A super instant recipe for making Andhra Instant Pesarattu Dosa recipe in less than 15 minutes. This recipe (with step-by-step pictures) yields soft and crispy pesarattu and tastes excellent with peanut or ginger chutney.
This pesarattu dosa is made with moong dal flour and rice flour. And it's one of the famous green gram recipes in India.
As a responsible mother, I always provide enriched, healthy food for my family. The lazy person in me always pulls my leg to go around and choose the easy recipes.
I have a vast collection of these types of easy-to-make healthy recipes. This pesarattu comes in one of such top Indian recipes.
What is pesarattu dosa?
Pesarattu is one of the authentic breakfast dishes in South Indian cuisine. Usually made with green gram and rice and served with sweet and sour ginger chutney.
Traditionally, the batter for pesarattu dosa requires overnight soaking and grinding the following day. But I have gone with the moong dal flour readily available.
I just mixed it with rice flour and gave it 5 minutes of rest. It's all like magic; the batter is ready to make a healthy, protein-rich breakfast in just 5 minutes.
Other dosa recipes
How to make Instant Pesarattu dosa
1. Add green gram flour, rice flour, and salt in a large mixing bowl. Add water to make a thin, flowing consistency batter, like the dosa batter’s consistency. And keep it aside for a while.
2. Add ginger, red/green chili, and a teaspoon of cumin seeds to the mixer and grind until it is coarsely done. Add or remove red chili according to your taste. Adding more is red chilies that give better color and aroma to the dosa.
3. Add the ground chili mixer to the kept-aside batter and combine them well so that the spices gifts get mixed up well.
4. Place a pan over high heat, drizzle a teaspoon of oil over the pan, and spread it as it coats evenly on the pan's surface.
5. Take about a ladle of moong dal batter and gently spread it thinly in a circular motion like in the picture. Drizzle a tablespoon of chopped onion on the random roller that dosa, and again drizzle a teaspoon of oil to make the dosa crispier.
You can also add ghee or butter for a rich taste. Cook until it turns golden brown, flip the dosa on the pan, and cook on the other side until it becomes crispy on both sides. Leave it a little longer for crispier dosa.
Serve pesarattu dosa along with coconut chutney or any of your favorite chutney. It is usually served with upma.
The recipe FAQ
You may find them in Indian or Asian stores in the United States. It is available in several local brands, all of which are great in quality.
Yes, this recipe is fabulous for planning ahead of time. Prepare the batter along with other spices and store it in the refrigerator. It stays suitable for up to 3 days when refrigerated in an airtight container.
Rice flour is added to make the dosa crispy. However, if you plan to make a low-carb breakfast, you may completely skip adding the rice flour, but the moong dal dosa will not be crispy.
Printable recipe card
Instant Pesarattu Dosa
- 1 teaspoon ginger
- 1 green chili / serrano pepper
- 1 teaspoon cumin seeds
For the batter
- 1 cup moong dal flour / moong bean flour
- 2 tablespoon rice flour
- ½ teaspoon salt or as required
- ¾ cup water
- 5 tablespoon onion finely chopped
- 3 teaspoon vegetable oil or Ghee- as required
- To a blender jar, add ginger, red chili, green chili and a teaspoon of cumin seeds. And grind it coarsely.
For the batter
- In a large mixing bowl add moong dal flour, rice flour, salt, and ground ginger paste. Add water to make thin flowing consistency batter, which should be like dosa batter’s consistency. And keep it aside for a 10 minutes.
- 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.
- Sprinkle a tablespoon of chopped onion over the dosa and again drizzle a teaspoon of oil over the surface.
- 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.
- Lower the heat and cook till the sides becomes golden brown for crispy dosa.
1. Serve along with peanut chutney or ginger chutney.
2. Traditionally, it is served by stuffing it with upma. But I feel over-heavy with upma, so I always make just the dosas.
Tips and Variations for Pesarattu Dosa recipe:
1. For crispier dosas, add a 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, add chopped veggies like carrots, mushrooms, etc.