Molakala Pesarattu Recipe – Healthy Whole Moong Dosa (Andhra Special)

Introduction:

Molakala Pesarattu is a cherished breakfast dish from Andhra Pradesh, made using whole green gram (moong dal with skin). It’s a protein-packed, fiber-rich dosa that doesn't require fermentation like traditional dosa, making it a great quick breakfast or dinner option. Pesarattu is often enjoyed with ginger chutney, coconut chutney, or upma as stuffing, turning it into a hearty Andhra-style meal.

This dosa is ideal for those looking to eat clean, manage their weight, or follow a diabetic-friendly diet. Moong dal is easy to digest and packed with nutrients. It’s also vegan and gluten-free, making it a perfect option for most diet plans. Pesarattu can be made plain or loaded with toppings like chopped onions, coriander, and green chilies to add extra flavor and texture.

Ingredients:

• Whole green gram (moong dal with skin) – 1 cup
• Raw rice (optional, for crispiness) – 2 tbsp
• Green chilies – 2
• Ginger – 1-inch piece
• Cumin seeds – 1 tsp
• Salt – to taste
• Water – as needed for grinding
• Oil – for roasting
• Chopped onions – ½ cup
• Chopped coriander leaves – 2 tbsp

Cooking Time

• Soaking Time: 6–8 hours (or overnight)
• Preparation Time: 10 minutes
• Cooking Time: 15–20 minutes

Instructions:

1. Wash and soak whole moong and rice together in enough water for 6–8 hours or overnight.
2. Drain the water and transfer the soaked mixture into a blender. Add green chilies, ginger, cumin seeds, and salt.
3. Grind to a smooth, thick batter by adding water as required. The batter should be pourable but not watery.
4. Heat a dosa tawa or flat pan. Pour a ladleful of batter and spread it in circular motion to make a thin dosa.
5. Sprinkle chopped onions and coriander leaves evenly over the dosa. Press them slightly with the spatula.
6. Drizzle a little oil around the edges and on top. Cook on medium heat until the bottom turns golden brown and crispy.
7. Flip if needed and cook the other side lightly (optional).
8. Serve hot with ginger chutney or coconut chutney. For a filling version, serve with upma (Pesarattu-Upma).

Tips & Variations:

• Use sprouted moong for extra nutrition and improved digestion.
• Adding raw rice gives the dosa a slightly crispier texture, but you can skip it for a fully gluten-free version.
• Use a well-seasoned cast iron tawa for best results.
• Do not make the batter too runny; it should coat the pan easily.
• Mix in some spinach or fenugreek (methi) leaves for a variation in taste and color.
• Make mini Pesarattu pancakes for lunchboxes or snacks for kids.

Health Benefits:

• Rich in protein: Excellent for vegetarians and helps with muscle building and repair.
• High in fiber: Promotes satiety and helps in weight loss efforts.
• Diabetic-friendly: Moong dal has a low glycemic index and helps manage blood sugar levels.
• Easy to digest: Moong is gentle on the stomach and good for gut health.
• Iron-rich: Helps prevent anemia, especially when paired with iron-rich leafy greens.

Try Molakala Pesarattu for a wholesome start to your day. It’s quick, easy, and packed with flavor and nutrition!