Indian & South Asian · Breakfast · Lunch · Snack
Pesarattu (Green Moong Dal Dosa)
పెసరట్టు
Thin, crisp Andhra crepes made from soaked whole green mung beans ground with ginger, green chilli and cumin, then scattered with onion and coriander. They are high in protein, need no fermenting, and are cooked with only a light film of oil.
- Prep
- 255 min
- Cook
- 35 min
- Total
- 290 min
- Serves
- 4
Calories come from: Carbs 66% · Fat 12% · Protein 22%
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Ingredients
For 4 servings- 1 cup200 gwhole green moong dal (mung beans)
- 2 tbsp25 gbrown rice
- 3 cups710 gwater for soaking
- 3/4 cup180 gwater for grinding
- 1 inch piece (about 1 tbsp)15 gfresh ginger, peeled and chopped
- 2 small10 ggreen chillies
- 1 tspcumin seeds
- 3/4 tsp5 gsalt
- 1 medium110 gred onion, finely chopped
- 1/4 cupfresh coriander (cilantro), chopped
- 2 tsp9 gvegetable oil
Steps
- 1
Rinse the moong dal and brown rice together until the water runs clear.
- 2
Cover them with the soaking water and leave to soak for 4 hours, or overnight in the fridge.
- 3
Drain the dal and rice and discard the soaking water.
- 4
Put the drained dal and rice in a blender with the ginger, green chillies, cumin seeds and salt.
- 5
Add about half the grinding water and blend, adding the rest little by little, to a smooth, pourable batter like thin pancake batter.
- 6
Heat a non-stick or cast-iron tawa over medium-high heat and wipe it with a few drops of oil on a paper towel.
- 7
Pour a ladle of batter into the centre and quickly spread it outwards in circles to make a thin crepe.
- 8
Scatter about 1 tablespoon each of onion and a pinch of coriander over the top and press them in lightly with the ladle.
- 9
Drizzle about 1/4 teaspoon of oil around the edges.
- 10
Cook for 2 to 3 minutes until the underside is golden and the edges lift.
- 11
Flip and cook for 1 minute more so the onion softens, then fold and serve hot.
- 12
Repeat with the remaining batter, onion and coriander to make about 8 pesarattu, wiping the pan with oil between each one.
Swaps, storage and make-ahead
Swaps
- Use split yellow moong dal instead of whole green moong for a paler, slightly softer crepe that blends more easily.
- Replace the brown rice with white rice or 2 tablespoons of rice flour stirred into the batter if that is what you have on hand.
- Skip the green chillies and use a pinch of black pepper instead for a milder version kids may prefer.
- Swap the red onion for grated carrot or finely chopped spinach for extra vegetables on top.
Storage
Pesarattu are best eaten fresh and hot, since they lose their crispness on standing; refrigerate any cooked leftovers within 2 hours in an airtight container for up to 3 to 4 days and reheat on a hot tawa until steaming hot. Leftover batter keeps covered in the fridge for about 1 to 2 days and should not be frozen.
Make ahead
Soak the dal and rice overnight in the fridge, or grind the batter up to a day ahead and keep it covered in the fridge, stirring and thinning with a splash of water before cooking. Chop the onion and coriander a few hours ahead and keep them chilled.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (317 g) | Per 100 g | |
|---|---|---|
| Calories | 233 kcal | 74 kcal |
| Protein | 13 g | 4.1 g |
| Carbohydrates | 39.8 g | 12.6 g |
| of which sugars | 4.7 g | 1.5 g |
| Fiber | 9 g | 2.8 g |
| Fat | 3.2 g | 1 g |
| of which saturated | 0.4 g | 0.1 g |
| Sodium | 449 mg | 142 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
