Crispy, lightly spiced Moong Dal Dosa are healthy crepes made from green mung beans or green gram, spices and herbs. These savory delights are also known as Pesarattu and are from the Andhra cuisine. These are delicious to serve for breakfast or snack or brunch with sweet and spicy chutneys.
About Pesarattu Recipe
Pesarattu, which translates roughly to moong dal dosa (or mung lentil crepes), are a classic Andhra breakfast staple. But not just for mornings – these tasty, savory dosa are terrific to enjoy for any meal!
The recipe for homemade moong dal dosa features a simple batter of soaked mung beans and rice ground together with lots of vibrant spices.
This batter is quickly cooked on a hot skillet, like a thin pancake, to create a lovely crispy outer edge and a slightly soft texture throughout.
Pesarattu is traditionally served with Upma and Allam Pachadi (Ginger Chutney). You can serve with Coconut Chutney also.
These dosa aren’t just good tasting – they’re good for you as well! Because they are made with hearty green and/or yellow lentils (whole or split), pesarattu are very rich in protein while also being vegan-friendly. If you skip the asaofetida, it becomes a gluten-free recipe, too.
While it does take some advanced planning to make this dish from scratch, there is still little hands-on effort actually required.
The lentils and rice need to soak for 4 to 6 hours before you blend them with the seasonings, but then the batter can be used right away with no fermenting needed.
How to make Pesarattu
Learn to make crispy and wholesome Pesarattu with my detailed step by step photos listed below.
Make Moong Dal Batter
1. Firstly, rinse ½ cup of whole moong beans and 2 tablespoons of rice a couple of times in water.
Then soak the moong beans and rice for 4 to 6 hours or overnight in a bowl with enough water to cover.
Drain all the water. The photo below shows the soaked moong beans and rice.
2. In a blender or food processor, add the moong beans and rice after draining all the water. You can even rinse the moong beans and rice before grinding.
Add the herbs and spices listed below:
- 1 green chilli (chopped) or ½ to 1 teaspoon, chopped
- 2 tablespoons of chopped coriander leaves
- 1 inch of ginger (peeled and chopped)
- ½ teaspoon of cumin seeds
- 1 pinch of asafoetida (optional)
- salt as per taste
- ⅓ to ½ cup water
Skip the asafoetida for a gluten-free moong dal dosa.
3. Now grind or blend to a smooth and fine batter. The batter consistency should be similar to that of a regular Dosa Batter or a French-style crepe.
Tip 1: If the batter looks thick, then add 1 to 2 tablespoons more water.
Tip 2: If the batter looks thin, then add 1 to 2 tablespoons of rice flour, one tablespoon at a time. You can even add gram flour (besan).
Make Pesarattu or Moong Dal Dosa
4. On a cast iron tawa or large skillet , smear some oil or ghee with a paper towel or with half of an onion. For a non-stick tawa or pan, do not spread oil on it.
With a big spoon or ladle, pour the moong dal dosa batter onto the griddle and use the same spoon for spreading the batter into a round shape.
The photo below shows the circular pattern you should make while spreading the batter.
You want to keep the heat to low or medium-low when spreading the pesarattu batter.
5. Sprinkle some finely chopped onions, chopped green chilies and coriander/cilantro leaves (all optional) onto half of the dosa.
Note: I have not added green chillies and coriander leaves when taking these photos.
Gently press the onions chilies, and coriander leaves into the batter with the back of a spatula so that they stick. Drizzle a bit of oil around the sides and in the center of the pesarattu.
6. Flip the dosa over completely, and cook the second side for about a minute. This will just lightly cook the onions.
7. Fold in half over itself, like a crepe or omelette.
8. Repeat the steps with the remaining batter to make all of the moong dal dosa. Serve warm with upma, which is a basically a savory spiced breakfast preparation of semolina ir cream.
The pesarattu is also delicious with ginger chutney or coconut chutney.
Expert Tips
- You can also prepare this dosa with sprouted moong, split green gram with husks or yellow moong. If using yellow moong in this recipe, then ensure soaking it for about 1 to 3 hours.
- In the batter, you can also add 2 to 3 tablespoons rice flour in place of rice grains. You can even make it without rice. But then the dosas won’t be that crispy.
- The batter of this moong dal dosa is similar to that of a classic dosa batter. In case it is thick, add 1 to 2 tablespoons more water. If it is thin, add 1 to 2 tablespoons rice flour.
