Wholesome South Indian Veggie Pesarattu Recipe

About this recipe

Wholesome South Indian Veggie Pesarattu is a nutritious and flavorful breakfast dish made from green gram (moong dal) and rice, blended with ginger, green chilies, and aromatic spices. This protein-rich crepe is a perfect way to kick off your morning with a burst of energy. Paired with a tangy tomato chutney or cooling coconut chutney, it’s a light yet satisfying meal that balances health and taste. With its crispy edges and soft center, Pesarattu is a beloved South Indian classic, ideal for all ages and palates.

Ingredients

• 250 G Green Mug Dal
• 1 kg Rice
• loose Ginger
• - Chilli Green 100 G
• 50 g Asafoetida Powder
• 500 g Onion
• 200 ml Mustard Oil
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Salt

Instructions

1. 1. Rinse the green gram and rice thoroughly, then soak them in water for 4-6 hours or overnight.
2. 2. Drain the soaked green gram and rice, and blend them with ginger, green chilies, cumin seeds, asafoetida, and salt to form a smooth batter. Add a small amount of water if needed for consistency.
3. 3. Transfer the batter to a bowl and mix in the finely chopped onions and coriander leaves.
4. 4. Heat a non-stick pan or tawa over medium heat and lightly grease it with oil.
5. 5. Pour a ladleful of the batter onto the pan and spread it thinly in a circular motion to form a crepe. Drizzle a few drops of oil around the edges.
6. 6. Cook the crepe for 2-3 minutes until the edges turn crispy and golden. Flip it and cook for another minute if desired.
7. 7. Remove the crepe from the pan and repeat with the remaining batter.
8. 8. Serve the Pesarattu hot with a side of tomato or coconut chutney.