Pesarattu (Mung Bean / Whole green gram Crepe)

Another tasty dish coming from South India, Andhra Pradesh. It is one of the four South Indian States. Andhra Cuisine is well known for its spiciness and their generous use of chillies in almost all of their authentic dishes. The famous Hyderabadi Biriyani, Gongura pickles, Pappu, Pulusu are some of the creations from Andhra. One of the Andhra delicacy is the famous Breakfast dish, "Pesarattu".

"Pesarattu", is a type of Crepe or the South Indian Dosa made out of Whole/Split Green Gram or the mung beans. This protein rich, delicious dish is so very easy to prepare and also healthy, that you can have it once in a week. 2-3 Pesarattu for Breakfast with yummy ginger or coconut chutney or even Sambar will make your day "Tummy Satisfied". :)

Ingredients:

2 cups mung beans (whole/split green gram)
3 whole dry red chillies
2 tsp chopped ginger
1 medium onion (finely chopped)
3-4 green chillies (finely chopped)
1 tbsp of chopped coriander leaves
2 tsp cumin seeds
1 tbsp oil
pinch of salt

Method:

Wash and soak the mung beans in water for a minimum of 4 hours. I soak it overnight to use it for the next day morning.
Drain the mung beans and grind it with the dry red chillies in a mixer to a smooth batter.
Pour the paste in a bowl and add the chopped green chillies, chopped onion, coriander leaves and salt to it. Mix well. Keep aside.
In a small pan, heat the oil and saute the cumin seeds until light brown. Pour the oil and the cumin seeds to the batter. Mix well.
Heat a non stick dosa pan/pancake or crepe pan and when it becomes medium hot, pour a laddle full of the batter in the middle of the pan. Spread it from the center to become a nice round like a dosa or crepe. Pour a spoon of oil around the dosa edges to make it crisp and golden brown.
Flip over the dosa and let it cook both sides. Remove it and repeat the same with the remaining batter.
Serve hot with a nice onion, coconut or ginger chutney. Healthy!!

PS: The recipe of the Onion Chutney is given in the blog's category "Sauces & Chutneys".

Comments

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