Pesarettu / Green Gram Crepes

Pesarettu is a popular breakfast from the Andhra kitchens. Just like Adai ,Pesarettu is also a protein rich dosa made from green gram/pacha payar  /akkha hara moong .

The green gram is soaked for 4 to 6 hrs and ground to a  dosa batter consistency along with green chillies ,ginger ,jeera ,pepper and salt. 

Pesarettu needs no fermentation and can be prepared as soon as we grind the batter . There are slight variations to the way Pesarettu is prepared.  Some add a wee bit of udad dhall and rice along with the green gram while soaking. Another variation is soaking a few table spoons of yellow moong dhall with green moong. 

MLA  Pesarettu is a popular variant of Pesarattu where upma is stuffed inside the Pesarettu and served with ginger  chutney.  

Simple Pesarettu is topped with chopped onions while spreading and served hot .

I enjoy my Pesarettu with coconut chutney ,Molagapudi and curd .

Preparation Time : 8-10 hours
Cooking Time : 20 mins
Serves : 2-3

Jain Version : Omit the ginger and onion from the recipe and follow the rest of the recipe.
No Onion -Garlic Version : Omit onion from the recipe and follow the rest of the recipe.

Ingredients

1 cup whole green gram / moong /payar
3 tbsp moong dhall / split yellow dhall

2 tbsp udad dhall
2 tsp cumin /jeera seeds
3-4 green chillies
1 piece ginger
1 onion chopped
pinch of asafoetida

Lots of curry leaves  
salt to taste

Method

• Wash and soak the green gram,Udad dhall and moong dhall separately for about 4 to 6 hours.
• Grind the soaked ingredients with green chillies,ginger,cumin seeds,asafoetida in batches to a fine batter .(dosa batter like consistency.)
• Add lots of finely chopped fresh curry leaves,salt  to the batter and mix well.
  
• Heat a tawa/griddle ,pour a ladleful of batter and spread like a dosa on the tawa,drizzle oil and cook on both sides.
• Sprinkle finely chopped onions on the dosa and cook well.
• Serve hot with tamarind chutney,tomato chutney or coconut chutney.