Pesarattuis a traditional Indian flat bread made from a moong dal, or mung bean, batter. It has origins in India’s Andhra Pradesh state, and the signature dish of the state now made popular almost all over the country.
The moong dal used to make the batter are typically soaked overnight to soften, and then ground into a fine batter .Typically pesarattu is filled inside with rava upma and served in certain parts of Andhra. The ideal side dish for pesarattu is Ginger Chutney., tomato chutney, onion chutney etc.
This healthy crepe is a favourite in world cuisine. Pesarattu actually means an attu (crepe or dosa) made from pesara pappu (full moong dal or green moong dal or green gram).
Pesarattu is a very healthy and delicious lentil based pancake served as a best breakfast dish.
Green bean claims to be a perfect slimming food It is not only it is low in fat, green bean is also a rich source of protein, and fiber which enables one to lower the high cholesterol level in body system. The high fibre in green bean yields complex carbohydrate which improves digestion. Frequent consumption of green bean is beneficial to diabetes and one who suffers from high cholesterol level.
1.It is very rich in protein.
2. Has high levels of iron and folate which is very much required for pregnant women and feeding mothers.
3. Contains high fiber which improves digestion.
In this recipe I have prepared a instant ready to make pesarattu powder at home. The advantage is you can easily make pesarattus when ever you like by just mixing with water as per needs, rest for few minutes and make pesarattus as usual.
You save time and need not plan dishes in advance .
This ready to make powder is good to prepare, pack and send with your family members when they are travelling abroad, cannot procure the gram, have time to soak and grind, but need a healthy breakfast .
Prepare the powder at home or get it milled for bulk requirement and send it in convenient ziploc bags with directions to use pasted on it for convenience.
2 cups whole green gram ( full moong beans with skin)
1/4 cup rice or rice flour
3 green chillies, fried or roasted dry .
generous pinch of asafoetida powder.
roasted dry crispy curry leaves.
Salt as required.
Clean the gram by removing any dust or particles.
Mix both rice and gram and mill it in home mixie to a fine powder or get it milled outside for bulk requirement.
I do it at home as per needs .Add the roasted dry green chillies and asafoetida powder, salt.
Towards the end of grinding, add the crispy curry leaves too, so that specks will remain. Same with green chillies too.
These two can be added fresh also if easily available but if you plan to send this powder to your friends and family abroad, best to add it as many do not get curry leaves .
Another method of making the pesarattu mix for travel :
1. take a bowl , add required quantity of moong dal flour from store ( now adays we get good quality dal flours,)
2. add to that rice flour in the ratio of 1 cup moong dal flour : 3 tbsp raw rice flour .
3. add other ingredients like roasted curry leaves, salt , asafoetida powder , cumin seeds, ginger powder about 1 tbsp
4. mix well , and seal in ziploc for your travel .
5. all you have to do , is open the pouch , take out required quantity of the pesarattu mmix, add water to prepare a dosa batter, allow to rest about 30 minutes minimum .
6. Prepare pesarattu as usual like regular ground batter .
Directions to use this powder.
In a bowl measure out required powder, add water to make thick batter like dosa batter, stir well.
Let it rest for few minutes at least 30 minutes, though I have done it in less time also.
Prepare pesarattu on a hot greased skillet as you would prepare dosas. Sprinkle finely chopped onions, coriander leaves, fresh green chillies all over the pesarattu as it cooks and press with the ladle , no need to flip if made thinnly , just fold and serve .
Apply oil on the edges to get a crispy texture.
Enjoy with chutneys and sambar of your choice.