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- submitted by Dahlia on 03-30-2009

(Green Dosai, Paasi Paruppu Dosai, Moong Dal Dosa)

Pesarattu (Moong dosa/ Green Gram Dosa) is a famous Andhra tifn item. It can be made either with moong dal(split
green gram) or whole green gram lentil. It is usually had with upma and some chutney.

For Batter

Green Gram (Split/ Whole) - 2 cups

Rice - 4 tblsp (optional)
Green chillies - 5-7
Ginger - 2" piece
Cumin seeds - 2 tsp
Oil - for making pesarattu
salt - as needed (app. 2 tblsp)

For Topping
(you could use any of the following toppings, i prefer to use only onion toppings)

Onions - nely chopped

Green Chillies - nely chopped
Grated Coconut
Chopped Cilantro

1. Soak the green gram and rice for at least 1 hour and drain the water. Longer soaking would be good.
2. Add this soaked lentil and rice to a mixie/blender along with the ginger piece and green chillies.
3. Add enough water and required salt and grind to a smooth paste.
4. Remove the batter and mix the cumin seeds with it.

5. Heat a griddle/ dosa pan. Check if it is hot enough by sprinkling few drops of water. The water will sizzle
right away.
6. Pour a ladle full of batter in the center and spread it into a nice round shape using the back of the spoon.
7. Sprinkle few chopped onions and few drops of oil on top.
8. After it turns golden brown at the bottom, ip it over.
9. After it gets cooked on both sides, remove from the griddle.
10. Serve piping hot with chutney (peanut chutney or ginger chutney or coconut chutney).

Other Idli / Dosa Varieties

Variety Dosa Rava Idli Adai Dosai Masoor Dal


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