Pesarattu
Pesarattu is a nutritious and protein-rich South Indian crepe made with green mung beans. Unlike traditional dosa, Pesarattu batter requires no fermentation, making it a quick and convenient option. Naturally vegan, gluten-free, and nut-free, this wholesome dish is perfect for breakfast or an evening snack. Enjoy it with chutney or the classic upma filling for an authentic experience!
Pesarattu is a protein-rich, green gram (moong or mung bean) dosa from South Indian cuisine, particularly Andhra Pradesh and Telangana. In Telugu, pesara means green gram, and attu means dosa. Soaking whole mung beans enhances its unique flavor, color, and texture, making Pesarattu distinct from regular dosa.
Unlike traditional dosa, Pesarattu batter requires no fermentation and can be made instantly. However, if desired, it can be fermented for 4-6 hours, depending on room temperature, with warmer climates speeding up the process. Try this quick, protein-packed South Indian Pesarattu Dosa recipe for a wholesome and flavorful meal.
To begin making Oats Pesarattu Recipe.soak the green gram dal for 3 hours.
Grind green gram dal along with oats and green chillies into a smooth paste in mixer grinder. The consistency of the batter should be a little thicker than the normal dosa batter. Transfer the green gram batter to a big bowl season with salt and stir well to combine.
Heat the skillet or dosa pan and grease the surface with a bit of oil.Pour a ladle full of the Oats Pesarattu batter and spread it in swift circular motions to make a thin crepe. Once the bottom of the pesarattu is cooked, flip it over to cook the other side for a few more seconds until golden brown in color.
Serve Oats Pesarattu recipe for breakfast with spicy chutney. I prefer Tomato chutney.
Pesarattu
Equipment
- Blender
- tawa
- bowl
Materials
- 1 cup Green Moong Dal Whole , soaked for 4 hours
- 1 cup Oats Flour
- 2 Green Chillies
- Salt to taste
- Oil to make pessaratu
Instructions
- To begin making Oats Pesarattu Recipe – Oatmeal & Green Gram Crepes, soak the green gram dal for 3 hours.
- Grind green gram dal along with ginger and green chillies into a smooth paste in mixer grinder. The consistency of the batter should be a little thicker than the normal dosa batter.
- Transfer the green gram batter to a big bowl and add the oatmeal flour to the batter, season with salt and stir well to combine.
- Heat the skillet or dosa pan and grease the surface with a bit of oil.
- Pour a ladle full of the Oats Pesarattu batter and spread it in swift circular motions to make a thin crepe. Once the bottom of the pesarattu is cooked, flip it over to cook the other side for a few more seconds until golden brown in color.
- Serve Oats Pesarattu recipe for breakfast with spicy chutney.