Andhra Style Moong Dal Dosa, fondly known as Pesara Attu, is one of the most loved breakfast delicacies in South India. It is especially popular in Andhra Pradesh, where families often begin their day with this crispy, protein-rich dosa served alongside tangy chutneys or spicy ginger chutney. Unlike the regular dosa made with rice and urad dal, this variation uses moong dal, making it lighter on the stomach and quicker to prepare, perfect for busy mornings or a wholesome dinner. Its golden crispiness and rich aroma make it a crowd-pleaser across all age groups.

Over the years, this dosa has travelled beyond Andhra's borders and made its way into homes across India, especially among those who crave nutritious yet flavourful meals. The best part is, it doesn’t require fermentation, making it an instant solution for dosa lovers. It’s particularly favoured by health-conscious individuals due to its high protein and low-carb content. With Spyran’s range of authentic Indian masalas, this traditional dosa takes on a whole new depth of flavour, elevating a simple home-cooked dish into a restaurant-style experience.

The beauty of Andhra Style Moong Dal Dosa lies in its versatility—it pairs beautifully with coconut chutney, tomato chutney, or even a simple dollop of butter. Whether served plain or stuffed with spiced veggies, it never fails to satisfy. With Spyran Masala's powerful blend of spices like cumin, coriander, hing, and red chilli powder, you can recreate the magic of Andhra kitchens in your own home. Let's dive into the recipe and bring this delightful dish to life!

Ingredients: (Serves 4-5)

• 1 cup split yellow moong dal (soaked for 3-4 hours)
• 2 tablespoons rice (optional, for extra crispiness)
• 1 teaspoon Spyran Cumin Seeds
• ½ teaspoon Spyran Hing (Asafoetida)
• 1 teaspoon Spyran Red Chilli Powder
• ½ teaspoon Spyran Coriander Powder
• ½ teaspoon Spyran Turmeric Powder
• 1 green chilli, chopped
• 1-inch ginger piece
• Spyran Saltto taste
• A handful of fresh coriander leaves
• Water as required
• Oil or ghee for cooking

Instructions:

?Prepare the Batter

Wash and soak moong dal and rice (if using) together for 3-4 hours. Drain and grind them into a smooth batter using green chilli, ginger, and a little water. The consistency should be like regular dosa batter—pourable, but not too runny.

?Add the Spices

To the batter, add Spyran Cumin Seeds, Spyran Hing, Spyran Red Chilli Powder, Spyran Coriander Powder, Spyran Turmeric Powder, chopped coriander leaves, and Spyran Salt. Mix well. Let the batter rest for 10 minutes to allow the spices to infuse.

?Cook the Dosa

Heat a non-stick or cast-iron tawa on medium flame. Pour a ladleful of batter onto the tawa and spread it gently in a circular motion. Drizzle oil or ghee around the edges. Cook until the dosa turns golden and crisp on the bottom. Flip if desired (or serve it crisp on one side, as traditionally done). Repeat with the remaining batter.

?Serve Hot

Serve your Andhra Style Moong Dal Dosa hot with coconut chutney, ginger chutney, or Spyran's ready-to-make chutney powders for an instant, delicious meal.