Coriander Moong Dal Dosa | Kothamalli Pesarattu ~ 101 Dosa Varieties!

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This must surely be the fastest recipe from a paper clipping that found the way to the blog. It was just last week that The Hindu featured some dosa varieties. As if there was a dearth of varieties with dosa, Amma decided to make this right away. She also saved the paper clipping for my records. I made it for dinner last night and it surely was so delicious.

What I liked most was the lovely green colour that refused to go even after being cooked. I thought the batter has the colour and it will change after cooked, no it still was so lovely and I managed to click a few quick ones before attacking. Since our return from our Sankranthi Vacation, things have been sort of hectic. Though I had clicked loads of pictures, cooked some new ones, I am still trying hard to edit them. So I am not sure when those pictures will actually get shared.

Meanwhile, I can’t ignore my Cooking from Cookbook Challenge and here’s an apt recipe to share. This is a lovely twist to the original Andhra Pesarattu with coriander being added.

 Coriander Moong Dal Dosa

Coriander Moong Dal Dosa | Kothamalli Pesarattu

A healthy option to the regular Andhra Pesaruttu by adding the coriander leaves. Makes a good variety to the regular fare.
Course Breakfast, Dinner
Cuisine Andhra Pradesh, Tamil Nadu


  • 2 cups Moong Dal
  • 2 Shallots Small Onions
  • 4 Green Chillies
  • 1 bunch Coriander Leaves
  • Cooking Oil as required
  • Salt to taste


  • Wash the dal thoroughly and soak it in water for five hours.
  • Change water couple of times, drain and grind it to a fine paste.
  • Make a paste of the rest of the ingredients and mix it into the dal, along with salt to taste.
  • Keep the mixture aside for at least 2 hours and then prepare the dosa.
  • Serve hot with sambar and chutney.
Tried this recipe?Let us know how it was!

Kothamalli Pesarattu

This goes for the January Week 4, Cooking from Cookbook Challenge  Group

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