Soaking time- 4 to 6 hours

Preparation time- 10 minutes

Cooking time- 10 minutes

Are you looking for a healthy yet tasty dosa recipe, that can be prepared instantly without the time-consuming fermentation process? You’ve got the famous Pesarattu, a traditional South-Indian dish hailing from the land of Andhra Pradesh and Telangana. This crepe dish is packed with nutrients, made from whole green gram (moong gram), that is often enjoyed as a breakfast and even as a light meal during any time of the day.

Pesara or pesalu in Telugu means green gram and attu means dosa or crepe. This nutrient-rich breakfast dish is a blend of soaked green gram with ginger, green chillies and cumin seeds. Pesarattu is often eaten with ginger chutney, a perfect tangy dip for the lentil crepe. This deliciously nutritious breakfast combo can be effortlessly prepared using our Stealth Elite Mixer Grinder.

Health Benefits of Pesarattu:

  1. Rich in Protein and Low in Calories: Moong beans are an excellent protein source, that is responsible for healthy weight gain and muscle building. Also, Pesarattu is a low-calorie dish, making it suitable for weight management.
  2. Packed with Fiber and Micronutrients: The high fiber content in moong beans aids digestion, prevents constipation, and promotes gut health. Moong beans are loaded with micronutrients such as iron, potassium, and folate, which support heart health, immunity, and overall wellness.
  3. Boosts Energy: The complex carbohydrates in moong beans provide sustained energy without causing blood sugar spikes.

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Ingredients

For the Pesarattu

Whole green gram (moong beans) – 1 cup
Rice (optional) – 2 or 3 tsp
Green chilies – 1 or 2
Ginger – 1 inch piece
Cumin seeds – 1 tsp
Finely chopped onions, coriander, and green chilies (Optional)
Salt to taste
Ghee or Oil, for greasing the pan

For the Ginger Chutney

Fresh ginger, peeled and chopped – 2 tbsp
Tamarind pulp – 1 tbsp
Jaggery (or brown sugar) – 1 tbsp
Oil – 2 tsp
Dried red chilies – 2
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Garlic – 1 or 2 cloves
Salt to taste

Cooking directions:

Preparing the Batter

  • Soak the green gram and rice in water for 4-6 hours or overnight. (Rice is optionally added for crispiness. You can also skip adding rice)
  • After soaking, drain the water and add the moong gram to Stealth Elite mixer grinder.
  • To this add ginger, green chilies, cumin seeds, salt and a little water
  • Grind to a smooth batter, adding water as needed.
  • The batter should have a consistency similar to dosa batter and the batter is let to sit for a few minutes before cooking.

Cooking the Pesarattu:

  • Heat a non-stick or cast-iron tawa on medium heat and lightly grease it with oil or ghee.
  • Pour a ladle of batter onto the pan and spread it like a dosa, neither too thin nor thick.
  • Sprinkle finely chopped onions, coriander, and green chilies over the crepe (optional).
  • Drizzle a few drops of oil around the edges and cook on medium heat until the bottom is golden brown.
  • Flip if needed to cook the other side.
  • Serve pesarattu with ginger chutney, coconut chutney, or sambhar for a wholesome meal.

Cooking the ginger chutney:

  • Heat oil in a pan.
  • Add mustard seeds and let them splutter.
  • Add urad dal, red chilies, and chopped ginger. Sauté until golden and fragrant.
  • Allow the mixture to cool.
  • Transfer it to Stealth Elite mixer grinder along with tamarind, jaggery, and salt.
  • Add a little water and blend to a smooth paste.
  • Adjust consistency by adding extra water if needed. (Ensure the chutney is not watery)
  • Taste and adjust salt or jaggery for balance.
  • This Ginger chutney can be stored in an airtight container in the refrigerator for up to a week.
  • Enjoy the protein-packed Pesarattu with the tangy-spicy Ginger chutney.