Pesarattu is a crisp and delicious dosa made from whole mung beans.... healthy & nutritious snack or breakfast meal popular in India and globally ... vegan as well as gluten free. Pesarattu of Southeast India is just one example of many lentil-based flat breads that would redefine the experience of bread for transregional explorers. It has origins in India’s Andhra Pradesh state ...a signature dish of Andhra and Telengana .... now popular almost all over the country. Similar variations are found in North Indian cuisine known as moong daal ka cheela/ cheeldo. Pesarattu can also be made with splitgreen gram or sprouted moong. If using split moong dal, then you can soak the lentils for 2 to 3 hours. Whereas sprouted moong beans are healthier and nutritious option. Green bean claims to be a perfect slimming food ... low in fat and rich in protein & fiber. It enables one to lower the high cholesterol level in body system. It has high levels of iron and folate which is required for pregnant women and feeding mothers.
Ingredients :
1 cup whole mung beans
1/2 cup raw rice
1/2 tsp fenugreek seeds / methi
4-5 green chillies
1 inch piece ginger
salt to taste
oil as required
For topping :
1-2 medium onions chopped fine
2-3 green chilli chopped fine
handful coriander leaves chopped fine
Method :
1. Wash the mung beans, rice and fenugreek seeds and soak them for 5-6 hours or overnight.
2. Next drain the water and grind the mixture along with green chilli, ginger, salt and little water to a fine paste.
3. Mix the batter well with ladle, add water if required and get to dosa batter consistency.
4. Heat a non-stick frying pan. Pour the batter with the help of a ladle and spread in a circular motion.
5. Sprinkle the chopped onions, chillies and coriander leaves on the top of the dosa. Gently press the toppings with the help of a spatula.
6. Drizzle oil around the edges and at the centre.
7. Flip the dosa carefully and cook for few seconds.
8. Transfer to your serving plate.
9. This is best enjoyed with Coconut chutney and Ginger pickle.
Ingredients :
1 cup whole mung beans
1/2 cup raw rice
1/2 tsp fenugreek seeds / methi
4-5 green chillies
1 inch piece ginger
salt to taste
oil as required
For topping :
1-2 medium onions chopped fine
2-3 green chilli chopped fine
handful coriander leaves chopped fine
Method :
1. Wash the mung beans, rice and fenugreek seeds and soak them for 5-6 hours or overnight.
2. Next drain the water and grind the mixture along with green chilli, ginger, salt and little water to a fine paste.
3. Mix the batter well with ladle, add water if required and get to dosa batter consistency.
4. Heat a non-stick frying pan. Pour the batter with the help of a ladle and spread in a circular motion.
5. Sprinkle the chopped onions, chillies and coriander leaves on the top of the dosa. Gently press the toppings with the help of a spatula.
6. Drizzle oil around the edges and at the centre.
7. Flip the dosa carefully and cook for few seconds.
8. Transfer to your serving plate.
9. This is best enjoyed with Coconut chutney and Ginger pickle.
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