South Indian Pesarattu Dosa Recipe (Moong Dal Dosa)

Updated on July 7, 2020
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Rajan loves cooking and likes to share his favourite recipes.

Pesarattu Dosa
Pesarattu Dosa

Pesarattu dosa is a crepe-like pancake from the southeastern state of Andhra Pradesh. This dosa is prepared with whole green moong dal (mung bean) and rice or rice flour batter. It is an instant dosa—meaning that the batter does not need to be fermented—unlike the typical South Indian dosa, prepared with rice and urad dal (split and skinned black gram), which needs to be fermented overnight.

Pesarattu is usually served with sweet ginger chutney, which in South India is called allam chutney. The fermented type of dosa, on the other hand, is typically served with coconut chutney and tomato chutney.

Cook Time

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: 4-5 pesarattu dosa


For the batter:

  • 1/2 cup sabut moong dal (whole green gram)
  • 1/2 onion, peeled and roughly sliced
  • 1 green chilli
  • 1 inch piece ginger, chopped
  • 1/2 tsp jeera (cumin seeds)
  • 1/2 tsp salt
  • 1 to 2 tbsp chopped hara dhania (cilantro)
  • 2 tbsp rice flour

For the stuffing:

  • 1 small onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 inch piece ginger, peeled and finely chopped
  • 1 tbsp hara dhania (cilantro), finely chopped

For frying the dosa:

  • vegetable oil as required


  1. Soak the moong dal in water overnight.
  2. The next morning, remove the water and put the dal in a blender jar. Add the sliced onion, green chilli, chopped ginger, jeera, salt, and hara dhania. Add the rice flour and some water and grind it to a fine batter. (You can use rice instead of rice flour. Soak the rice along with the dal in that case.)
  3. Once the batter is ground, transfer it to a bowl, check the consistency, and add water if necessary to get the correct consistency (see video).
  4. Keep a non-stick dosa pan on medium heat and let it get hot. Rub the pan surface with a half-cut onion a few times.
  5. Stir the dosa batter and pour a ladleful on the hot pan. Spread the batter thin moving concentrically and outwards with the ladle to make the dosa.
  6. Make the stuffing: Chop all of the ingredients for the stuffing and mix until they are well combined.
  7. Sprinkle the stuffing mixture on top of the dosa and press it down lightly with the ladle; then pour a little oil over the dosa. Let the dosa cook for 3-4 minutes until the underside is cooked well.
  8. Free the dosa all around the edges and fold it at the middle; then transfer it to a plate. Prepare the rest of the dosas similarly.
  9. Serve hot with sweet ginger chutney or coconut chutney or both.

South Indian Pesarattu Dosa Recipe (Moong Dal Dosa)

5 stars from 1 rating of South Indian Pesarattu Dosa Recipe (Moong Dal Dosa)

© 2020 Rajan Singh Jolly


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    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      3 weeks ago from From Mumbai, presently in Jalandhar, INDIA.

      peachy, dosai and dosa are one and the same. The white paste is coconut chutney, Thanks for stopping by.

    • peachpurple profile image


      3 weeks ago from Home Sweet Home

      this really looks like crispy pancake. However in Malaysia this is known as dosai, crispy and I love the white paste very much

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 weeks ago from From Mumbai, presently in Jalandhar, INDIA.

      Thank you, Devika.

    • profile image

      Devika Primic 

      4 weeks ago

      I like the explanation in the video and this recipe sounds another good idea. for a quick meal.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 weeks ago from From Mumbai, presently in Jalandhar, INDIA.

      Ha ha! Manatita, the dosa does not contain egg most of the time although egg dosa is prepared by some people these days. Glad you like the look of it. Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 weeks ago from From Mumbai, presently in Jalandhar, INDIA.

      Moong dal is mung bean, Peggy. Appreciate your effort in looking it up. Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 weeks ago from From Mumbai, presently in Jalandhar, INDIA.

      Thank you for appreciating the dish, Pamela. Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 weeks ago from From Mumbai, presently in Jalandhar, INDIA.

      I appreciate your comment, Flourish. Thank you.

    • manatita44 profile image


      4 weeks ago from london

      Looks like an omelette! Couldn't see the egg though, but yes, the moong dal can be seen. Looks tasty.

    • Peggy W profile image

      Peggy Woods 

      4 weeks ago from Houston, Texas

      You continue to share your recipes with us, and for that, I thank you. I had to look up moong dal as an ingredient. Now I know that it is a type of lentil. Your recipe sounds like it would be very flavorful with the other ingredients.

    • Pamela99 profile image

      Pamela Oglesby 

      4 weeks ago from Sunny Florida

      This dish looks delicious. I have never made anything quite like this but I would love to try it. Thanks for the recipe, Rajan.

      Have a great week!

    • FlourishAnyway profile image


      4 weeks ago from USA

      You have so many different types of foods that we do not. I would be open to trying it if the ingredients were accessible.


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