Meal Prep · South Indian
Pesarattu
A crispy, protein-packed South Indian crepe made from moong dal, perfect for a healthy breakfast or light meal.
Ingredients
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Step-by-step- Rinse the moong dal and rice thoroughly. Soak them together in plenty of water for 4-6 hours, or overnight.
- Drain the soaked dal and rice. Transfer them to a blender or wet grinder along with chopped ginger, green chilies, cumin seeds, asafoetida, and salt.
- Add about 1/2 to 3/4 cup of water gradually and grind to a smooth, pourable batter. The consistency should be similar to dosa batter, not too thick or too thin.
- Heat a non-stick tawa or cast-iron griddle over medium-high heat. Lightly grease it with oil or a cut onion dipped in oil.
- Pour a ladleful of batter onto the hot tawa and spread it outwards in a circular motion to form a thin crepe (dosa).
- Drizzle a teaspoon of oil or ghee around the edges and over the top of the pesarattu. Cook until the bottom turns golden brown and crispy, and the edges start to lift.
- Carefully flip the pesarattu and cook for another 30 seconds to a minute, until lightly browned on the other side. Some prefer it cooked only on one side until very crisp.
- Fold the pesarattu in half and remove it from the tawa. Repeat with the remaining batter.
- Serve hot with ginger chutney, coconut chutney, or sambar.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 15 g |
| Carbohydrates | 45 g |
| Fat | 5 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover batter in an airtight container in the refrigerator. Stir well before making pesarattu.
Freezer Not recommended for batter
Freezing the batter is not ideal as it can affect texture. Best to make fresh.
Reheat Stovetop/Microwave
Cooked pesarattu is best enjoyed fresh. To reheat, warm briefly on a tawa for crispness, or in a microwave for a softer texture.
Chef’s Corner
- For extra crispiness, add 1-2 tablespoons of finely chopped onion or grated carrot to the batter just before making the pesarattu.
- Adjust the amount of green chilies and ginger according to your spice preference. A pinch of black pepper can also be added for flavor.
- Ensure your tawa is hot enough before pouring the batter. If it’s not hot enough, the pesarattu won’t spread evenly or become crispy.
