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Pesarattu (Green Mung Beans Dosa/Crepe)


Green Mung beans are super nutritious, high in antioxidants and is known to be easily digested. In India mung beans are used in salads, parathas, stir frys, dal etc. This recipe is a simple, wholesome dosa eaten as breakfast or light lunch primarily in Andhra Pradesh. Just need a small preparation ahead of making these delicious dosas. 

INGREDIENTS 

1 Cup Green Mung Beans

2 Tbsp Rice 

1 inch Sliced Ginger

2 Small Green Chillies

1 Small Red Onion (Finely Chopped)

1 Tbsp Chopped Coriander (optional) 

1 Tsp Salt 

1 Tsp Cumin Seeds 

Ghee or Oil

METHOD 

1. Wash and soak Mung Beans and rice in enough water to cover it for 4-5 hrs.

2. Drain water and add ginger, chillies, cumin seeds, salt to moong beans and rice and grind it in a blender with enough water (about 1/4 cup) to make a pouring consistency batter.*

3. Add onions, coriander to the batter and set aside.

4. Heat a pan, seasoned iron pan works the best. Add 1 Tbsp Ghee or Olive oil and rub it with spatula to coat the pan. When oil gets hot pour 1/4 cup batter in the middle of the pan, and quickly spread it to thin layer beginning from centre in circular motion and moving towards the edges of pan.

5. Cook Pesarattu on medium flame until top starts to look a bit dry. Pour few teaspoon of ghee or oil around the edges. When its cooked you'll see edges begin to leave the pan. Flip and cook on other side for 1 minute or so. Flip again once batter is completely dry and let it crisp up for 1 minute. 

7. Fold and serve on a plate. Make rest of Pesarattus same way, making sure pan doesn't get too hot and mixing the batter every now and then as it tends to thicken. 

Serve with chutney or roasted veggies. 

NOTE

*Batter shouldn't be too thin, it should be thick and spreadable with pouring consistency. 

** To spread batter on pan a round bottomed ladle works the best. 

*If pan gets too hot sprinkle some water to bring its temperature down before pouring batter for next pesarattu. 


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