Joybynature.com Team



Green gram dosa or Pesarattu as is known in South of India,is loaded with vitamin A, B, C and E. It is high in protein and fiber. Regular consumption can stabilize your blood sugar level, increase good cholesterol and detoxify the body. It promotes healthy skin. Green gram is an amazing weight loss food. It keeps you satiated for a long time and curbs your food craving.


  • Green gram / Green Moong       - 2 cup                 
  • Raw rice                                     - ½ cup
  • Yellow Moong dal                       - ½ cup
  • Cumin seeds                              - ½ tsp
  • Ginger                                        - ½ an inch
  • Salt                                             -  as per taste              
  • Chopped onion                           -  2 tbsp     
  • Coriander leaves                         -  2 tbsp    
  • Grated coconut                           -   1tbsp
  • Green chili’s chopped                 - 2tsp
  • Oil / Ghee                                   - as required


For the filling, combine chopped onion, chopped green chilies, chopped coriander leaves and grated coconut in a bowl.

To make the dosa batter, wash and soak the green gram, raw rice and yellow moong dal in water over night or at least 5 to 6 hours. Grind them along with ginger and cumin seeds in a blender to make a smooth batter like the regular dosa batter. This dosa batter does not need fermentation. Add salt as per taste. Heat a nonstick dosa pan to the right temperature. If the pan is too hot the dosa batter will not spread properly. Reduce the flame to low and pour two ladles full of batter on the pan and spread it in a circular motion with the back of the ladle. After you have got the right shape sprinkle the filling on top of the dosa. Raise the flame to medium. When the base begins to brown, drizzle some oil or ghee along the edges. This will make the Dosa crispy.

Traditionally, Pesarattu is cooked only on one side but if required you can reverse the dosa. Fold the dosa into half and serve it hot with grated jaggery or any other chutney of your choice.



  • Sprouted green grams can also be used for this recipe.
  • For bright green colour, spinach leaves can be grounded with the dals.


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