Palak Moong Dal Dosa (Palak Pesarattu) is a no fermentation healthy dosa recipe made from ground whole green gram, split green gram, spinach, rice, ginger, cumin, and 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 the 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 like the dosa batter. They are typically served with ginger chutney and upma.
For the same recipe, I have added lots of spinach , and some rice to make the dosa crispy and healthy dish. While making the pesarattu, I also sprinkle some onions and idli podi that gives extra flavor to the dish. You can also eat the dish with aloo/potato masala. It is a protein-packed wholesome south Indian breakfast that can be prepared without fermentation.
How to Make Palak Moong Dal Dosa
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. Enjoy with coconut chutney!
Serving Suggestions For Palak Moong Dal Dosa
Serve Palak Moong Dal Dosa with chutney like tomato chutney, ginger chutney, or coconut chutney. It is also served with rava upma traditionally. It also tastes great when paired with chutney pudi and potato masala.
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 ¼-1/2 cup of rice flour instead of raw rice.
- 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 a 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.
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 Breakfast Recipes
- Vegetable Panniyaram (Paddu)
- Moong Dal Cheela
- Restaurant Style Upma
- Pongal
- Poha
- Indian Masala Oats
- Paneer Uttapam
Palak Moong Dal Dosa (Palak Pesarattu)
Ingredients
- measuring cup used 1 cup = 250 ml
- ½ cup split moong dal (skinless green gram)
- ½ cup whole moong dal (whole green gram)
- ½ cup rice (I used sona masoori, a medium-grained 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
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Deepa GV says
Ok
Raam says
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 says
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.