'Pesarattu' is a popular lentil crepe from Andhra Pradesh, India. Moong dal is soaked and ground along with fresh ginger and spices. The dosa requires no fermentation . A wholesome dosa/attu recipe is always handy on days when you want to make a quick, easy yet healthy breakfast or dinner.
Pesarattu ( Mung Crepes) :
Preparation time : 2 hours +
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml
Special Equipment/ Vessel : Tawa, ladle
2 large onions ( finely chopped)
1/4 cup finely chopped cilantro/coriander leaves
Oil for greasing
For the Pesarattu/ Lentil Crepe batter :
2 cups split green gram/ green moong
1/4 cup raw rice/uncooked rice
1" fresh ginger
2-3 cloves garlic
2-3 green chillies ( adjust according to the heat of the chilli)
a pinch of asafoetida
salt to taste
1. Wash and soak the green gram , rice along with ginger, garlic and chilli for a minimum of 3 hours.
2. Grind it to a smooth batter consistency.
Tip: Add little water while grinding and the consistency of the batter should have a 'pouring consistency' just like pan cake/dosa batter.
3. Heat a tawa and grease it with little oil.
Tip: You can use a tissue paper/brush to remove excess oil from the pan.
4. When the tawa is just hot, pour a ladle of batter in the centre and move the ladle in concentric circle movement to make a circle.
5. Sprinkle lots of finely chopped onions, chopped cilantro on top. Gently press them with the ladle.
6. Spoon little oil on the sides of the Pesarattu.
7. Cook on both sides of the Pesarattu.
8. Remove from the tawa and repeat the same procedure for the rest of the batter.