Why this recipe works
Pesarattu looks like a dosa but eats like a health food. It is ground almost entirely from whole green moong, not rice, so it is packed with plant protein and fibre and has a much lower glycaemic load than a rice dosa. Like adai, it needs no fermenting, the moong brings all the flavour, so it is soak, grind and cook.
Ingredients
- Whole green moong1.5 cups
- Rice (optional)2 tbsp
- Ginger, green chilli, cumin1 tsp each
- Onion (to top), curry leaves1 + a few
- Oil, saltto taste
Method
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1
Soak the whole moong for a few hours, then grind with ginger, chilli and cumin.
Why whole moong: using the whole green gram, skin and all, keeps the fibre and protein high, which is what sets pesarattu apart from a rice dosa.
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2
No fermenting, use the batter straight away.
Why no ferment: moong batter is flavourful and cooks well fresh, so pesarattu skips the overnight rise a rice dosa needs.
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3
Spread thin on a hot tawa and scatter chopped onion on top.
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4
Drizzle a little oil and cook until crisp. Serve with ginger chutney.
An honest word
Pesarattu is one of the best breakfasts on this whole site: high in protein and fibre, low-GI, no fermenting, and griddled with barely any oil. There is essentially nothing to caveat beyond keeping the tawa lightly oiled. Filling, nutritious and quick, it deserves a place in every week, especially if you are chasing protein on a vegetarian diet.