Monday, November 3, 2014

Sprouted Moong Dosa

Pesarattu or Moong Dosa is a traditional breakfast from Andhra Pradesh, this is a simple dosa made with Whole green Gram or Whole Moong Dal. I was introduced to this healthy and tasty dosa by my hubby, who happened to taste this during one of his official trips to Hydrabad the state capital of Andhra Pradesh.
After a couple of days we happened to visit our regular Dosa joint which served a variety of Dosa, some traditional and some creative one like the Spring Roll Dosa, Manchurian Dosa and so on.While browsing through the menu card he came across Pesarattu.....and we had to order it, finally the "Pesarattu" arrived and I got to try it.
Oh! yes it was yummy and I loved it too....different from the regular fermented dosa this was made with whole moong dal, was a bit thick, green in colour, not so spicy. few days later I googled about it and came across the traditional recipe, followed every detail and finally made it....n it was perfect. Since then "Pesarattu" is a regular at our home and my little one loves it too.

Sprouted Moong Dosa is just a step ahead of "Pesarattu".....I have used Moong Bean sprouts to make these, they taste great and are much more Nutritious. Sprouts anyways are considered to be super food as they are packed with Vitamins, Minerals, Fiber,Proteins and are light on the stomach too
Here is the recipe for Sprouted Moong Dosa, I have done a few changes to the original recipe like I have eliminated Jeera as the Chutney I was serving it with had Jeera in it and replaced Rice flour with Suji or Semolina.


Sprouted Moong  - 1 1/2 cups
Ginger - 1 inch piece
Green Chillies - 2-3 (adjust according to taste)
Salt to taste
Oil to roast the dosa
Semolina - 1 1/2tbs optional.


Wash the sprouted moong thoroughly under running water.  Grind the sprouts along with Ginger and green chillies and very little water to make a smooth batter.(I sometimes like to keep it a bit coarse too)

Remove the batter into a mixing bowl and add salt and suji, mix well and keep aside for 10 minutes.(I prefer to add some suji to the batter as it makes the dosa crispy otherwise sprout dosa is soft unlike the regular dosa. if you don't want to add Suji then you need not wait for 10 minutes and proceed to the next step.)

Heat a tawa or griddle, smear some oil on it and pour a ladle full of dosa batter, using the same ladle, working from the center to the sides in a circular motion, spread the batter to form a round dosa.

 Drizzle some oil on the sides of the dosa and roast until the sides start curling. (Usually I just roast one side of the dosa but if you want you can flip the dosa and roast the other side too.)

Serve hot dosa along with Tomato and Onion chutney and Upma.


Adding suji is optional, I have added to make the dosa crispy, however you could also replace suji with rice flour.
Please adjust quantity of chilli according to taste and as per the spice level of chillies being used.
For a variation, of the Pesarattu I add add 2-3 cloves of Garlic and a handful of fresh green coriander while grinding the batter.
Earlier I have done a post on how to make sprouts at could check that for making sprouts.
Peasarattu is traditionally served along with Upma and its a must try.


  1. how many dosa can you make with the mix?

    1. Hi, you could make 10 -12 dosas depending on size n thickness ☺

  2. SO healthy. Thanks for dropping by my blog.