Introducing, Pesarattu or Lentil Crepes, a South-Indian cooking idea for Singles. A healthy and delicious Green gram savoury crepe or Dosa as it is called in India, Pesarattu is quite easy to make. I am a north-Indian by default and was born and brought up in the south…in fact lived my whole life here and I always prefer the South-Indian breakfast options of idly, dosa, upma, pesarattu to the heavy north Indian breakfast of parathas. One of my friends wanted to lose weight and she lived on these crepes for a couple of months and actually lost quite a few pounds. Green gram is filled with protein, is very nutritious and has no carbs, and can be eaten any time of the day, lunch or dinner too.
Pesarattu or moong dal dosa (Crepes) is a well-liked Andhra breakfast and is sometimes stuffed with upma made of semolina or wheat germ. The whole Moong dal in the south is known as Pesallu and attu means dosa in the native language, that’s why the name Pesarattu. Again in this dish, I like the play of colours. The green dal, offset by the pink onions and served with the white chutney….a poetry in food.
Recipe for Pesarattu or Lentil Crepes
1 cup moong dal( green lentils)
½ cup rice
1 small onion diced finely
1 green chilli
Salt to taste
I make it with 1 cup dal and ½ cup rice that needs to soak them only for 4 to 6 hours. I soak the dal in the night, just before going to sleep and make the batter in the morning. Wash and drain out the water and grind the dal and rice into a batter in the mixer-grinder. Add salt and keep aside.
Heat a non-stick Tawa(griddle), and pour a hollow spoon of batter on it. Spread the batter fast and in a circle to get a thin crepe. Add oil if you would like to. I usually do not add any oil. Add the filling of your choice, fold the crepe and serve with chutney of your choice. It could be coconut, like mine or ginger or even tomato. There are many variations in the fillings, like chopped onions, green chillies, grated carrots, cashew nuts that can be sprinkled over the pesarattu.
You can make the crepes without rice too, but the rice makes them crispier and thinner, just the way I like them.
½ a coconut, peeled and chopped into thin slices
2 tbsp of roasted chana dal ( split Bengal gram)
2 green chillies
1 tbsp milk
Salt to taste
For the tempering:
1 tsp oil
½ tsp mustard seeds
1 red dry chilly
1 tsp split Bengal gram dal or chana dal
Few curry leaves
Salt to taste
Put all the ingredients in a mixer jar and make a smooth paste. Transfer into a bowl and add salt. For the tempering heat oil, add mustard seeds till they splutter, add the dal, red chilly broken into 4 pieces, curry leaves and pour it over the coconut chutney.
Your chutney is ready to serve with the crisp Pesarattu. If you think this Pesarattu or Lentil Crepes is good, then do let me know that.