Andhra · Breakfast · Dosa · Indian Cuisine

Pesarattu Dosa – Andhra Speciality

Pesarattu is nothing  but dosa made with sabut moong. No fermentation is required for this, you only have to soak and grind.The first time i came to know about this dish is through Google. For me Google is the answer for all the queries i have. Sometimes when i want to try something new the Google search page is the page i go to. So back to the recipe this is a wholesome breakfast as it is made completely of sabut moong i.e whole Moong. It is quiet a filling breakfast as well and you cant have more than 2.


Pesarattu :


1 cup Sabut Moong

Fistful of Rice

Ginger – 1″ chopped

G.chilli  – 2 Chopped


Oil as required.


Wash dal and rice and soak overninght or for atleast 6 hours.

Drain the excess water and grind it to a slightly coarse batter by adding ginger and green chillies. Add littlle water while grinding.

Transfer to a bowl, add salt and mix well. The consistency of the batter should be like a regular dosa batter.

Heat a pan and take a laddlefull of batter and start spreading from the center to the rim of the pan. These will be a bit on the thicker side.

Spread little oil all over the dosa and cook on a medium flame for a couple of mins.

Cooking these on a medium flame is important as they need to be cooked nicely.

Serve them hot with any chutney of your choice.