Tangy Masala Vegetable Pesarattu Recipe

About this recipe

Tangy Masala Vegetable Pesarattu is a wholesome and protein-packed South Indian breakfast dish made from green gram (moong dal) blended with a medley of spices and tangy tamarind. This dish is a perfect balance of flavors, featuring a slightly tangy and earthy batter cooked into thin, crispy crepes. Filled with sautéed vegetables and accompanied by a refreshing yogurt-based dip, this meal is nutritious, satisfying, and ideal for a family breakfast. With its medium spice profile, it's flavorful yet gentle on the palate, making it a delightful start to the day.

Ingredients

• 500 g Moong Dal
• 1 kg Rice
• - Chilli Green 100 G
• 500 g Onion
• 250 g Carrot
• 200 ml Mustard Oil
• 200 g Dahi
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 100 g Tamarind Paste
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Soak the green gram and rice together in water for 6-8 hours or overnight. Drain and transfer to a blender.
2. 2. Add tamarind pulp, green chilies, cumin seeds, turmeric powder, and red chili powder to the blender. Blend into a smooth batter, adding a little water for consistency. The batter should be slightly thicker than pancake batter.
3. 3. Heat 1 tbsp oil in a pan. Add the chopped onion, tomato, grated carrot, and capsicum. Sauté for 4-5 minutes until the vegetables are softened. Season with a pinch of salt and set aside.
4. 4. Heat a non-stick pan or griddle over medium heat and grease lightly with oil. Pour a ladleful of batter and spread it into a thin, circular crepe using the back of the ladle.
5. 5. Cook the crepe for 2-3 minutes until the edges lift slightly and the bottom is golden. Flip and cook the other side for 1-2 minutes. Repeat with the remaining batter.
6. 6. Once the crepes are ready, fill each with a portion of the sautéed vegetables and fold in half. Garnish with coriander leaves.
7. 7. Serve the pesarattu hot with plain yogurt on the side for a refreshing dip.