Spiced Vegetable Rawa Pesarattu Recipe

About this recipe

Spiced Vegetable Rawa Pesarattu is a wholesome and flavorful Indian breakfast dish made with moong dal, semolina, and a medley of fresh vegetables. This dish combines the goodness of lentils with the lightness of semolina to create a nutrient-rich, high-fiber meal that is both satisfying and perfect for a weight-loss-friendly diet. Enhanced with moderate spices and cooked to a golden crisp, it pairs wonderfully with a side of chutney or yogurt. Ideal for a united family, it balances taste and nutrition seamlessly while adhering to vegetarian dietary preferences.

Ingredients

• 1 kg Yellow Moong Dal
• 100 g Coriander Leaves
• 50 g Asafoetida Powder
• 1 liter Sunflower Oil
• 500 g Capsicum Green
• medium Chilli Green Long
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Suji
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Wash the moong dal thoroughly and soak it in water for 4-6 hours. Drain the water and grind the dal into a smooth paste using minimal water.
2. 2. In a mixing bowl, combine the ground dal paste with semolina, turmeric powder, red chili powder, asafoetida, and salt. Mix well to form a thick batter.
3. 3. Fold in the chopped tomato, green bell pepper, green chili, and coriander leaves. Stir gently until the vegetables are evenly distributed in the batter.
4. 4. Heat a non-stick pan or skillet on medium heat and lightly grease it with oil. Pour a ladleful of batter onto the pan and spread it evenly into a thin circular shape.
5. 5. Sprinkle a few cumin seeds on top and drizzle a small amount of oil around the edges. Cook for 2-3 minutes on one side until golden brown.
6. 6. Flip the pesarattu carefully and cook the other side for another 2-3 minutes until fully cooked and crispy.
7. 7. Repeat the process with the remaining batter, greasing the pan as needed, until all the pesarattus are prepared.
8. 8. Serve hot with coconut chutney, mint chutney, or a dollop of plain yogurt for a complete breakfast.