Pesarattu with Whole Green Moong and Rice
Lalkila Kitchen · Vegetarian · Plant based · Breakfast · Main dishes · Andhra cooking · Pan cooking
Whole green moong gives these Andhra-style crepes their colour and earthy flavour. A little rice helps the edges crisp, while ginger and cumin season the batter. Unlike fermented dosa, this version goes from soaking and grinding straight to the pan, useful when planning breakfast the evening before.
Ingredients
- ½ cup whole green moong
- 2 tablespoons rice
- Water for soaking
- ⅓–½ cup water for grinding
- 1 inch ginger, chopped
- 1 green chilli, chopped
- 2 tablespoons chopped coriander
- ½ teaspoon cumin seeds
- Salt to taste
- Oil for the pan
- 1 small onion, finely chopped, optional
Method
- Rinse moong and rice. Soak in plenty of water for 4–6 hours, then drain.
- Blend with ginger, chilli, coriander, cumin, salt and grinding water into a smooth, pourable batter.
- Heat a tawa. Lower the heat, ladle on batter and spread outward in circles. Sprinkle with onion if using, pressing it lightly into the surface.
- Drizzle oil around the edge. Cook until the underside releases and browns. Turn and cook the second side thoroughly, then fold.
- Repeat, adjusting the heat between crepes.
Cooking notes
A pan that is too hot sets the batter before it can spread. Move it off the heat briefly between crepes if that happens. Serve with a chutney you enjoy; a combination with upma is one serving tradition, not a compulsory extra recipe.
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- Neer Dosa: Soft Rice Crepes without Fermentation
Source and adaptation
Adapted from Dassana Amit, Dassana’s Veg Recipes, Pesarattu. Original recipe.
Uses the whole-moong and rice option, omits optional asafoetida and keeps onion optional. Original concise method; no fermentation, yield or tested duration claimed.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.