• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Indian Veggie Delight logo

  • Home
  • Recipes
    • Kids Lunch Box
    • Instant Pot
    • Air Fryer
    • Rice & Grains
    • Lentil & Beans
    • Millet
    • Vegan
    • Keto/Low Carb Recipes
  • Instant Pot
  • Kids Lunch Box
  • Subscribe
  • About
    • About Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Instant Pot
  • Kids Lunch Box
  • About
×

Home » Recipes » Breakfast

Palak Moong Dal Dosa

Mar 1, 2023. by Bhavana Patil. 3 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

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.

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 chillies

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).

step to soak rice and moong dal collage

In a big mixie jar, take the soaked dal & rice mixture, ginger, green chilies, jeera, salt, and palak.

step to grind the mixture collage

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.

step to mix the dosa batter collage

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.

step to prepare palak moong dal dosa collage

Cook for 1-2 minutes till dosas turn golden brown and crispy.

pesarattu dosa on the tawa

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

Can we keep the leftover Pesarattu batter in the fridge?

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
Tried this recipe?Don’t forget to give a ★ rating below
Palak Moong Dal Dosa|Palak Pesarattu|No Fermentation Dosa

Palak Moong Dal Dosa (Palak Pesarattu)

Bhavana Patil
It is protein packed wholesome south indian breakfast
4.50 from 4 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 284
Course: Breakfast
Cuisine: South Indian
Diet: Gluten-Free, Vegan
Method: Stovetop
Prep Time : 5 hours
Cook Time : 5 minutes
Total Time : 5 hours 5 minutes

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).
    step to soak rice and moong dal collage
  • 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.
    step to mix the dosa batter collage
  • 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.
    step to prepare palak moong dal dosa collage
  • Cook for 1-2 minutes till dosas turn golden brown and crispy.
    pesarattu dosa on the tawa
  • Remove the dosa and Enjoy with coconut chutney !
    Palak Moong Dal Dosa|Palak Pesarattu|No Fermentation Dosa

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.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 284kcalCarbohydrates: 54gProtein: 15gFat: 1gSaturated Fat: 1gSodium: 138mgPotassium: 463mgFiber: 9gSugar: 4gVitamin A: 1493IUVitamin C: 10mgCalcium: 73mgIron: 4mg
Keyword palak moong dal dosa, palak pesarattu
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

♥ We LOVE to hear from you. If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram so that we can see it and others can enjoy it too! Thank you ♥

Subscribe to my Youtube Channel for healthy & tasty video recipes.

More Breakfast

  • Moong Dal Chilla (Savory Lentil Pancakes)
  • Besan Chilla (Savory Gram Flour Pancakes)
  • 25+ Best Indian Breakfast Recipes
  • Poha Recipe | Kanda Poha
180 shares

Reader Interactions

Comments

  1. Deepa GV says

    May 09, 2020 at 6:15 am

    Ok

    Reply
  2. Raam says

    November 15, 2022 at 2:11 am

    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

    Reply
    • Bhavana Patil says

      November 16, 2022 at 12:50 am

      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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

Popular Posts

  • Instant Pot Bisibelebath
  • The Best Avocado Pasta
  • Barbeque Nation Style Cajun Potatoes
  • Healthy Kids Lunch Box Recipes
  • Dominos Style Stuffed Cheesy Garlic Bread (Stuffed Garlic Bread Recipe)
  • Lauki Ki Sabzi (Bottle Gourd Curry)

Don’t miss a new recipe

  • About Me
  • PRIVACY POLICY

Copyright © 2023 Indian Veggie Delight on the Seasoned Pro Theme