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Green Gram Dosa

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Adjust Servings:
Moong dhal - soaked for 6 hours and cleaned
1/2 cup rice - cleaned and soaked in water for 6 hours
green chillies– finely chopped
1/4 tsp asafetida powder
1 tsp salt
1/4 cup of coriander leaves – chopped
1/4 cup onions - chopped
cooking oil for pan frying

Nutritional information

107 g
32 g
13 g
62 mg
212 mg

Green Gram Dosa

  • Veg
  • 30 mins
  • Serves 4
  • Easy



Green gram dosa is native to the state of Andhra Pradesh, where it is relished as a breakfast snack or a meal. It is commonly referred to as a pesarattu (moong dhal) dosa. Typically, urad dhal used in a traditional dosa is replaced by moong dhal, hence the name. As much as it is referred to as a dosa it is actually a crepe-like bread that resembles a dosa. The accompaniment for this dosa usually is ginger or tamarind chutney. In the other variations of the snack, green chilies, ginger, and onions are profusely used in the making of this salivating ideal breakfast dish.

Health Benefits

  • Moong dhal controls blood pressure.
  • Moong dhal reduces cholesterol.
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How to make Green Gram Dosa

  • Drain the dhal mixture and coarse grind in a mixer along with the soaked rice.
  • Mix green chilies, coriander, onions, and salt in the batter and grind it while slowly adding water till the batter attains dropping consistency.
  • Heat a griddle or tawa.
  • Pour a cup of batter in the middle and spread it across the griddle, like a dosa.
  • Add some oil around the edges on top and keep frying.
  • Pour more oil when the edges start rising.
  • Flip it around to fry evenly.
  • You will be able to lift it cleanly when it is properly cooked.


Though native to Andhra Pradesh, this dosa is also a signature morning meal in Rajasthan.

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