Tangy South Indian Masala Pesarattu Recipe

About this recipe

Tangy South Indian Masala Pesarattu is a delightful and nutritious breakfast dish that combines the goodness of green gram (moong dal) with a tangy twist of tamarind and aromatic spices. This classic South Indian crepe is light yet satisfying, offering a perfect balance of flavors and textures. The batter is spiced with green chilies, ginger, and curry leaves, giving it a medium heat suitable for all taste buds. Paired with a quick coconut chutney, this dish is ideal for a wholesome family breakfast. Its high protein content, balanced macros, and vibrant flavors make it a favorite for all ages.

Ingredients

• 500 g Moong Dal
• 500g Swad Roasted Rice Powder 500g
• 100 g Tamarind Paste
• - Chilli Green 100 G
• loose Ginger
• - Coconut Oil
• - Grated Coconut
• 200 g Roasted Chana Dal
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Soak the green gram in water for 6 hours or overnight, then drain and rinse thoroughly.
2. 2. In a blender, grind the soaked green gram, ginger, green chilies, tamarind pulp, and curry leaves into a smooth batter, adding water if needed to achieve a pourable consistency.
3. 3. Mix the rice flour, turmeric powder, salt, and cumin seeds into the batter and set aside for 10 minutes.
4. 4. Heat a non-stick pan or dosa tawa over medium heat, grease with a little coconut oil, and pour a ladle of batter, spreading it thinly in a circular motion.
5. 5. Cook for 2-3 minutes until the edges lift, drizzle with oil, and flip to cook the other side for 1-2 minutes. Repeat with the remaining batter.
6. 6. For the chutney, grind grated coconut, roasted chana dal, green chili, and coriander leaves with a little water into a smooth paste. Adjust salt to taste.
7. 7. Serve the hot pesarattu with the freshly prepared coconut chutney on the side.