Pesarattu (moongdal lentil crepes)
Pesarattu (moongdal lentil crepes)

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, pesarattu (moongdal lentil crepes). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Pesarattu (moongdal lentil crepes) is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Pesarattu (moongdal lentil crepes) is something which I have loved my whole life. They’re fine and they look fantastic.

Pesarattu or Moong Dal Dosa with step by step photos. Pesarattu are crispy crepes made from ground whole mung lentils batter. These healthy crepes are a popular breakfast recipe from Andhra Pradesh.

To begin with this recipe, we must first prepare a few components. You can cook pesarattu (moongdal lentil crepes) using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pesarattu (moongdal lentil crepes):
  1. Take 1 cup green gram
  2. Take 1 cup moong dal
  3. Get 1 cup raw rice
  4. Take 2 " inchs ginger piece
  5. Make ready 4 - 5 green chillies
  6. Make ready 1 tbsp cumin seeds
  7. Take 1 cup onions chopped
  8. Make ready handfull coriander leaves of
  9. Get to taste salt
  10. Prepare as required oil

Pesarattu, aka pesara attu very popular in andra, and it is super delicious and healthier than rice dosas. Pesarattu, pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is similar to dosa. Pesarattu Recipe, Pesarattu Dosa, Green Moong Dal Dosa / Crepe Recipe made with moong dal and rice. Moong dal is my husband's favorite lentil.

Instructions to make Pesarattu (moongdal lentil crepes):
  1. Wash and soak green gram, moongdal and rice for 3-4 hours or overnight.
  2. Drain the water and add it in a mixer grinder.
  3. Add ginger, cumin seeds, greenchillies, coriander leaves and salt.
  4. Grind it into a smooth paste.
  5. Add required water for the consistency of the dosa batter.
  6. Heat a tawa and pour a laddle of batter and spread in a circular way evenly.
  7. Drizzle some oil and let it cook for a minute covered with a lid.
  8. Sprinkle some finely chopped onions and coriander leaves.
  9. Serve it with upma and ginger (allam) chutney / coconut chutney

I have shared a lot of recipes using green moong dal. Pesarattu is one of the andhra speciality breakfast. Mostly it is served along with upma. But today i have made dosa alone. I never use to like much when my mom make back in india.

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