Pesarattu or Mung Dosa Recipe | How to make Pesarattu

  • Yield : 10
  • Servings : 3-4
  • Prep Time : 6m
  • Cook Time : 15m
  • Ready In : 6:40 h

This delicious crepe, bursting with the goodness of mung, originates from  Andhra Pradesh in southern India.

A quick and nutritious dosa, this one does not use urad dal or involve any fermenting.

It is probably one of your best options if you are on a high protein diet.


  • Whole Mung beans - green gram - 1 cup
  • Rice flour - 2 tbsp
  • Green chillies - 1
  • Ginger - 1/2 inch
  • Garlic- 2-3 cloves
  • Coriander - 3 tbsp chopped
  • Onion- 1/2 chopped
  • Salt- to taste
  • Water- for grinding


Soak the mung beans for 4-5 hours or overnight.

They end up  looking like this.

Grind the soaked mung with the rice flour, onion, ginger, garlic, coriander, green chillies and salt. Use very little water to grind. The batter will have a thickish consistency. Now, you are all set to make the dosas.

Grease the tawa with oil. When it is warm , but not too hot, with a ladle, spread a dosa on the tawa. Start from the inside going out in a circular fashion.The batter is thick, so do not panic if you have a thick dosa. If you find it hard to spread, add a little bit of water to the remaining dough, less than 1/4 cup . With a spoon , drizzle some oil around the dosa. Cook on medium heat.

Let it cook till you can see the underside browning. At this stage, flip over. Cook for 30 seconds. Plate up and serve. Between dosas, remember to take the tawa off the flame. If you try to pour batter on a hot tawa, you might get little green lumps instead of a dosa. The trick is to let the top of the tawa cool slightly before you pour the next.

Beautiful, isn’t it? It is delicious as well. To my mind, it has such intense and complex tastes in itself, that it hardly needs anything else to go with.

Serve with tomato or ginger chutney.. or ketchup for the fussy ones!

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