|September 26, 2022

Gluten Free Pesarattu Recipe

Pesarattu is South Indian recipe. It is also known as Green Moong Beans Dosa. Rice Flour or raw soaked Rice, Green Chillies, and Garlic are its other ingredients. It is a great Vegan, Gluten-Free, High Protein & low Carb breakfast dish to replace regular carb-heavy dosa.

Pesarattu – Prepare a Green Moong Bean/Green Gram or Pesarattu Dosa with soaked Green Gram, Green Chillies, Garlic, and Onion (optional). It is a must-include breakfast recipe for people with diabetes and on diets. Pesarattu is also low in sodium, saturated fat, and cholesterol, making it a healthy snack for people with diabetes, high cholesterol, and high blood pressure.

Let's Make Gluten - Free Pesarattu

Note: All highlighted ingredients are available at alcoeats.com

Gluten Free Pesarattu Recipe

Pesarattu – Green Moong Dal dosa made with only lentils, green chilies, and Garlic. This is a great Vegan, Gluten-Free, high protein & low-carb breakfast for you.
Print Recipe
Prep Time: 20 minutes Cook Time: 30 minutes



  • ALCO Cumin Powder - 1 tbsp.
  • Green chili peppers - 5
  • Uncooked white rice - 1 cup
  • Whole green moong lentils - 2 cups
  • Ginger root (peeled) - 1 (1/2 inch)
  • Onion (chopped) - 6 tbsp. (Optional)
  • Salt - As needed
  • Cooking spray - As needed


  • Firstly, soak the Moong Beans and Rice in a large container for a minimum of four hours or overnight.
  • Next, blend the Mung Beans, Rice, Green Chili, and Ginger into a smooth Dosa Batter using a blender or food processor. Add water if required.
  • Add the Cumin Powder and Salt to the Dosa Batter.
  • Place a flat Griddle (Tawa) or oversized, flat-bottomed skillet over medium-low heat. With the help of the ladle, spread the Dosa Batter into a thin circle using the back of the spoon. Sprinkle with 1 tbsp. Of onions and press the onions onto the Pesarattu using a spatula.
  • Cook for a few minutes on Medium Flame and flip over to the other side. Now cook a few more minutes.
  • Transfer to a plate and serve immediately with Coconut Chutney.

These Dosas are best when eaten hot and have a crispy texture right off the Tawa.



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