Pesarattu Masala Dosa Recipe

Updated on January 17, 2020
ShailaSheshadri profile image

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

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!

5 stars for Pesarattu Masala Dosa

Cook Time

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: Serves four people

Ingredients

  • 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)

Instructions

  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!

Photo Guide

Click thumbnail to view full-size
Step one: Wash mung beans, moong dal, and rice. Soak them in fresh water.Step two: Strain the water. Collect it in a bowl. Use it for grinding. Put mung beans, moong dal, and rice to a mixer or grinder. Add ginger, green chilies, salt, cloves, and fresh coriander.Step three: Grind, adding water or soaked water little by little, to get a coarse or near-smooth batter. The batter should be neither thick nor thin. Rest the batter for 2-3 hours. Step four: In the meanwhile, make a stuffing (either potato-onion or raw onion-ginger).Step five: Heat a dosa pan. Grease it with some ghee or oil. Wipe it with a tissue paper. Pour 1 1/2 ladle full of the batter in the center. Spread it by running the ladle bottom in circular motion. Add a few drops of ghee or oil on the top.Step six: Place two teaspoons of the stuffing in the center. Roll the dosa along the stuffing. Serve hot pesarattu masala dosa with coconut chutney. Enjoy the taste.
Step one: Wash mung beans, moong dal, and rice. Soak them in fresh water.
Step one: Wash mung beans, moong dal, and rice. Soak them in fresh water.
Step two: Strain the water. Collect it in a bowl. Use it for grinding. Put mung beans, moong dal, and rice to a mixer or grinder. Add ginger, green chilies, salt, cloves, and fresh coriander.
Step two: Strain the water. Collect it in a bowl. Use it for grinding. Put mung beans, moong dal, and rice to a mixer or grinder. Add ginger, green chilies, salt, cloves, and fresh coriander.
Step three: Grind, adding water or soaked water little by little, to get a coarse or near-smooth batter. The batter should be neither thick nor thin. Rest the batter for 2-3 hours.
Step three: Grind, adding water or soaked water little by little, to get a coarse or near-smooth batter. The batter should be neither thick nor thin. Rest the batter for 2-3 hours.
Step four: In the meanwhile, make a stuffing (either potato-onion or raw onion-ginger).
Step four: In the meanwhile, make a stuffing (either potato-onion or raw onion-ginger).
Step five: Heat a dosa pan. Grease it with some ghee or oil. Wipe it with a tissue paper. Pour 1 1/2 ladle full of the batter in the center. Spread it by running the ladle bottom in circular motion. Add a few drops of ghee or oil on the top.
Step five: Heat a dosa pan. Grease it with some ghee or oil. Wipe it with a tissue paper. Pour 1 1/2 ladle full of the batter in the center. Spread it by running the ladle bottom in circular motion. Add a few drops of ghee or oil on the top.
Step six: Place two teaspoons of the stuffing in the center. Roll the dosa along the stuffing. Serve hot pesarattu masala dosa with coconut chutney. Enjoy the taste.
Step six: Place two teaspoons of the stuffing in the center. Roll the dosa along the stuffing. Serve hot pesarattu masala dosa with coconut chutney. Enjoy the taste.

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.

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 78
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 0 g
Carbohydrates 12 g4%
Sugar 0 g
Fiber 6 g24%
Protein 5 g10%
Cholesterol 0 mg
Sodium 38 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

Submit a Comment
  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    2 years ago from Bengaluru

    Thank you for reading my hub. I encourage you to try this dosa at your home. They are easy and come out proper.

  • peachpurple profile image

    peachy 

    2 years ago from Home Sweet Home

    I love dosa, here locally we call it "Dosai" served in Roti Prata restaurant. Crispy and a bit sourish

  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    2 years ago from Bengaluru

    Thanks Davor for reading my hub. I am happy to know that you tried this recipe and loved it too. Thanks a lot.

  • Vegans Products profile image

    Davor Gligorovski 

    2 years ago

    Great recipe. I tried and loved it.

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