Moong Dal Attu
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.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Soak Dal and Rice
- b.Rinse the yellow moong dal and raw rice together under cool running water 3-4 times, until the water runs clear.
- c.Place them in a large bowl and cover with at least 3 cups of fresh water. Let them soak for a minimum of 4 hours, or up to 6 hours. Soaking softens the grains for a smooth batter.
- 2
Step 2
- a.Prepare the Batter
- b.Drain the soaking water completely from the dal and rice.
- c.Transfer the soaked mixture to a high-speed blender. Add the chopped ginger, green chilies, cumin seeds, hing, and salt.
- d.Pour in 3/4 cup of fresh water. Blend on high speed until you get a smooth, flowing batter. Scrape down the sides as needed.
- e.Check the consistency. It should be similar to a crepe or dosa batter – easily pourable but not watery. If it's too thick, add water 1 tablespoon at a time and blend again.
- f.Pour the batter into a mixing bowl. This batter does not require fermentation and can be used immediately.
- 3
Step 3
- a.Cook the Moong Dal Attu
- b.Heat a non-stick tawa or a seasoned cast-iron griddle over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate instantly.
- c.Lightly grease the tawa with a few drops of oil and wipe with a paper towel for a thin, even layer.
- d.Pour a ladleful of batter (about 1/4 cup) onto the center of the hot tawa.
- e.Using the back of the ladle, quickly spread the batter in a circular motion from the center outwards to form a thin, even crepe.
- f.Immediately sprinkle a generous amount of finely chopped onion and coriander leaves over the surface of the attu.
- g.Drizzle about 1/2 teaspoon of oil around the edges and a little on top.
- h.Cook for 2-3 minutes, or until the bottom turns golden brown and crisp, and the edges start to lift from the tawa.
- i.This dosa is traditionally not flipped. Gently fold it in half using a spatula.
- 4
Step 4
- a.Serve Hot
- b.Slide the folded attu from the tawa onto a serving plate.
- c.Repeat the process with the remaining batter, ensuring the tawa is hot and lightly greased before making each one.
- d.Serve immediately for the best crispy texture, accompanied by ginger chutney (Allam Pachadi) or coconut chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra crispy attu, you can add 1-2 tablespoons of rice flour to the batter before cooking.
- 2Ensure the tawa is properly heated before pouring the batter. A tawa that is not hot enough will result in a soft, thick attu.
- 3The batter consistency is crucial. If it's too thick, the attu will be like a pancake. If too thin, it will tear while spreading.
- 4Use a cast-iron tawa for the best flavor and crispiness, but make sure it is well-seasoned to prevent sticking.
- 5The batter can be stored in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before using.
- 6Serve the attu immediately after cooking, as they lose their crispness and become soft upon cooling.
Adapt it for your goals.
Pesarattu Style
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.
Stuffed Attu (MLA Pesarattu)Stuffed Attu (MLA Pesarattu)
Place a spoonful of savory upma in the center of the attu before folding it. This is a popular and filling variation.
Vegetable AttuVegetable Attu
Add finely grated vegetables like carrots, cabbage, or beetroot to the batter for added nutrition and color.
Spicy AttuSpicy Attu
Add a pinch of red chili powder or finely chopped ginger and green chilies to the onion topping for an extra kick of spice.
Why this is on our healthy list.
Rich in Plant-Based Protein
Moong dal is an excellent source of vegetarian protein, which is crucial for muscle building, tissue repair, and overall body function.
Aids in Digestion
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.
Supports Heart Health
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.
Good for Blood Sugar Control
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.
Frequently asked questions
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.