Pesarattu is popular South Indian/Andhra crepes made using moong bean as the name suggests. This is a delicious protein rich breakfast dish relished with coconut chutney and sauteed onions on the side. It is on menu on most Andhra restaurants and is one ofmy family favorites.
Ingredients:
2 cups Pesara pappu (moong daal / pesalu in telugu– with the coat)Salt to taste
2 Green chillies chopped
Half a square inch grated ginger
Method:
Soak pesara pappu in water for about an hour. These can be prepared either with whole daal with the coat or with the pesarapappu directly (pesalu – whole lentil with the coat may take longer about 4-5 hr to soak well). Grind it with green chillies, ginger and salt with as much water to make a smooth batter as for making dosa consistency.
Preheat a skillet to medium heat.
Grease the skillet with a little oil using a spatula.
Now gently pour a laddle full of batter onto the skillet quickly spreading it in circular motion using the bottom of ladle into 6-8 inch diameter circle.
If desired add a little oil around the edges of attu, while it is cooking. When attu starts to rise from the sides (in abt a min) using a flat spatula, flip to the other side and cook. Each side should approximately cook 1-2 min. until the side turns golden brown. Fold the pesarattu into half and remove from skillet
Repeat the same process to make rest of them.
Serve hot with chutney of choice
Variations:
You can add sautéed thinly sliced onions to the middle of the pesarattu before taking out from the skillet.
You could also sprinkle some dried paprika or chopped herbs of choice.
You could also sprinkle some dried paprika or chopped herbs of choice.
Reposting the recipe for entry to Jihva - Breakfast hosted by Suma at Veggie Platter and inititated by Indira at Mahanandi
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