Low Carb Pesarettu
Discover the perfect balance of flavor and nutrition with this Low Carb Pesarettu recipe—a delightful twist on the beloved Andhra-style green gram pancake. Made with soaked whole green moong dal, aromatic ginger, spicy green chili, and earthy cumin seeds, this high-protein, gluten-free dish is ideal for low-carb diets. Finely chopped onion and fresh coriander leaves bring bursts of texture and freshness to every bite, while a hint of oil or ghee ensures a crispy golden finish. Quick and easy to prepare, this light and wholesome pesarettu is perfect for breakfast, lunch, or snack time. Pair it with tangy coconut chutney or a zesty tomato chutney for an authentic South Indian treat that's as satisfying as it is nourishing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Green moong dal (whole mung beans)
- 2 cups Water
- 1 whole Green chili
- 1 inch piece Ginger
- 0.5 teaspoon Salt
- 1 teaspoon Cumin seeds
- 1 small, finely chopped Onion
- 2 tablespoons Oil or ghee
- 2 tablespoons, finely chopped Coriander leaves
Instructions
Rinse the green moong dal under running water until the water runs clear. Soak it in 2 cups of water for 4-6 hours or overnight.
After soaking, drain the water from the moong dal. Transfer the dal to a blender.
Add the green chili, ginger, salt, and cumin seeds to the blender. Blend until you get a smooth batter. Add a little water if necessary to achieve a spreadable consistency, similar to pancake batter.
Pour the batter into a bowl and mix in the finely chopped onion and coriander leaves.
Heat a non-stick pan or a flat griddle over medium heat. Add a few drops of oil or ghee and spread it evenly with a paper towel.
Once the pan is hot, pour a ladleful of batter in the center and spread it out in a circular motion to form a thin pancake.
Drizzle a little oil or ghee around the edges and on top of the pesarettu. Cook until the bottom turns golden brown and the edges start to lift from the pan.
Flip the pesarettu and cook the other side until crispy and cooked through.
Remove from the pan and serve hot, either on its own or with accompaniments like coconut chutney or tomato chutney.
Repeat the process with the remaining batter, stirring in additional water to thin out the batter if it thickens too much while sitting.
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 19.5 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2868 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
