Description
Pesarattu are savory Indian pancakes made primarily from green gram dal, offering a nutritious and flavorful alternative to traditional dosas.
Ingredients
Units
Scale
- 1 cup Green gram dal / green moong dal / Pesarlu
- 1 inch piece Ginger, cleaned and peeled
- 2-3 Green chillies
- 1 tablespoon Cumin seeds
- Salt, to taste
- 2 medium Onions, chopped [Optional]
- Ghee or Oil, for cooking
Instructions
- Soak the green gram dal in water for 4-6 hours, or preferably overnight, to soften.
- Drain the soaked dal and transfer it to a blender. Add the ginger and green chillies, and grind to a smooth batter. If needed, add a little water to achieve a pourable consistency.
- Transfer the batter to a bowl. Add salt to taste and sprinkle cumin seeds over the batter. Mix well to combine.
- Heat a non-stick pan or griddle over medium heat and lightly grease with ghee or oil.
- Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin pancake.
- Sprinkle chopped onions over the pancake, if using, and press them lightly into the batter.
- Drizzle a little ghee or oil around the edges of the pancake and cook for 2-3 minutes, or until the edges start to lift and the bottom is golden brown.
- Flip the pancake and cook for another 1-2 minutes on the other side until cooked through.
- Remove from the pan and serve hot. Repeat with the remaining batter.
Notes
For extra crispiness, you can add a small amount of rice to the batter. Serve with coconut chutney or sambar for a complete meal. Store leftover batter in the refrigerator for up to 2 days. If the batter thickens, add a little water before making the pancakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Indian
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2
- Sodium: 150
- Fat: 2
- Carbohydrates: 18
- Fiber: 4
- Protein: 6
- Cholesterol: 0