Palak Moong Dal Dosa (Palak Pesarattu) is a protein-packed, no-fermentation healthy South Indian dosa made from ground whole green gram, split green gram, fresh spinach, rice, ginger, cumin, and green chilies. They are typically served with chutney and upma.
What is Pesarattu?
Pesarattu is an authentic breakfast recipe from the states of Andhra Pradesh and Telangana. Traditionally, mung beans are soaked and blended to form a smooth batter along with ginger, fresh green chili, and cumin for flavoring, and evenly spread on a medium-hot skillet. The batter doesn’t need fermentation, unlike the dosa batter. They are typically served with ginger chutney and rava upma.
For the same instant rava paddu recipe, I have added lots of spinach, and a small amount of rice to make the dosa crispy and healthier. While making the pesarattu, I like to sprinkle finely chopped onions and a little idli podi (gun powder) on top, which gives extra flavor to the dish. You can also eat the dish with aloo masala. You may also like my other high-protein breakfast moong dal chilla.
Jump to:
How to Make Palak Moong Dal Dosa
Wash and soak the rice and moong dal together overnight (for at least 5 hours).
In a large mixing jar, combine the soaked dal and rice mixture, ginger, green chilies, jeera, salt, and palak.
Grind it into a smooth batter by adding a little water to get a dosa batter consistency. Mix well. Adjust the consistency of the batter by adding ¼ cup of water if it is very thick.
Heat a seasoned iron tawa or non-stick pan over medium heat. Spread a few drops of oil into the skillet.
Pour a ladleful of pesarattu batter in the center and quickly spread it evenly in a circular motion to form a thin, round dosa. Sprinkle chopped onions over it, and drizzle some oil (or homemade ghee) around the edges. I always make it thin as my family likes it that way.
Cook for 1-2 minutes till dosas turn golden brown and crispy.
Remove the dosa. Enjoy with coconut chutney!
Serving Suggestions For Palak Moong Dal Dosa
Serve palak moong dal dosa with tomato onion chutney, ginger chutney, peanut chutney, or coconut chutney. It is also traditionally served with semolina upma. It also tastes great when paired with gun powder podi and potato masala.
Tips to Make the Best Palak Pessarattu
- I used both skinned and skinless moong dal in this recipe; however, you can use only skinned whole moong dal. Also, I used rice to make the dosa crispier. You can use some ¼-1/2 cup of rice flour instead of raw rice.
- Let the batter rest for 15 minutes after grinding.
- If you want a spicier version, add 2 more red chilies while grinding.
- You can sprinkle grated ginger and add a scoop of rava upma on the dosa before serving.
- When preparing the pesarattu, spread the batter evenly in a circular motion with the back of a ladle.
- Cooking dosas, on the other hand, is not necessary when you make thin crispy dosas; however, when you make a thick dosa like uttapam, flip the dosa, add a little oil if necessary & cook for a minute again.
- You can also substitute kale for spinach in this recipe.
Frequently Asked Questions
Yes, we can store pesarattu batter in the refrigerator in an airtight container for up to 2 days. But Pesarattu always tastes best when made with fresh batter.
More Indian Breakfast Recipes
Palak Moong Dal Dosa (Palak Pesarattu)
Equipment
Ingredients
- ½ cup split moong dal (skinless green gram)
- ½ cup whole moong dal (whole green gram)
- ½ cup rice (I used sona masoori rice)
- 2 cups palak (spinach)
- 1 inch ginger
- 3-4 green chilies
- 1 teaspoon cumin seeds (jeera)
- ¼ cup onion
- salt as per taste
- oil as needed
- water as needed
Instructions
- Wash and soak the rice, dals together overnight (5 hours minimum).
- In a big mixie jar, take the soaked dal & rice mixture, ginger, green chilies, jeera, salt, and palak.
- Grind it a smooth batter by adding little water to get a dosa batter consistency.
- Mix well. Adjust the consistency of batter adding ¼ cup of water if it is very thick.
- Heat dosa pan and pour a ladle full of batter. Spread it & make it thin as per your wish. I always make it thin as my family likes it that way.
- After making dosa, keep the flame medium-high and sprinkle chopped onions and drizzle a teaspoon of oil over the dosa.
- Cook for 1-2 minutes till dosas turn golden brown and crispy.
- Remove the dosa and Enjoy with coconut chutney !
Notes
Tips to make Best Palak Pessarattu
-
- I have used both skinned and skinless moong dal in this recipe however you can use only skinned whole moong dal. Also, I have used rice to make dosa crispier. You can use some rice flour instead of raw rice as flour.
- Let the batter rest for 15 minutes after grinding.
- If you want a more spicy version add 2 more red chilies while grinding.
- You can sprinkle grated ginger and add scoop of upma on the dosa before serving.
- When preparing the pesarattu, spread the batter evenly in a circular motion with the back of a ladle.
- Cooking dosas on the other side is not necessary when you make thin crispy dosas, however when you make thick dosa like uttapam, flip the dosa, add little oil if necessary & cook for a minute again.
- You can keep the leftover batter in the refrigerator and use it the next day to make dosas.
- You can also add Kale instead of palak/spinach for this recipe.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Raam
As per to your suggestion to substitute rice flour instead of raw rice. Can I ask what ratio of rice flaw to 1 cup of blended moong dhall. Thank you for your kind reply
Bhavana Patil
Hi Raam, Rice or rice flour is added to make the moong dosa extra crispy.. So I would suggest adding 1/4-1/2 cup of rice flour for 1 cup moong. Hope this helps.
Deepa GV
Ok