Pesarattu -- Moong Dal Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup dried whole moong dal (Indian or Korean market or Whole Foods)2-3 thai chilis1.5 inch cube of ginger2 TB of rice flour1/2 tsp cumin seeddash of saltwater
Soak moong dal in water for four hours or overnight. Next drain water, grind the dal along with chillies, ginger, rice flour, cumin seeds. and salt into fine paste of medium to fine consistency (I use a Vita-Mix blender). Add water until the consistency is so that it will pour slowly.
Heat a cast iron or nonstick flat pan, add .5 tsp of oil or ghee, spread it with an onion (remove the the top). This is to season the pan so that the pesarattu will comes off easily without sticking to the pan. The pan must be hot for pesarattu to come out in good shape. If you sprinkle water on the pan, it must sizzle away quickly.
Pour one ladle full of batter (shallow Indian ladle), or 1/5 of the batter, into the center of pan and spread it around in a circular fashion (from inside out) shaping the batter into a thin round. I use a crepe spreader. I like them thin and crispy.
Wait a few seconds and sprinkle .5 tsp of oil or ghee on top and around the edges of pesarattu.
Wait for few minutes untill the bottom gets golden, then reverse it, and cook the other side until done.
Optional: Reverse it back, sprinkle finely chopped onions on the top and fold it half. Remove from the pan and serve.
First few attempts may not turn out good but don’t be discouraged. Try again. It takes time but once you get the hang of it, it’s really quite easy to prepare them, just like dosas.
Number of Servings: 5
Recipe submitted by SparkPeople user DIET-DELIGHT.
Heat a cast iron or nonstick flat pan, add .5 tsp of oil or ghee, spread it with an onion (remove the the top). This is to season the pan so that the pesarattu will comes off easily without sticking to the pan. The pan must be hot for pesarattu to come out in good shape. If you sprinkle water on the pan, it must sizzle away quickly.
Pour one ladle full of batter (shallow Indian ladle), or 1/5 of the batter, into the center of pan and spread it around in a circular fashion (from inside out) shaping the batter into a thin round. I use a crepe spreader. I like them thin and crispy.
Wait a few seconds and sprinkle .5 tsp of oil or ghee on top and around the edges of pesarattu.
Wait for few minutes untill the bottom gets golden, then reverse it, and cook the other side until done.
Optional: Reverse it back, sprinkle finely chopped onions on the top and fold it half. Remove from the pan and serve.
First few attempts may not turn out good but don’t be discouraged. Try again. It takes time but once you get the hang of it, it’s really quite easy to prepare them, just like dosas.
Number of Servings: 5
Recipe submitted by SparkPeople user DIET-DELIGHT.
Nutritional Info Amount Per Serving
- Calories: 126.4
- Total Fat: 5.3 g
- Cholesterol: 15.0 mg
- Sodium: 1.2 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 4.7 g
- Protein: 4.6 g
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