Indian Vegan crepes -‘Dosa‘ or ‘Uttapam’ is a favorite. Hit with many of us. However, not many people know about its Andhra cousin- Pesarattu- mung dal dosa. This is a super light green gram dosa. Soak mung dal and grind it. Immediately make your breakfast. It does not need fermentation. Traditionally, we serve this crepe with some onions and ginger chutney. You can also pair it with coconut chutney if you like.I love making this as you have lentils but not in a curry way. Great recipe for tiffin too with some tomato pachdi.
Those who have travelled along Andhra and Telangana region are familiar with M.L.A Pesarattu. You will find this in many Andhra restaurants. This is pesarattu upma. Green gram dosa is served in M.L.A quarters in Hyderabad along with some upma and ginger chutney/tomato pachadi. This name stuck and it continues.
Benefits of pesarattu
This crepe is for all those food lovers who want to increase the protein content. Unlike western crepes and pancakes which have eggs and flour, this is gluten-free.It is very light and easy to digest.
Tips to make a hearty breakfast
Make it on cast iron tava for best results. It comes out real clean and crisp.
After all, it is nerve-racking at times. You have to make something new all the time and healthy too.
- Cast iron tawa/griddle
- Soaked moong beans
- Soaked poha/ rice flakes / avalaki/ atukulu
How to make pesarattu?
- Grind the all ingredients into a fine batter.
- Heat a cast iron pan, pour a ladle of batter on the griddle or tawa.
- Sprinkle a teaspoon of oil and let it cook. Cover it.
- Cook until it starts to separate.Flip and cook for a couple of mins.
- Serve the pesarattu with coconut chutney and some chopped onions optionally.
If you are looking for more south Indian recipes, there is a whole world of amazing dishes out there.
Pesarattu- mung dal pancake
- ½ cup Poha/ Rice flakes
- 1 ½ cup whole Mung dal soaked overnight or 4-6 hrs
- 1 small piece ginger 1 chilli
- ½ cup coriander
- Salt as per taste
- Oil for cooking
- Grind all ingredients with little water to obtain a smooth batter.
- Heat a griddle/tava and pour half cup of batter and spread it evenly.
- Cooking with few drops of oil on low flame.
- Serve hot with coconut chutney
More moong recipes anyone?
Scroll below for these delicacies.
- Dal ka paratha
- Moong dal chilka
- Easy moong dal halwa
- Moong dal ke pakode
- Moong dal kachori
- Air fried moong dal
Yes, although its best to have it fresh. Batter lasts 1-2 days in fridge.
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