Pesarattu,made from whole moong bean is rich in protein and makes a very healthy breakfast/dinner, I would even say that this is one of my favourite recipe to cook as it can be made very colourful and you can incorporate your creative color ideas into it, sounds weird 🙂 but yes! it is possible. This recipe uses whole green moong bean which gives a nice green color on top of which we can add red onions, tomatoes or any color variety of bell pepper or carrot or even spinach, so won’t it be colourful for our eyes and healthy for our tummy ??? 🙂 I always prefer mine with lots of onion,carrots and coriander leaves which adds an extra crunch and flavour to it. We can make this batter beforehand and store it for 2 weeks. Let’s get started with the recipe:
Green Moong Bean – 1 cup ( Soaked overnight and drained – This measurement doubles when you soak, so increase or decrease accordingly)
Ginger – 1” inch piece (peeled and chopped into pieces)
Green/Red chillies – 2 (As per taste)
Rice – 2 tbsp (optional) – Soaked with the bean – Gives crispiness
Salt – To taste
Hing Powder – 1 pinch
Grind the soaked green moong and rice with ginger, green chillies/red chillies, hing powder and salt into a fine paste.
Cut the onions, grate carrots and chop the coriander leaves finely, add them to the batter and mix well or sprinkle on top of the crepe when you cook.
Heat an Iron or Nonstick skillet/tawa on medium heat, rub few drops of oil on its surface.
Once it gets hot, add one ladle of batter and make a nice, thin round( which is next to impossible for me 🙂 )
Flip it when it turns brown and cook on both sides.