Pesarettu

Discover the wholesome delight of Pesarettu, a traditional South Indian crepe made from nutrient-rich whole green gram (moong dal) and a touch of raw rice. This gluten-free delicacy boasts an irresistibly crispy texture and earthy flavor, elevated by aromatic additions like cumin seeds, green chilies, and fresh ginger. Sprinkled with chopped onions for a savory crunch, Pesarettu is a protein-packed, vegan-friendly dish perfect for breakfast, brunch, or a light meal. The batter, soaked and blended to perfection, ensures a consistent, paper-thin crepe that pairs wonderfully with coconut chutney or upma for a comforting, homestyle experience. Enjoy this authentic Andhra Pradesh specialty and savor its healthy, flavorful goodness in every bite!

Nutriscore Rating: 79/100

Prep Time:240 mins

Cook Time:30 mins

Total Time:270 mins

Servings: 4

Ingredients

• 1 cup whole green gram (moong dal)
• 2 tablespoons raw rice
• 2 pieces green chilies
• 1 inch piece ginger
• 1 teaspoon salt
• 1 cup water
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 cup chopped onions

Directions

Step 1

Rinse 1 cup of whole green gram under cold water until the water runs clear.

Step 2

Soak the rinsed green gram and 2 tablespoons of raw rice in enough water for about 4 hours or overnight.

Step 3

After soaking, drain the water and transfer the green gram and rice to a blender.

Step 4

Add 2 green chilies, a 1-inch piece of ginger, 1 teaspoon of salt, and about 1 cup of water to the blender.

Step 5

Blend the mixture until smooth to form a batter of pouring consistency, similar to pancake batter. Add more water if needed to achieve the right consistency.

Step 6

Transfer the batter to a mixing bowl and let it rest for 5-10 minutes.

Step 7

Heat a non-stick skillet or a flat griddle over medium-high heat and lightly grease it with a few drops of oil.

Step 8

Once the skillet is hot, pour a ladleful of batter onto the center and spread it evenly in a circular motion to form a thin crepe.

Step 9

Drizzle a little oil around the edges and sprinkle some cumin seeds and chopped onions over the top of the crepe.

Step 10

Cook the pesarettu for 2-3 minutes until the edges start to lift, and the bottom turns golden brown.

Step 11

Flip the pesarettu carefully and cook the other side for 1-2 minutes until it is cooked through.

Step 12

Remove from the skillet and repeat the process with the remaining batter.

Step 13

Serve hot with chutney or upma.

Nutrition Facts

Serving size	(716.1g)

Amount per serving	% Daily Value*
Calories	1246.7

Total Fat 45.7g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2416.3mg	0%
Total Carbohydrate 165.6g	0%
Dietary Fiber 36.3g	0%
Total Sugars 21.9g
Protein 52.7g	0%

Vitamin D 0IU	0%
Calcium 358.1mg	0%
Iron 16.3mg	0%
Potassium 2948.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 16.4%

Carbs: 51.6%