Indian (Andhra) · breakfast
Pesarattu (Green Gram Crepes) A savory South Indian crepe from Andhra Pradesh made from soaked whole green moong dal, blended with ginger, chilies and cumin into a fermentation-free batter. Cooked thin and crisp on a hot tawa, it makes a quick, gluten-free breakfast or dinner.
total 4 hr 15 min
prep 15 min
cook 20 min
servings 6 Keep this recipe Add a copy of Pesarattu (Green Gram Crepes) to your Saucepan library.
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Back to 6 servings batter 1 cup whole green moong dal, soaked 4 to 6 hours or overnight, then drained 0.5 cup raw rice, optional, for crispness; soaked with the dal 1 inch piece ginger, chopped 2 green chilies, chopped; use fewer for milder batter 1 teaspoon cumin seeds 0.25 teaspoon fenugreek seeds, optional; too much turns the batter bitter 0.5 cup cilantro, chopped 1 cup water, for blending, plus more to adjust; batter should be pourable but thicker than pancake batter 1 teaspoon salt, adjust to taste cooking 2 tablespoons oil or ghee, plus more for drizzling topping 1 medium onion, finely chopped, optional topping
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1 Step 1: Rinse the dal and rice well, then soak them in fresh water for 4 to 6 hours or overnight. Drain completely.2 Step 2: Blend the drained dal and rice with the ginger, green chilies, cumin, fenugreek if using, cilantro and about 1 cup water until smooth. Add more water as needed to reach a thick but pourable batter, slightly thicker than dosa batter.3 Step 3: Transfer the batter to a bowl and stir in the salt. Thin with a little water if it is too thick to spread. Use the batter the same day, as it turns thick and bland when stored.4 Step 4: Heat a cast-iron tawa or non-stick griddle over medium heat until a sprinkle of water sizzles and evaporates. Lower to medium-low.5 Step 5: Pour about half a cup of batter onto the tawa and quickly spread it into a thin round from the center outward, using the back of a ladle in circular motions.6 Step 6: Drizzle about 1 teaspoon of oil or ghee around the edges and center. Cook on low to medium heat, covered if you like, until the edges lift away from the pan and the base turns golden and crisp.7 Step 7: If using, sprinkle chopped onion over the surface and press lightly. Flip the crepe and cook about 30 to 60 seconds more, until no raw batter remains.8 Step 8: Fold the pesarattu in half or roll it and serve hot. Stir the batter before each new crepe and lower the heat if the pan gets too hot.getsaucepan.com/r/2682defa-4edd-5e97-9ba2-38c699f0a81b
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