Pesarattu ( Whole Moong Dosa/Green gram Crepes)

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Pesarattu or Green gram dosa/ crepes is a famous Telugu delicacy. It's made with whole moong or pesalu and Rice batter. You can skip Rice if you want. The Dosa will still be good. it's a nice protein packed breakfast to serve in the morning and gets you going till lunch. I serve it with peanut chutney and/or Ginger chutney.My son calls this Green Dosa. He likes to eat it with peanut chutney and husband likes it with ginger chutney. 

 A variation of this is, Pesarattu Upma where Sooji Upma is stuffed in Pesarattu.In restaurants it's called MLA Pesarattu :-). not sure how the name came. This combo is my favorite. It goes well with peanut chutney.

Also today I made Masala Pesarattu which is my twist to regular Pesarattu. I made the Potato curry ( masala dosa curry) and stuffed it in Pesarattu.

Nutrition: Pulses/lentils are the major vegetarian protein source.Rice in the batter works as carb source. And we make these crepes using oil which is the fat source. So altogether it's a wholesome breakfast. Adding ginger to the batter helps with the digestion of proteins. 

In this recipe I have used whole moong from the Indian store and sona masoori rice. You can also use long grain rice in place of sona masoori. You can grind the batter with ginger and green chilli pieces for additional flavor. For Pesarattu there is no need to ferment the batter. You can make em right away. Also the rice quantity can be varied. I used 3 (moong) to 1(rice) ratio. It gave me perfect textured Pesarattu with nice crispyness .

Servings:

Yields 20 Crepes

Total time:

12 hours

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

• 2 1/4 cups Pesalu (Green gram)
• 3/4 cup Rice
• 2 inch ginger
• salt to taste

For crispier Dosa you can also use 1:1 ratio; 1 green gram, 1 Rice. You can use more or less Rice or even no Rice.

Pesarattu  step-by-step Recipe 

1. Grind the green gram and rice to smooth batter. You can add ginger to the batter while grinding. It gives a nice taste.
   
2. Green chillies can be added optionally to give a spicy taste.You can also add chopped green chilli to the batter once done.
3. Add salt to the batter.Make sure the batter is thin enough to spread. The thicker the batter, Pesarattu will be spongy.If you want crispy make it thin.
4. This batter doesn't need fermentation.
5. Heat a pan, take couple laddle full batter, spread with the laddle in circles starting in the centre.
   
   
   
6. Top it with 1-2 teaspoon oil. 
7. Cook till bottom shows Brown color.
   
8. Take off the pan and serve with ginger chutney or peanut chutney.
9. To make Upma to go along, season oil with Mustard seeds, cumin seeds, grated ginger. Add 2 cups water, salt. Once water comes to boil, add 1/2 cup Rava/Sooji/Semolina while stirring. Turn off stove once Rava is about to thicken. Upma should l be in thin consistency to spread on Dosa.
   
10. Another variation is top the pesarattu with potato curry (masala dosa curry) and serve. 
    

Tips: 

• In between pesarattu clean the pan with a wet napkin so there won't be any residue sticking to the pan.it will make pesarattu to come off the pan easily.
• Stuff the pesarattu with potato curry and roll tightly.Cut into 2-3 pieces and pack in lunch box.

Related Recipes:

• Quinoa Dosa ( Quinoa crepes)
• Ragi Atukula Atlu/ Ragi Poha Dosa
• Jonna Dosalu/Chola Dosai (Jowar crepes) (Fermented version)
• Oats Dosa (no fermentation)
• Multigrain Dosa/Atlu (No fermentation)
• Peanut Chutney(Palli chutney)