Pesarattu – a dosa from Andhra Pradesh


Pesarattu literally means Moong Dal Dosa. Pesarattu is also called as pesara dosa in Telugu. The word Pesarattu is derived from two words pesara and attu. Pesara means mung lentils or moong dal and attu means dosa.

This recipe was sent to me by Austin D’sa from my parish who was a student of Don Bosco College of Hospitality studies. I tried it out and it was extremely nice. 

1 cup whole moong dal (green gram lentil)
1/4 cup rice
1/2 teaspoon methi (fenugreek seeds)
1 tablespoon ginger, grated
2 green chilies
1/2 cup coriander stem, chopped (optional )
1/2 cup chopped onion
1 teaspoon roasted cumin powder
Handful of coriander leaves, chopped
Oil or ghee to fry

Soak the rice and moong dal over night. The next morning blend all the above ingredients in a blender and add very little water while blending Because moong dal and onions leaves water. The batter must be thick pouring consistency. Do not add salt

Once blended leave the batter to ferment for a minimum 3 hours. You can store this in the refrigerator for a week. Add salt to the number of portions you plan to make just before making it. When making the dosa heat the pan to a little below smoking point. 

When you make your dosas use a non stick pan or a cast iron pan. Do not wash these pans when done but wipe them down with a dry cloth. Cast iron pans need to be seasoned and this can be done by taking an onion and cutting it into half. Insert a fork into it and dip it in oil. Heat your pan and keep rubbing the onion on the pan. You can also let salt brown gradually on a cast iron pan. Throw the salt away when done. This is another method of seasoning your pan and leaving it non- stick . Dosas wont work if your pan is not heated and seasoned well.

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