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Pesarattu Masala Dosa Recipe

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives or artificial colors.

Pesarattu masala dosa

Pesarattu masala dosa

Crispy and Delicious

Pesarattu masala dosa is a nutritious green gram crepe that is typically filled with a potato-onion or a ginger-onion stuffing. This snack is quick and easy to prepare, and it's delicious, as well. The dosas make a nutritious and hearty breakfast.

The dosa is particularly wonderful when served with coconut chutney. Enjoy!

Cook Time

Prep timeCook timeReady inYields

20 min

40 min

1 hour

Serves four people


  • 1/2 cup green gram (mung beans)
  • 1/2 cup moong dal (dehusked split green gram)
  • 1/2 cup rice
  • 1/3 teaspoon cumin seeds
  • 5 cloves
  • 2 green chilies
  • 3 tablespoons fresh coriander, roughly chopped
  • 1/2 inch ginger, chopped
  • 1/2 teaspoon oil or a mixture of oil and ghee, for making each pesarattu masala dosa
  • 1/2 teaspoon salt, or to taste
  • 1 bowl stuffing (see notes below)


  1. Wash mung beans, moong dal, and rice together. Soak them in fresh water for 4-5 hours. Strain.
  2. Place the soaked mung beans, moong dal, and rice into a grinder or mixer. Add chopped ginger, green chilies, cumin seeds, coriander leaves, cloves, and salt.
  3. Grind to get a slightly coarse but near-smooth batter. It should be neither thick nor thin. Add water to adjust the consistency.
  4. Rest the batter for 2-3 hours. This will ensure a naturally soft dosa. Fermenting the batter is not needed.
  5. Make a stuffing (either potato-onion or raw onion-ginger).
  6. Heat a dosa pan. Grease it lightly with ghee or oil. Wipe it with a tissue paper. Pour about 1 1/2 ladle full of the batter in the center.
  7. Quickly spread the batter by running the ladle bottom on the batter in a circular motion. Add a few drops of oil or ghee on the top. Keep the heat medium-high.
  8. Place 2 teaspoons of the stuffing in the center of the dosa. Roll the dosa once it turns crispy and golden brown.
  9. Repeat the same procedure with the remaining batter and stuffing.
  10. Place dosas on a serving plate. Serve them hot with coconut chutney. Enjoy!

How to Make Potato Onion Stuffing

  1. Boil 3 potatoes until they are soft. Peel and mash them.
  2. Heat 2 teaspoons oil in a deep-bottomed pan. Throw in mustard seeds. Let them crackle.
  3. Add chopped onions, chopped green chilies, and curry leaves. Saute until onions are transparent.
  4. Add mashed potatoes, salt, turmeric powder, chopped coriander leaves (optional), some sugar, and a teaspoon lemon juice. Saute together until they blend nicely.
  5. Turn off the heat. Potato-onion stuffing is ready!

How to Make Raw Onion-Ginger Stuffing

You can use this stuffing for pesarattu masala dosa only.

  1. Make a mixture of finely chopped onions, ginger, green chilies, and coriander leaves.
  2. Spread this inside the pesarattu dosa. Roll it along with the stuffing.