Pesarettu is a traditional Andhra dish, similar to dosa, but more to adai, because you don’t have to ferment this batter, instead you can make dosas immediately after you grind the batter. There are several different variations of this recipe that uses skinned moong dal, whole green moong dal and split green moong dal. It is a very healthy alternative to the traditional dosa, because it is protein rich as it is mostly made from beans and not rice. I have made it even more healthy with the addition of spinach and scallion. Spinach adds a whole lot of vitamin goodness to the pesarettu along with iron and calcium.
Traditionally a couple of tablespoons of rice is added to the pesarettu to make it crisp. I had some cooked leftover rice and I used that instead. Feel free to use either if you are trying this recipe.
1 cup whole green moong dal
5 green chillies
2 cups loosely packed spinach (leaves and stems)
1/2 cup leftover cooked rice
2 inches ginger, sliced
1 tsp fennel seeds
1 tsp cumin seeds
1 bunch scallion, green parts only, sliced thin
salt to taste
oil for making pesarettu
Soak the whole green moong dal overnight or for 24 hours. Drain and grind along with all of the ingredients listed above except the scallions. Add enough water to make a thick but not watery batter. Add the scallions and mix to combine.
Heat a griddle over medium high heat. Pour the fresh ground green batter and swirl to form a thin crepe like a dosa. Spray with cooking spray and cook until it turns golden brown on the bottom. Flip and cook the other side. Serve hot with coconut chutney or chutney of choice.
Verdict: Crispy, mildly spiced with the ginger and green chillies. We enjoyed this with the coconut chutney. I loved the not so oniony taste from the scallions. Great tasting green goodness!Pin It