. Add ginger, red chili, green chili and a teaspoon of cumin seeds to the mixer and grind it until it is coarsely done Add or remove red chili according to your taste. Adding more is red chilies gives a better color and aroma to the dosa.
3. Now add the ground chili mixer to the kept aside batter and combine them well so that the spices gifts gets mixed up well.
4. Heat a pan on high flame and drizzle a teaspoon of oil over the pan and-and spread them as it coats evenly on the surface of the pan.
5. Take about a ladle of moong dal batter and gently spread them thinly in the circular motion like in the picture. Drizzle a tablespoon of chopped onion is the randomly roller that dosa and again drizzle a teaspoon of oil to make and the dosa crispier. You can also and add ghee or butter for the rich taste. Cook until it turns golden brown and flip dosa on the pan, and cook on the other side till it becomes crispy on both the sides. Leave it little longer for crispier dosa.
Serve pesarattu dosa along with coconut chutney or any of your favorite chutney. It is usually served with upma.
Instant Pesarattu Dosa
Ingredients
- 1 Cup Moong bean flour / moong dal flour
- 2 tbsp Rice Flour
- 1 Green Chili / serrano pepper
- 1 tsp Ginger
- 1 tsp Cumin Seeds
- 5 tbsp Onion Chopped
- 3 tsp Cooking oil or as required
- 1/2 tsp Salt or as required
Instructions
- In a large mixing bowl add green gram flour, rice flour, and salt. Add water to make thin flowing consistency batter, which should be like dosa batter’s consistency. And keep it aside for a while.
- Add ginger, red chili, green chili and a teaspoon of cumin seeds to the mixer and grind it until it is coarsely done Add or remove red chili according to your taste. Adding more is red chilies gives a better color and aroma to the dosa.
- Now add the ground chili mixer to the kept aside batter and combine them well so that the spices gifts gets mixed up well.
- Heat a pan on high flame and drizzle a teaspoon of oil over the pan and-and spread them as it coats evenly on the surface of the pan.
- Take about a ladle of moong dal batter and gently spread them thinly in the circular motion like in the picture. Drizzle a tablespoon of chopped onion is the randomly roller that dosa and again drizzle a teaspoon of oil to make and the dosa crispier. You can also and add ghee or butter for the rich taste. Cook until it turns golden brown and flip dosa on the pan, and cook on the other side till it becomes crispy on both the sides. Leave it little longer for crispier dosa.
Nutrition
Serving Suggestions:
1. Serve along with peanut chutney or ginger chutney.
2. Traditionally it is served by stuffing it with upma. But I feel over heavy feeling with upma, so I always make just the dosas.
Tips and Variations for Pesarattu Dosa recipe:
1. For crispier dosas, add the little water to the batter. 2. Chopped onions are optional. If you love onion-like, then be generous in adding them to the dish. 3. For variations, you can also add chopped veggies like carrot, mushrooms etc.
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Linsy Patel
January 22, 2015 at 5:34 pmWe love pesarattu , need to buy mung flour now so I can make this. Thanks
Leena Chandrashekar
January 24, 2015 at 3:54 pmThanks for sharing this easy method…pesarattu looks delicious!
Jayanthy Kumaran
February 19, 2015 at 3:59 pmgreen moong flour is available? have to check out..! very healthy recipe