- Other flour alternatives instead of rice flour include gram flour (besan) or ragi flour, jowar flour or even idli rava.
- To make a gluten free dosa, do not add asafoetida (hing) in the recipe.
- If you are using a non-stick pan to make this dosa, skip spreading oil on it.
- You can relish this moong dal dosa as is with a side of ginger or coconut chutney.
FAQs
Yes absolutely. Blend 2 to 3 tablespoons of rice flour with the soaked and drained lentils.
Yes, you can use chickpea flour (besan) or any flour like ragi or jowar flour. But note that these flours do have a mild flavor that will affect the taste of the pesarattu.
Rice gives a crispy texture to the pesarattu, so I recommend keeping it in this recipe if you can. However, it is not essential so can be skipped if you don’t have or prefer not to use.
You could skip them completely. Or as one of our readers have suggested – sauté onions until softened or light golden, and add them to the pesarattu once it is cooked. In some hotels, they follow this method and even sauté the onions in ghee (clarified butter).
No, pesarattu recipe cannot be made with cooked moong dal.
Soak the green moong beans for 4 to 6 hours or overnight. The split yellow moong lentils can be soaked for 1 hour to 3 hours. The less time the lentils are soaked the more crispy a texture the moong dal dosa will have.
Yes, you can easily use moong sprouts to make pesarattu. Grind the mung sprouts to a fine batter with the other ingredients mentioned in the recipe.
Yes, you can add cream of rice (idli rava or rice rava) instead of rice flour.
You can refrigerate the batter, but the texture and taste changes when you make pesarattu.
More Tasty Dosa Variants To Try!
Breakfast Recipes
Breakfast Recipes
Karnataka Recipes
Breakfast Recipes
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Pesarattu Recipe | Andhra Style Moong Dal Dosa
Ingredients
For the Pesarattu batter
- ½ cup whole moong beans
- 2 tablespoons rice – optional
- enough water – for soaking
- ⅓ to ½ cup water – for blending
- 1 inch ginger – peeled and chopped or 1 teaspoon chopped ginger
- 1 green chilli chopped or 1 teaspoon chopped green chillies
- 2 tablespoons coriander leaves – chopped, (cilantro)
- 1 pinch asafoetida (hing), optional
- ½ teaspoon cumin seeds
- salt as required
Toppings for Moong Dal Dosa
- 1 green chilli – finely chopped, optional
- ¼ to ⅓ cup onions – finely chopped
- 1 to 2 tablespoons coriander leaves – finely chopped, optional
- oil or ghee, as required
Serving suggestions
- upma – as required, optional
- Coconut Chutney – as required
- Coriander Chutney – as required
- ginger chutney – as required
Instructions
Making Pesarratu Batter
- Firstly, pick and rinse the moong beans and rice.
- Then soak the moong beans and rice for 4 to 6 hours or overnight in enough water.
- Drain and add the moong beans and rice together with ginger, green chilies, asafoetida, cumin seeds, coriander leaves and salt in a grinder or blender.
- Add water and grind into a fine and smooth batter.
- Remove the batter in a bowl or pan.
- The consistency should be similar to a regular dosa batter.
Making Moong Dal Dosa
- On a skillet or flat pan, spread a little oil or ghee with paper towels.
- With a ladle, pour the pesarattu batter on the skillet and use the same spoon for spreading the batter into a round shape.
- Drizzle some oil on the sides and in the center of the pesarattu dosa.
- Sprinkle the finely chopped onions, green chilies and coriander leaves.
- Press these with the spatula so that they get stuck to the batter which is getting cooked.
- Flip and cook both sides a couple of times till crisp and browned.
- Serve the moong dal dosa or pesarattu hot with upma and coconut chutney.
Video
Notes
- This pesarattu recipe can also be made with spilt green gram with husks or sprouted moong or yellow mung lentils.
- If using yellow moong, then you can soak the lentils for 1 to 3 hours.
- Instead of adding rice, you can also add 2 to 3 tablespoons rice flour to the batter.
- The moong dal dosa can be had plain too with a simple coconut chutney or ginger chutney.
- Adjust the spices like ginger and green chilli as needed.
Nutrition Info (Approximate Values)
This Pesarattu recipe from the archives first published in August 2009 has been updated and republished on February 2023.
Clear recipe
Excellent
Hej Dasana, writing to You from Sweden. Is A big fan of Your recipes, although I sometimes have difficulties in finding some of the special Indian ingredients. Doing my best🤓.
