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South Indian Pesarattu Dosa Recipe (Moong Dal Dosa)

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

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 timeCook timeReady inYields

20 min

40 min

1 hour

4-5 pesarattu dosa

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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)

© 2020 Rajan Singh Jolly

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