If you’re on the hunt for healthy, protein-rich breakfast options, I strongly recommend adding Pesarattu to your repertoire! These old-school, South Indian crêpes are made with moong dal (a great vegetarian source of protein) and are flavored with ginger and green chili. They are also simpler to make compared to regular dosas, since there’s no need to ferment the batter overnight.
This recipe is adapted from my current favorite cook book, ‘Cooking with Seetha Patti’ – a real treasure trove of recipes when it comes to South-India home cooking!
- A mixer/ grinder/ blender
- A non-stick/ cast-iron tava (flat pan)
- A ladle
- A spatula
- 1 cup Moong Dal / Dried Mung Beans
- 8 tsps Rice
- ¼ tsp Methi / Fenugreek Seeds
- 1 – 2 cups Water
- Salt [to taste]
- ¼ tsp Asafoetida
- 4 Green Chilies
- 1 cup Coriander Leaves
- 2 – 3 tsps Fresh Coconut [optional]
- Oil [any neutral vegetable oil for frying]
- Wash a cup of moong dal and 8 tsps of rice well. Allow them to soak in about a cup and a half of water for at least 90 minutes1. Also add a quarter tsp of methi seeds while soaking.
- Drain the grains, but reserve the water. Transfer the grains, salt, asafoetida, chilies, coriander leaves, ginger and fresh coconut to a mixer/ blender; grind to a coarse paste.
- Once ground, transfer to a bowl and dilute with the reserved water from soaking. Add about a tablespoon at a time while diluting, until you reach a thick batter consistency2. You can use this batter right away, or allow it to rest for a couple of hours if you are otherwise occupied.
- Pesarattu is cooked like any dosa on a hot tava / flat pan. If you’ve never made a dosa before, use the video in the notes section as a guide3.
- Serve hot with your a chutney of your choice!
190 minutes of soaking is adequate, but the grinding is a lot quicker you soak the moong dal overnight.
2This is the consistency that you are looking for in the Pesarattu batter.
3Alrighty, for those of you who are making dosa for the first time, here’s what you need to do:
- Heat a non-stick/ cast-iron pan. (If you’ve never used a cast iron pan, begin with non-stick as it’s a little easier to work with)
- Ladle a couple of spoons of the batter into the middle of the pan and then spread it out evenly with the back of the ladle, using circular/ spiral motions. Start from the centre and move outwards (like in the video above)
- Turn the heat down to medium-low; add a few drops of oil around the edges of the Pesarattu, to help it crisp up. Cover and allow to cook for 1 – 2 minutes.
- When the edges go brown and crisp, flip it over with a spatula. Press down with spatula to roast the Pesarattu well. Listen for that sizzle!
Take the Pesarattu off the pan after about a minute of roasting on the second side, and serve right away!
I like pairing pesarattu with a red tomato chutney; the tangy tomato is a really nice contrast to the ginger that comes through in the pesarattu! Here’s the chutney recipe 😊
As always, let me know in the comments below if you give this breakfast option a shot🖖