I have just one question about this recipe; can i use raw rice here? We mostly use raw rice in our family because we belive it is the healthiest.
Thanks so much. Yes I understand sourcing Indian ingredients can be a challenge. The recipe uses raw rice. Some rice add crispiness to the dosa.
I follow your recipes almost blindly and you are my first preference when selecting the recipe. Thank You so much for helping people like us.
Thank you so much Trina for the trust. So glad to read your lovely comment. Most welcome.
Hello, your website is my go to for veg recipes; I know that I can make any recipe from here and it’ll turn out great. Thank you so much and keep up the great work!!
Thanks a lot 🙏🏻
Hi,
Can we store the batter in fridge once grind into paste ? I mean can we use left over batter next day or it has to be used instantly ? Looks like it’s a very healthy breakfast recipe for 1st trimester
Thank you for amazing recipes !
Yes, you can do that. You can use the batter next day. Most welcome.
Amazing recipes. I always refer to your site.
Thanks so much.
Made moong dal dosa came out good. Plus I made thik sev came out vary good. Thanks your recepie are amazing I can see your love for cookig
Thanks a lot for the feedback and for the kind words.
These dosas are really healthy and nutritious.makes for a wholesome breakfast.loved it.
thanks winnie. definitely, these moong dal dosa are healthy as well as tasty too.
Will be trying this out tomorrow for breakfast. Just soaked the moong. You are my go to website for all things veg.
thank you safia. hope you like the pesarattu recipe.
Hi Dassana, you are a life saver. I learnt cooking from your site alone. Later I did venture out to other sites when I thought I had enough confidence. But no recipes could match yours. Mainly, your ratios are just so accurate. I can confidently make any dish from your collection and be sure it won’t go wrong. Also, I can see that you try best to avoid unhealthy ingredients which makes it all the more better. And the app was such a good idea. Waiting for its comeback. Cheers to you!!
hi neelu, thank you very much. felt so good to read your comment and these words have definitely encouraged me. for the app, i will see if we can have it again. thanks again and i wish you all the best.
I tried this recipe and came out well. But I faced problem in spreading the batter as the batter was very fluffy and airy. Please suggest some tips to spread it
usually, pesarattu batter is not fluffy and airy. did you ferment the batter? for a fluffy and airy batter, just mix it with a spoon a couple of times and some of the air pockets in the batter will break. other than that you can add some water in the batter.this will help the batter to spread easily on the tawa. hope this helps.
Can v use cooked left over rice instead of raw rice….
i am not sure, how the texture of pesarattu dosa will be if cooked rice is added. it will be like experimenting, but you can try.
Made this recipe last night and even though I need way more practice making the batter thin, the crepes were still really delicious!
thanks andrea for the positive review. with more practice, the moong dal dosa will have a better texture. happy cooking.
Tasty
What should be the proportion of rice and dal for making dosa ? Can this dosa be made with leftover moong dal? If yes, how ?
for 2 cups of moong dal, you can use 1/4th cup of rice. by leftover moong dal if you mean cooked moong dal, then this pesarattu dosa cannot be made.
Hi I have been following your site for almost a year and have tried many recipes and they always turn out well.you are doing a great job!
Hello mam, thank you so much for your recipes. . I tried masala puri, it came out very deliciously. . My 3 year old boy loved it, I made him taste for the first time. .. even I prefer home made food rather then having on road side. .. golgappa was crispy and crunchy. .. followed all your instructions mam…. m so thankful for your recipe. .
The best site. ..
Suvarna
Mysore
thanks a lot suvarna. glad to read your comment. homemade food is always the best. happy cooking.
Hi,
Could you please tell me if rice flour can be substituted with some other flour? Thank you so much for your recipes. They always turn out great!
thanks. yes you can use besan or any flour like ragi or jowar flour. but these flours will contribute their taste in the pesarattu. you can even skip rice flour altogether. or soak 2 to 3 tablespoons of raw rice with moong and then grind together.
Love your site.
It’s a boon for me as I have learnt cooking through your recipes. It’s amazing and your site my cooking bible. I have been following it for quite a few years now but this is my first comment.F or me all your recipes are 10star
I am highly obliged that u started this site and thought of sharing your recipes with others.
Thanks a lot and God bless you.
thank you purna for this beautiful comment and your best wished ????. so glad to read and am happy that the website has helped and is helping you. thanks again and happy cooking. do comment whenever you can ????
Loved the images, I am drooling and craving this now!
Gorgeous.best site for our food family. I’d like to have much more recipes in further detail.
