Pesarattu / Green gram Crepe:

Before I get in to the actual dish, making this pesarattu never fails to make me nostalgic atleast for a moment everytime. Like I have mentioned in many of my blogs, my DH and myself are from neighbouring states in India, with a lot in common especially when it comes to food. Main course is always rice accompanied by some form of lentils and veggies followed by a yogurt course. So I was expecting food to pose the least of the problems during get togethers of both our families. MAN , I was so wrong. The subtle texture difference in the rice , the slight variations in the batter consistencies , the extremities in spice levels everything changed the overall flavor of the meal completely. What was even more worrisome for me was finding few neutral dishes that would not leave anyone unhappy. And there came the rescue for those unsatisfied appetites in the form of pesarattu / green gram crepes. This one is sure to satisfy everyone , not only by its taste but also by its nutritional value. Needless to say, it became a regular in our family for breakfast or for dinner.

Pesarattu is a crepe made from green moong dal.

Pesaru (Moong Dal) + Attu (Crepe) -> Pesarattu (Moong Dal Crepe).

This is a specialty dish from the state of Andhra Pradesh. I got this recipe from my MIL , she definitely perfected this dish by making it a 180000 times so far (kidding ;) ) And the allam pachidi/ ginger pickle she makes to go along with this dish is one to die for !

This is usually served in most feasts that are served during special occasions. Its easy and wholesome, great source of protein and iron, this one is also gluten free.

Here is the recipe :

Ingredients :

Difficulty Level : EASY

Serves : 4

For the batter :

Green moong dal / green gram dal - 2 Cups Idli rava - 1/2 Cup** green / red chilli - 2** curry leaves - 1 bunch ginger - 1 small piece salt - to taste.

asafoetida - a pinch

For seasoning :

cumin seeds - 1 Tbsp. mustard seeds - 1 Tbsp. curry leaves - few ginger - 1 Tsp. shredded. Onions - 1 Cup chopped finely. coriander leaves - few. Oil - 2 Tbsp.

Preparation :

1. Soak the moong dal in sufficient water overnight. 2. Soak the idli rava in water for atleast 2 hrs.

Method :

Time Taken : 10 mts for batter + 5 mts for each attu/crepe.

1. Grind the moong dal and idli rava with all the other ingredients under 'For the batter' in to a smooth batter. 2. Heat oil in a pan, add the mustard seeds and let it splutter. Add the curry leaves and the onions and fry till the onions are translucent. Add this to the batter and add the coriander leaves. 4. Heat a griddle and add a drop of oil and spread it evenly. 5. Take a scoop of the batter on it and spread it evenly on the pan so it takes a nice even round shape. 6. Let it cook for a minute and turn it over and let the other side cook too.

Take it out and Serve it hot with upma / chutney.

Notes :

1. Pesarattu stufed with rava upma is a great combination usually served with ginger pickle. 2. If you dont want to add onion to the batter, add it little by little to each dosa, since it is already cooked you can just stuff it in before serving. 3. Onion can alternatively be microwaved for 1 minute before stuffing instead of cooking it on the stove, makes it slightly quicker :)

4. The batter can be easily made in a mixer, grinder is totally optional.

#lightdinner #healthy #indian #breakfast