Low Fat Pesarettu
Experience the delightful flavors of South Indian cuisine with this Low Fat Pesarettu recipe, a healthier twist on the traditional green gram dosa. Made with whole mung beans and optionally blended with rice for enhanced crispiness, this protein-packed dish is perfect for breakfast or a light meal. Aromatic additions like fresh ginger, earthy cumin seeds, and zesty green chilies create a vibrant batter, while finely chopped onions and coriander add a burst of freshness. Cooked with minimal oil on a non-stick skillet, this guilt-free pesarettu boasts golden crisp edges and a tender interior. Serve it hot with coconut chutney or your favorite dip for a nutritious, satisfying meal that's low in fat and big on flavor. Perfect for vegans and vegetarians looking for a wholesome, gluten-free option!
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Recipe Information
Ingredients
- 1 cup Whole green gram (mung beans)
- 0.25 cup Rice (optional, to enhance crispiness)
- 1 unit Green chilies
- 1 inch piece Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 cup Water
- 2 teaspoons Oil (for greasing)
- 0.5 cup Onions, finely chopped
- 0.25 cup Coriander leaves, chopped
Instructions
Rinse the whole green gram and, if using, the rice under running water until the water clears. Soak them together in water for at least 3 hours.
Drain the soaked gram and rice, and transfer them to a blender.
Add the green chili, ginger, cumin seeds, and salt to the blender.
Gradually add water while blending the ingredients until you achieve a smooth batter consistency. It should be slightly thicker than pancake batter.
Preheat a non-stick skillet or tawa over medium heat.
Lightly grease the skillet with a small amount of oil using a brush or paper towel, allowing for a low-fat preparation.
Pour a ladleful of batter onto the center of the skillet. Use the back of the ladle to spread the batter outward in a circular motion to form a thin round pesarettu.
Sprinkle a portion of the finely chopped onions and coriander leaves evenly over the pesarettu.
Drizzle a few drops of oil around the edges of the pesarettu.
Cook until the edges start to lift and the pesarettu appears golden and crispy on one side, about 2 to 3 minutes.
Gently flip the pesarettu over and cook the other side briefly, about 1 minute.
Remove the pesarettu from the skillet and repeat the process with the remaining batter.
Serve hot with chutney or any accompaniment of your choice.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 17.5 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2889 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.
