Moong Sprouts Pesarattu
by Tarla Dalal
Added to 39 cookbooks
This recipe has been viewed 19590 times
Moong is a blessing from Mother Nature, and this powerhouse of nutrients only gets more potent when sprouted! Here, we have prepared a traditional snack of Andhra Pradesh, the Pesarattu Dosa, using sprouted moong with a little besan for binding, instead of the usual batter of moong dal and rice. Spiced with green chllies and ginger, this Moong Sprouts Pesarattu gets all the more toothsome with the addition of onions. While in the traditional version, the dosas are topped with finely chopped onions, it can be a bit cumbersome to eat these dosas without the onions spilling out unless you are used to it. So, in this recipe we have mixed the onions into the batter itself, making it easier to prepare and serve while retaining the same exciting flavour.
- Blend the moong sprouts in a mixer to get a coarse mixture.
- Transfer the mixture into a bowl, add the onions, besan, green chillies, ginger, salt and besan and 1 cup of water and mix well to make a batter of dropping consistency.
- Heat a non-stick tava (griddle) and grease it lightly with ¼ tsp of oil.
- Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thick circle of 150 mm. (6") diameter.
- Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.
- Repeat steps 3 to 5 to make 4 more pesarattus.
- Serve immediately.
Nutrient values (Abbrv) per pesarattu
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