Warm, richly spiced, and built for a satisfying meal, Palak Moong Dal Dosa (Palak Pesarattu) is a vegetarian South Indian breakfast made with split moong dal (skinless green gram), whole moong dal (whole green gram), and rice in about 305 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 300 minutes
  • Cook time: 5 minutes
  • Total time: 305 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: South Indian

Ingredients

  • 1/2 cup split moong dal (skinless green gram)
  • 1/2 cup whole moong dal (whole green gram)
  • 1/2 cup rice ((I used sona masoori rice))
  • 2 cups palak (spinach)
  • 1 inch ginger
  • 3-4 green chilies
  • 1 teaspoon cumin seeds (jeera)
  • 1/4 cup onion
  • salt (as per taste)
  • oil (as needed)
  • water (as needed)

Method

  1. Wash and soak the rice, dals together overnight (5 hours minimum).
  2. In a big mixie jar, take the soaked dal & rice mixture, ginger, green chilies, jeera, salt, and palak.
  3. Grind it a smooth batter by adding little water to get a dosa batter consistency.
  4. Mix well. Adjust the consistency of batter adding ¼ cup of water if it is very thick.
  5. Heat dosa pan and pour a ladle full of batter. Spread it & make it thin as per your wish. I always make it thin as my family likes it that way.
  6. After making dosa, keep the flame medium-high and sprinkle chopped onions and drizzle a teaspoon of oil over the dosa.
  7. Cook for 1-2 minutes till dosas turn golden brown and crispy.
  8. Remove the dosa and Enjoy with coconut chutney !

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.