Thanks Sridevi for your positive feedback. Will Keep on adding more recipes with stepwise photos.
Hi… I love your recipes. I always follow this site as this site gives stepwise details.
I had instead app of Veg recipes of India but somehow the app is not working now. I tried to re install but could not find on play store.. Can app be available??
Thanks Prachi for your positive feedback on recipes. Last month we deleted the app as it was not easy to manage it.
Tried today..
Very special dish…
Thanks….
Welcome Jayachandran.
I love this site.have tried so many recipes from here and has always given me good results.thanks a ton for sharing!!
Welcome Savitha. Glad to know this. Thanks for sharing positive feedback on recipes.
Hi,
I forgot to soak Moong daal overnight. Is it ok if I will soak it for 3 hrs. before making this dosa?
yes you can easily soak for 3 hours.
Made it yesterday.very soft and tasty.thank you
welcome renu
Made this recipe today and it turned out super delicious. Had it with upma and Allam Pachadi. Wonderful combination.
Thanks Ritu for sharing your positive feedback.
This dosa came out awesome. I loved the crispiness and the flavor!
Thanks Pallavi
Hello Dassana,
I made dabeli yesterday and a lot of potato stuffing is still left. can i use that stuffing in this dosa? i read somewhere that dabeli stuffing goes well with moong dosa.
rajshree, you can use the stuffing in dosa. you can even make some sandwiches with it or make batata vada (aloo bonda) with it. will taste good.
Hi,
Excellent article.
It’s just Pesarattu, not Pesarattu Dosa, as Attu means Dosa in Telugu.
bapuram, thanks for the info. but i have to mention as website is visited by non-telugu readers also.
Is it really 1/4 tbsp of rice flour?
sonal, thanks for letting me know. this is an technical error which has happened when we changed the recipe card. its not 1/4th tbsp. its 3 to 4 tablespoons. i will update the post.
Yummy and healthy recipe! I made it without rice flour but turned out really good. Husband loved it! Thanks a lot! I love all your recipes and you explain them really well!
thanks prajakta and nice to know. rice flour can be skipped.
All these recipes are my favourites and well you illustrated with a suitable diagrams as well. Every Saturday i used to share awesome receipes in my twitter
time line. This Saturday with Pesarattu Doasa …
Do you have any privacy Issues, Policy matters regarding my twitter share..
Please let me know..
Thank you so much for the amazing recipes.
welcome sanjiv. thanks for your positive feedback on recipes. we appreciate when user share the content on social media with a link back to the site. because it spreads the word about the website and get more visitors to it. so we are thankful to you for sharing the recipes.
Hi…. can you suggest which dosa tawa should i buy…..i will be making a dosa for the first time.
best is to use a cast iron pan for making dosa. online cast iron pans are very expensive. so try searching in local markets in indian cities. you should be able to get one.
By cast iron pan do you mean an iron tawa? Like we use to make rotis?
yes iron tawa, but flat ones. roti tava are sometimes even concave shaped ones.
Hi I have a question!
If I am goi to use rice instead of rice flour, how much raw rice do I use? And how long do I soak it? Thank you!!!
you can soak 3 tablespoons rice. you can soak overnight. soak both the moong beans and rice together.
Thank you!
Welcome Lydia
A very yummy dish… A healthy one..and was a huge hit at home..
Thank you
welcome and thankyou sreeja 🙂
Thanks for the perfect recipe, today tried mong dal sprouts chat n tomorrow will try this. In M.P. we make mong dal bhajiya of this batter. This recipe is very good for kids, thanks again
welcome vibha. in gujarat also moong dal bhajiya is made. i have added this recipe too. though not as healthy as moong dal dosa, but once in a while is fine 🙂
Thank you so much for this wonderful recipe. I really love all your recipes. Can I add palak puree to it to make it more nutritious.
yes you can add palak puree. then just grind everything – moong dal, palak and rest of ingredients together with some water.
? it’s very useful to beginners.
thankyou so much shaila 🙂
Hi, very nicely explained. I have cream of rice at home can I use that instead of rice or its flour?
yes you can use cream of rice.
