Pesarattu (Moth bean crepes)
I have heard conflicting stories of its origin. But Pesarattu comes definitely from either Andhra Pradesh or Tamil Nadu. I have always been a fan of Dosa and its variations. I got this recipe from my mom. I make it using moth beans instead of moong just because I like them better
Ingredients:
2 cups Moth beans
1 inch ginger
1 clove of garlic
3 green chillies
salt to taste
1 tsp cumin seeds
Method:
- Soak moth beans overnight. Next day, tie the soaked beans in a piece of cloth and leave it for a few hours to sprout
- Grind the sprouted moth beans with ginger, garlic, cumin seeds and chillies. Add water as required to make a smooth batter like a dosa batter. Once the batter is ready, add salt to taste.
- Take a flat bottom pan, add some PAM spray. Spread a laddle full of batter into a dosa shape, spreading in circles inside out once the pan is hot and cover with a lid. Flip to cook the other side after 2-3 mins. Once both the sides are cooked, it is ready to be served!
This is my entry to Susan's MLLA Eighth Helping
7 comments:
Great idea to use Moth beans instead of Moong! :)
never tried using moth beans... good idea.
Pesarattu is a telugu word and the dish undoubtedly is from Andhra.When made with pesalu i.e moong, little rice is added to make spreading the dosas better.Using sprouted matki is a good idea.
Hi Asha, Mahima, Thanks! I felt Moth beans tasted better. Let me know how yours turned out.
@Sahiti, thank you for the information. Adding rice or rice flour should be a good idea too! I will try the next time.
Oh, so easy! I've never used moth before. I am sure I can find room for just one more bag of beans. : )
Thanks, Rachana, for this tasty and healthy quick meal for MLLA8!
Hi Susan, I am glad you liked it! Thanks!
Post a Comment