Pesarettu
Experience the authentic flavors of South India with Pesarettu, a deliciously wholesome and protein-packed green gram (moong dal) crepe. This traditional Andhra Pradesh recipe is a delightful fusion of earthy lentils, aromatic ginger, zesty green chilies, and a hint of cumin, creating a uniquely flavorful and satisfying dish. The batter, made with soaked green gram and rice, is blended to a silky consistency, ensuring perfectly thin, crisp crepes every time. A sprinkle of fresh chopped onions adds a touch of sweetness and texture, elevating each bite. Easy to prepare and naturally gluten-free, Pesarettu is perfect as a breakfast staple, nutritious snack, or light dinner. Pair it with tangy coconut chutney or hearty upma for a quintessentially South Indian culinary experience. Whether you’re looking for a healthy, high-protein meal or a new dish to impress guests, Pesarettu is a must-try recipe!
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Recipe Information
Ingredients
- 1 cup whole green gram (moong dal)
- 2 tablespoons raw rice
- 2 pieces green chilies
- 1 inch piece ginger
- 1 teaspoon salt
- 1 cup water
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 cup chopped onions
Instructions
Rinse 1 cup of whole green gram under cold water until the water runs clear.
Soak the rinsed green gram and 2 tablespoons of raw rice in enough water for about 4 hours or overnight.
After soaking, drain the water and transfer the green gram and rice to a blender.
Add 2 green chilies, a 1-inch piece of ginger, 1 teaspoon of salt, and about 1 cup of water to the blender.
Blend the mixture until smooth to form a batter of pouring consistency, similar to pancake batter. Add more water if needed to achieve the right consistency.
Transfer the batter to a mixing bowl and let it rest for 5-10 minutes.
Heat a non-stick skillet or a flat griddle over medium-high heat and lightly grease it with a few drops of oil.
Once the skillet is hot, pour a ladleful of batter onto the center and spread it evenly in a circular motion to form a thin crepe.
Drizzle a little oil around the edges and sprinkle some cumin seeds and chopped onions over the top of the crepe.
Cook the pesarettu for 2-3 minutes until the edges start to lift, and the bottom turns golden brown.
Flip the pesarettu carefully and cook the other side for 1-2 minutes until it is cooked through.
Remove from the skillet and repeat the process with the remaining batter.
Serve hot with chutney or upma.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 21.9 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2948 mg | 63% | |
*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.
