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Pesarattu

Pesarattu

Linda M. Harris
Pesarattu is a delicious, savory South Indian pancake made from ground green moong dal.
It is naturally gluten-free and packed with proteins, making it a healthy choice for breakfast or a snack.
The pancake is crispy on the outside and soft on the inside, often served with chutneys like coconut or ginger.
Pesarattu is versatile, allowing for various toppings such as onions or vegetables to customize the flavor.
This dish is simple to prepare and offers a nutritious start to the day.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Breakfast, Main Course, Snack
Cuisine Andhra Pradesh Cuisine, Indian (South Indian)
Servings 4 Servings
Calories 150 kcal

Equipment

  • Blender or Food Processor – 1
  • Frying Pan (Tawa) – 1
  • Ladle – 1
  • Measuring cups and spoons (1 set)
  • Knife (1)
  • Chopping Board – 1

Ingredients
  

  • Green moong dal – 1 cup
  • Green chilies – 1-2 adjust according to taste
  • Ginger – 1-inch piece
  • Cumin seeds – 1 teaspoon
  • Salt – to taste
  • Water – as needed for soaking and grinding
  • Oil – for frying about 1 tablespoon per pancake
  • Chopped onions optional – ½ cup
  • Coriander leaves optional – for garnish
  • Curry leaves optional – for extra flavor

Instructions
 

oak the Green Moong Dal:

  • Rinse the moong dal thoroughly and soak it in water for 4-6 hours or overnight.

Grind the Ingredients:

  • Drain the soaked moong dal and blend it with green chilies, ginger, cumin seeds, and salt. Add small amounts of water to form a smooth, thick batter.

Heat the Pan:

  • Preheat a non-stick frying pan or tawa on medium heat. Drizzle a little oil to grease the surface.

Cook the Pesarattu:

  • Pour a ladleful of batter onto the pan and spread it evenly in a circular shape.
    Optionally, sprinkle chopped onions, coriander leaves, and curry leaves on top.
    Cook for 2-3 minutes until the edges are golden and crisp.

Flip and Cook the Other Side:

  • Flip the Pesarattu gently and cook for another 2-3 minutes until golden brown on both sides.

Serve:

  • Serve the Pesarattu hot with chutney, yogurt, or a filling of your choice.

Notes

  • For a spicier version, increase the number of green chilies or add red chili powder to the batter.
  • If you prefer a smoother texture, grind the dal for a longer time to make the batter finer.
  • You can stuff the Pesarattu with sautéed vegetables like carrots, onions, or spinach to add more flavor and nutrition.
  • The batter can be stored in the refrigerator for up to 1 day or frozen for up to a month.
  • You can also make mini Pesarattus for snacks or parties, adjusting the cooking time accordingly.
Keyword Pesarattu