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 chutney or ginger chutney.
This pesarattu dosa is made with moong dal flour and rice flour. And it's one of the popular green gram recipes in India.
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 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 along with sweet and sour ginger chutney.
Traditionally the batter for pesarattu dosa requires overnight soaking and grinding it 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 magic, the batter is ready to make very healthy protein-rich breakfast in just 5 minutes.
Other dosa recipes
How to make Instant Pesarattu dosa
1. In a large mixing bowl add green gram flour, rice flour, and salt. Add water to make a 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 that give 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 get 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 random 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 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 couple of local brands and all of them 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 good up to 3 days when refrigerated in an airtight container.
Rice flour is added to make the dosa crispy. However, if you are planning to make a low carb breakfast, you may completely skip adding the rice flour, but the moong dal dosa will not be a crispy one.
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 feeling 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, you can also add chopped veggies like carrot, mushrooms, etc.