An Indian Breakfast that never got made … Chez Rosalyn Mary, Coonoor


Pesarattu or Dhal Dosa


  • Whole green moong dhal, sprouted
  • Half and half of split yellow and green moong dhal
  • A handful of rice (for crispness)
  • Red chili
  • Ginger
  • A pinch of hing or asephoetida
  • Salt
  • Onions, coriander and curry leaves, finely chopped
  1. Soak the dals overnight.
  2. Grind to a fine paste with the rice, chili, ginger and hing.
  3. Stir in onions, coriander and curry leaves.
  4. Make dosas – no fermenting of the batter required.

Serve with Garlic Chutney.

Garlic Chutney

  • Garlic
  • Dry red chili
  • Onions
  • Freshly grated coconut
  • A small ball of tamarind (to your taste)
  • Salt

fresh garlic isolated on white th th-1

  1. Saute the garlic, onion and red chili.
  2. Grind with remaining ingredients.

Picture of pesarattu from


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