Pesarattu From Andhra Pradesh - Spicy Green Gram Crepes
Pesarattu is very similar to dosa except for it has very little rice and is exclusively made out of Green gram also known as the whole Moong. pesarattus are unfermented dosa, so I see it more like an adai
Servings: 15 Crepes
- 2 cups Moong Dal Could substitute with broken green gram with skin
- ¼ cups Rice
- 4-6 Green chilies Adjust based on your liking
- 2 inch piece Ginger
- To taste Salt
- To make the pesarattu Oil
- 1 medium Onions Finely chopped (Optional)
Soak the whole moong for 4-6 hrs or overnight. If using split green gram, the soaking time could be reduced to just a couple of hours.
Grind it into a smooth batter with the rest of the ingredients (except onion and oil) adding enough water. The batter should be in the consistency of thin adai batter and could be a little on the coarser side.
Heat the Tawa/griddle and spread about 2 ladlefuls of batter to make a crepe/dosa. Sprinkle about a tablespoon of chopped onions and press it down gently with the back of your spatula.
Add about a teaspoon of oil around the crepe and let it cook until golden brown on one side. Now flip the pesarattu and let it cook on the other side. Repeat with the rest of the batter.
Repeat with the rest of the batter.
Serve hot with chutney or idli milagai podi. I made some Peanut chutney to go along with the pesarattu.
Calories: 106kcal | Carbohydrates: 19g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 11mg | Fiber: 3g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg