June 19, 2012

Pesarattu / Moong dal Dosa / Green Gram Crêpe

Pesarattu is a crepe-like bread, very similar to Dosa and traditional to Telugu cuisine. It is made with batter of green gram (Moong dal), but unlike a dosa, the batter does not require fermentation nor does it contain Urad dal. 

      I was introduced to this delightful dish during my early professional days in Hyderabad, where Pesarattu was commonly served as a breakfast or a snack, usually with a spicy chutney. After leaving Hyderabad, I had totally forgotten about this nutritionally abundant yet delicious dish until recently when I visited my friend Sherryl 's house and she had made some hot Pesarattu for us all. I decided right away that this dish needs to get back onto my repertoire of quick-fix meals especially since it is so easy to prepare and yet super healthy. 

   Green gram, also known as Mung bean, has been cultivated exclusively for the seeds that are contained in the plant's pod. Used since ancient times in Indian and Chinese cuisine, Mung beans have migrated throughout Far-East and Southeast Asia. Nutritious and mild in flavor, Green gram takes on the flavor of the spices and other ingredients added to it. When Mung beans are dried and halved, they go by various names, including Green gram dal and is a small, oval-shaped bean that you can cook before or after soaking in water. Once cooked, the bean turns soft in texture, is easily digested and does not produce flatulence like many other legumes. The Mung bean has an olive green husk and a dark-mustard colored interior. The dried bean is often split, to expedite cooking, and sold as Green dal. If it has been hulled before splitting, only the yellow endosperm remains, and the bean goes by various names including Moong dal and Mung dal. Green gram dal, which still has the husks, maintains its shape better when cooking, while Moong dal becomes soft and mushy like porridge. Because of their soft consistent texture, dals are used for stews, soups, salads and desserts. 
Because of the high amount of fiber, green gram dal is considered low-glycemic. It digests slowly and gradually releases glucose into your bloodstream, stabilizing your blood sugar. Consumption of low-glycemic foods lower your risk for developing diabetes, and since green gram dal prolongs the release of sugar into your bloodstream, it can help curb your post-meal cravings. A study published in 2008 in the "Journal of Agricultural and Food Chemistry" indicates that Mung beans might lower blood glucose, triglycerides and cholesterol and might improve glucose tolerance.

Yields 20 Dosa

2 Cup - Whole green Moong Dal, soaked overnight
3 Tbsp- Rice flour
2 Tbsp - Rava / Cream of wheat
6 - Green chillies
1 1/4 Tsp - Cumin Powder
1/2 Inch - Grated ginger
6 - Curry leaves
Ghee or Oil (optional)

For Garnish
Finely chopped Onions and Cilantro

  • Soak the moong dal in water overnight.
  • Grind the moong dal, green chillies, ginger and curry leaves in a blender. The batter should be the same consistency as the dosa batter
  • Stir in salt, cumin powder, rice flour and rava.
  • Heat a non stick griddle.
  • Pour a ladle of batter in the center and swirl clockwise with the ladle.
  • Drizzle some ghee on top
  • Top with finely chopped onions and cilantro (optional)
  • Serve with Tomato chutney, Roasted Bell pepper Chutney or Coconut & Cilantro Chutney


  1. wow... these dosas look fine and crisp. definitely superior to the ones served to you. the rava did perfect the art of making crispy dosas. i will try it next time

  2. Dosa adipoli..Beautiful clicks and dos..

  3. Wow..loved the restaurant style cone shape & beautiful clicks as always..I had seen the recipe in many blogs,Looks very nutritious..will try these green dosas:-)

    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

  4. That sounds like an awesome breakfast for my family :)


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