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A healthy and protein-packed savory crepe from Andhra, made with a simple batter of yellow moong dal, ginger, and green chilies. These crispy dosas are naturally gluten-free and come together quickly, making them perfect for a nutritious breakfast.
Soak Dal and Rice
Prepare the Batter
Cook the Moong Dal Attu
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A healthy and protein-packed savory crepe from Andhra, made with a simple batter of yellow moong dal, ginger, and green chilies. These crispy dosas are naturally gluten-free and come together quickly, making them perfect for a nutritious breakfast.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 393.08 calories per serving with 19.62g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Serve Hot
Substitute the yellow moong dal with whole green moong dal (sabut moong) for the classic Andhra Pesarattu. The soaking time for whole moong should be longer, around 8 hours or overnight.
Place a spoonful of savory upma in the center of the attu before folding it. This is a popular and filling variation.
Add finely grated vegetables like carrots, cabbage, or beetroot to the batter for added nutrition and color.
Add a pinch of red chili powder or finely chopped ginger and green chilies to the onion topping for an extra kick of spice.
Moong dal is an excellent source of vegetarian protein, which is crucial for muscle building, tissue repair, and overall body function.
The high fiber content in moong dal promotes healthy digestion and regular bowel movements. The addition of ginger and hing in the batter further aids digestion and helps prevent bloating.
This dish is low in saturated fat and cholesterol. The fiber in moong dal helps in lowering bad cholesterol (LDL) levels, contributing to better cardiovascular health.
With a low glycemic index, Moong Dal Attu releases sugar into the bloodstream slowly. Its high protein and fiber content help in managing blood sugar levels, making it a diabetic-friendly meal.
They are very similar, but the primary difference is the lentil used. Moong Dal Attu is typically made with split and skinned yellow moong dal, resulting in a lighter color and milder flavor. Pesarattu is made with whole green moong dal (sabut moong), which gives it a distinct green color and a more robust, earthy flavor.
Yes, Moong Dal Attu is very healthy. It is rich in plant-based protein and dietary fiber from the moong dal, low in fat, and naturally gluten-free. It provides sustained energy and is easy to digest, making it an excellent choice for a nutritious breakfast or light meal.
A single Moong Dal Attu (approximately 85-90g) contains around 140-160 calories. The exact count can vary based on the size and the amount of oil used for cooking.
Sticking usually happens for two reasons: the tawa (pan) is not hot enough, or it is not seasoned well. Ensure the tawa is medium-hot before pouring the batter. If using a cast-iron pan, make sure it is well-seasoned. A non-stick pan is a good alternative for beginners.
Yes, the batter can be prepared and stored in an airtight container in the refrigerator for up to 2 days. Before using, stir it well and let it sit at room temperature for about 15-20 minutes. If it has thickened, add a tablespoon of water to adjust the consistency.
No, unlike traditional rice and urad dal dosas, this batter does not require any fermentation. You can make the attu immediately after grinding the batter, which makes it a quick and convenient option.