Description
A specialty of Andhra Pradesh, returning skin-on green mung beans (Moong Dal) in water, making a paste, and baking thin on a griddle with ginger and cumin without fermentation.
Restaurants serving Pesarattu
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Skin-on mung beans(Moong Dal)
- Ginger
- Green chilies
- Cumin
- Onion
- Salt
- Oil
- Water
Instructions
- Puree skin-on mung beans soaked overnight in a mixer with ginger, green chilies, cumin, salt, and a little water to make a smooth green batter.
- Oil a heated griddle, pour batter with a ladle, spread thin and round like a crepe.
- Scatter minced onions on the surface, press lightly, bake until both sides are crispy and fragrant to finish.
Learn more Spice, substitutes, tips
Key spices
Refreshing ginger aroma and cumin flavor
Substitutes at Japanese supermarkets
Skinless mung beans (won't be green but can be made similarly)
Pairing
Upma(Semolina porridge)、Ginger Chutney
Trivia
[Trend] Crepe-like like Dosa, but made 100% from beans without rice, making it very low-carb and high-protein. Requires no fermentation, gaining massive support from South Indian dieters and health-conscious people.
Eating tips & etiquette
[Unique Eating] Wrap 'Upma (spiced semolina porridge)' inside to eat as 'Pesarattu Upma', a voluminous breakfast!
Allergen
Soy