Comments on: Pesarattu (Moong Dal Dosa)

by: Firefly

Sun, 29 May 2011 18:51:19 +0000

Just fumbled onto your website by chance a few days ago and made pesarattu for a Sunday evening meal along with the peanut chutney. Easy to make, great to taste and having the photos to guide is very helpful. Best part is that all the ingredients are always in the pantry and one does not have to begin by going out grocery shopping.

by: Venu

Sat, 18 Dec 2010 20:07:06 +0000

Hi India, If we dont find Moong dal and any other mexican or american dals can we use to make dosas? Can any one else help me if you tried alternative beans or dosas? other than moong dal?

by: hema

Tue, 24 Aug 2010 22:05:15 +0000

hi,

Those who want to get cripsy pesarattu without adding much rice flour, try adding Oats in the ratio of 1:1/2 ie. for 1 cup of moong dal you may need to add 1/2 cup and just grind it along with the batter. Make sure you add little water to get nice consistency while grinding.

This is very healthy way to have oats and taste very good

by: Swetha

Sat, 07 Aug 2010 15:05:53 +0000

I made this pesarettu and we loved it…

by: Resh ;)

Sat, 12 Jun 2010 07:07:35 +0000

Having moved to Hong Kong 20 years ago, my food interests have moved far away from home, but stumbling upon your website has been the best thing ever. For the first time I made pesarattu having just eaten it when I last went to Mumbai. It tasted amazing. It’s so nutritious too. Thank you for sharing your home cuisine with us

by: swetha

Sat, 08 May 2010 21:43:43 +0000

I’m a student.. it was so easy to make.. i had tried different types of dosa (not instants) but had no luck… this one was jst awesome!!! I had all my friends for breakfast!!!
Thank you so much…

by: Live To Eat » South Beach Diet Phase 1 Menu for Vegetarians (No Egg Version)

Fri, 26 Mar 2010 08:34:18 +0000

[…] Mung daal dosa (Pesarattu) with Tomato Chutney (avoid the optional jaggery/sugar) […]

by: Shanti

Sat, 06 Mar 2010 14:57:26 +0000

I have a small doubt.

I did soak the green dal ( 1 Cup) in water the whole night) , but for the next day i should see them like they swell with water right.

But, here 1/4th of the green gram had soaked well and rest alll i still see them they remained the same as hard as how they are before.

Please help me out with a solution .

by: Renea

Sat, 23 Jan 2010 15:39:39 +0000

Thank you so much for the recipe for pesarattu. This was my first time making it, and it turned out even better than the pre-made stuff in the grocery store!

- Renea in Chicago, IL USA

by: Barani

Sun, 22 Nov 2009 19:57:25 +0000

Hey, The recipe is very good and YES I do enetr Kitchen @ 7 am on week ends…