Awesome recipes…lf u don’t mind.. I would like to give a small suggestion. as I am basically from A.P..In this recipe…it tastes very good.. if u can add half fried onions..on the top of dosa instead if adding raw onions.This will enhance the taste of pesarattu..In hotels they do this and fry with ghee..its yummy
thankyou for your suggestion would surely try this way 🙂
healthy & delicious dosa……….a must try recipe.
thanks sudha
I like this receipe instead of green gram moong dal, with some raw rice for crispy and tasty, it can be eaten with coconut chutney, tomato chutney or sambar etc.
thanks.
thank you so much for these superb recipes . I have tried many of them and all were perfect. you are really awesome!
welcome shreyasi. glad to know this.
The steps of Recipe is very good…!
Hello,
I tried this recipe and dosas turned out awesome. Thanks for the amazing recipe.
I put the left-over dosa batter in the fridge. Two days later, can I still use the batter to make dosas?
welcome swati. glad to know this. not sure as it might become litter sour.
in the pessarutu desa recipe it is mentioned in the end then instead of using rice flour, rice can also be soaked overnight with the moong ki dal, pl advise how much rice can be soaked.
thanx shilpa
hi shilpa, you can soak 1 tbsp rice with the moong lentils.
Dear Dassana I have been frequenting your site for a while now and don’t know how i held back from commenting all this while. I keep away from any form of social networking actually (out of choice) but to not comment here would be to do you a disservice. I hope you realize that your blog is so much more than a blog – it’s a great and godly service from you to the vast community of people like me who don’t have inclination or time or simply just don’t feel like taking that dreaded first step since it all seems so daunting. If you manged to reduce our craving for ‘eating out’ the battle against most of the lifestyle diseases is won. You make it all seem so simple – which i believe truly helps us overcome the mental obstacles towards trying out things.. Keep continuing your wonderful blog , its our go-to site and live saving device all rolled into one. As i sign off i just wanted to mention as a snippet , there is a printed little subtext on every Bharat Gas receipt/outlet (if you care to notice) , it says ‘Cook Food Serve Love’ – well you seem to have perfected that to an art and you are truly an inspiration to all of us who are striving to get there. Love & God Bless.
PS : Havent yet tried your the Pesarattu recipe though i have had wonderful ones in Chennai. I’m sure this will be a hit as well
thanks a lot anusha for your sweet and generous feedback. i feel humbled. its good you commented finally 🙂 i have seen the logo of bharat gas and i would actually used to like it. i know sometimes you don’t have the energy or inclination to cook after a hectic day of work. but its important we make an extra effort and cook our own food with fresh ingredients. healthy eating and healthy living is very important which we are missing and forgetting these days in the mad race of life.
please add 1 table spoon zeera to this recipe it tase good and helps to digestion also nice receipe , instead of riceflour we can add rice directly to the green gram while grinding the paste also nice receipe it taste delicious
thankyou
welcome rasi. thanks for sharing your suggestions.
i don’t know some receipies, so i am looking some telugu vantalu receipies and i followed it . it is so helping me
Thanks l radhavamsi
Very perfect recipee !!!
thanks suman
Can this dosa be served with any rasam.
sunita, this dosa is usually served with chutney and upma.
Today I tried your Pesarattu recipe. Its come out awesome. I have earlier tried your paneer recipes, n so many others too. It was always a hit. Your blog is inspiring my kitchen and I always keep referring ur blog for more ideas and tips. Thanks so much for sharing.
welcome aishwarya. glad to know that you are liking the recipes. thanks for sharing this positive feedback. keep visiting the site.
This recipe has been very helpful…. thank u very much…
welcome sneha
Hi dasssana really your recipes are very nice taste .just I want to know measurement details . Actually you are using cup right can I know the cup means how much ml means 250ml cup or 200ml ? And also tbsp and tsp .can you please
thanks radhika. i use 250 ml cup. 1 tbsp is about 15 ml and 1 tsp is about 5 ml.
i left the green gram soaked for like two days and it has sprouted like a tree now..is it still good to use?
if the sprouts do not stink, then you can still make the dosa with the moong sprouts. just rinse the sprouts in water first and then grind them in the mixer.
I am curious about this discussion of using different pans for roti and dosas. Is it because oil is not used in the pan for cooking roti but oil is used in the pan for cooking dosas and that the residual oil in the pan from cooking dosas will smoke while cooking the roti because the roti is cooked at a higher temperature? I am inexperienced with cooking Indian breads so I don’t know. Personally, I don’t mind a bit of smoke. It may taint the food a bit but its still food and besides I have an exhaust fan over my stove. Before heating up the pan for say cooking roti, wiping any excess oil from it with some paper will reduce the smoking. Paper absorbs oil very well. Don’t wash your iron pan with soapy water!
not that reason. if pans which are used to make rotis are used to make dosa. then the dosa sticks to the pan. since while we make rotis, oil or ghee is not used. so its like the pan is not seasoned with oil. one has to literally scrape the dosa from the pan, as it just sticks to the pan and also on high heat gets burned.
