Fluffy South Indian Coconut Pesarattu Recipe

About this recipe

Fluffy South Indian Coconut Pesarattu is a wholesome breakfast dish made from nutrient-rich green gram lentils, freshly grated coconut, and aromatic spices. This dish, perfect for a united family, combines the comforting flavors of South Indian cuisine with a light and fluffy texture. The batter is prepared using simple ingredients, making it naturally gluten-free and vegetarian. The addition of coconut adds a subtle sweetness, enhancing the traditional flavors. Served hot with tangy chutneys or a dollop of cooling yogurt, this recipe is a delightful and satisfying start to your day.

Ingredients

• 250 G Green Mug Dal
• - Grated Coconut
• 100 g Curry Leaves
• 50 g Asafoetida Powder
• 500g Swad Roasted Rice Powder 500g
• 200 ml Mustard Oil
• 100 g Coriander Leaves
• medium Chilli Green Long
• 100 g Jeera
• 100 g Salt

Instructions

1. 1. Rinse and soak the green gram in water for 4-6 hours or overnight, then drain the water.
2. 2. In a blender, grind the soaked green gram, grated coconut, green chilies, cumin seeds, curry leaves, and asafoetida with a small amount of water to form a smooth batter.
3. 3. Transfer the batter to a bowl and mix in the rice flour and salt to adjust the consistency for pouring.
4. 4. Heat a non-stick skillet or dosa tawa on medium heat and lightly grease it with oil.
5. 5. Pour a ladleful of batter onto the skillet and spread it in a circular motion to form a thin crepe.
6. 6. Cook for 2-3 minutes on one side until golden brown, then flip and cook for another 1-2 minutes.
7. 7. Repeat the process with the remaining batter, greasing the skillet as needed.
8. 8. Garnish the crepes with chopped coriander leaves and serve hot with chutneys or yogurt.