Moong Sprouts and Bajra Pessaruttu
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 7220 times
Pesarattu is a South Indian specialty, especially famous in Andhra Pradesh. While it is traditionally made of moong and rice, we have made an awesome version with two iron-rich ingredients – moong sprouts and bajra flour .
It has a wonderful taste and satiating texture. Made with a few basic ingredients, it is easy and quick too. Since we have used sprouts and bajra flour, there is no extra soaking or fermentation required.
You can put the pan on the fire, prepare the batter, and start cooking the Moong Sprouts and Bajra Pesarattu. Just remember that it is a pesarattu and not a dosa , so your batter has to be little coarse and not smooth.
- Blend the moong sprouts in a mixer to get a coarse mixture.
- Transfer the mixture into a bowl, add the bajra flour, onions, green chillies, coriander, salt 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 7 more pesarattus.
- Serve immediately with green chutney.
Nutrient values (Abbrv) per pesarattu
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