Hi…I love the format of your recipes – you have both pictures and print versions. I have been looking for a similar template to post my mother’s family recipes. Would you be willing to tell me what program/template you used to achieve this look? Is this WordPress? I would really appreciate your help on this. Thanks so much.
Kamali
thanks kamali. i use wordpress with thesis theme. please go through the below two links.
https://www.vegrecipesofindia.com/how-to-start-a-food-blog/
https://www.vegrecipesofindia.com/food-bloggers-resources/
I ended up buying lot of cast iron tavas here in US. They say we have to season it so that it does not get rusted. But that meant applying lot of oil and seasoning it in the oven . Does it not mean that it has lot of fat on it? Because after applying coats and making it sit in oven for coulple of times, does it become fat later on?
hi neelima. oil is a kind of fat. so yes some fat is there. just season it once before you use the pan. if you use the pan regularly then no need to season it.
Sometimes I make lot of mung daal sprouts and freez them. Can I thaw them and make dosas?
you can make dosa with the thawed moong sprouts.
Dear Dassana,
I am a great fan of your food blog. Please help in finding a good cast iron/ iron griddle. I don’t like using non stick cookware. If I am not wrong ( as seen in the picture) you have used an iron griddle as well. Does it require too much oil? I am an north Indian so please give me tips to find a good, traditional iron dosa griddle. Thanks a lot. Happy cooking 🙂
hi rashi. the iron griddle used in the pic is a 5 year old hawkins anodised flat dosa pan. it is made of iron but was anodised. in the sadar bazaars or local bazaars you will be able to get cast iron tava or griddle. if the pan is really good, then does not require much oil. however no rotis or chapatis should be made in a pan or tava meant for making dosa. keep two pans one for dosa and the other for rotis.
once you get the pan, then wash and then season it with oil. meaning apply some oil and keep for 1-2 days before making the dosa. the first few dosas will break, but later you will be able to make nice dosas. also when applying oil, use a half cut onion and dip it in oil and rub the onion on the pan before spreading the dosa batter. you can also dip a clean piece of cloth or paper napkin in the oil and then rub it on the tava.
Thanks Dassana for the quick reply. Really appreciate your advice. Right now I use Lodge Logic cast iron griddle for rotis and non – stick Calphalon one to make dosas. I will buy a separate cast iron griddle for dosas. You are such an incredible cook 🙂
thanks rashi. buy a good brand for the cast iron griddle. i am sure you will be able to get good ones in america.
Hi all,
One sure to work tip for seasoning iron tava is to
put the tava on stove;
add a tsp of sesame oil;
add 1/2 to one tsp of mustard seeds ;
wait till the mustard starts spluttering;
spread the whole thing on the tava and remove ithe oil and seeds.
The tava is good to use.
( Was given this tip by my grandmother who doesn’t eat onions.
Have been using this method for many years)
Happy cooking 🙂
thanks priya for this handy tip. its good for folks who do not include onions and garlic in their food.
Love your Pesarattu. It is authentic & very very healthy.
i havent come across this dosa before and it sure does look exciting 🙂 what i love about ur posts is they are so detailed… whatever u see here you feel u can make it…simply cos its so covered so nicely by u along with pics !
thanks beena. these dosa pic needs to be updated.
the moong dal dosa is a popular breakfast in andhra.
i would love to try new recipes for sweets and food and snacks
Hi ,
If we are using yellow moong dal should we need to soak them overnight?
Your recepies are so good and i have tried a lot and they came out well. Hats off to your work
thanks. no need to soak yellow moong dal overnight. you can soak them for 1 to 2 hours.
Hi Dasanna,
I have never lived in Andhra, but my parents are from Andhra, they moved to Bangalore about 55 yrs ago. But since my origin is Andhra and have relatives I get to cook Andhra recipes along with Bangalore ones.
I understand that if the moong dhal is soaked over night the texture of dosa will be thick. For thin dosas and crisp texture, you need to soak only for two hours. Does it really work like that? Can you tell me please?
Manjula
hi manjula, i soak the green moong beans overnight. the yellow moong dal can be soaked for 1 hour to 2 hours. green moong beans can be soaked for 4 to 5 hours too. less time for soaking, then they will be more crisp.