Tuesday, April 19, 2016

Kambu Pesarattu / Pearl Millet and Whole Moong Crepe

Pesarattu is a popular breakfast in Andhra cuisine. It's like dosa but made with whole green moong. Crispier, tasty, nutritious, and filling breakfast - who would say no to it. I have tried a variation of this pesarattu. It being the addition of millet - since there is no requirement of adding rice or any other cereal to it. Bajra or pearl millet is packed with proteins, fibers, and minerals and hence added bajra. The end result - very yummy and crispy dosa or pesarattu. 


Pearl millet - 1 cup
Whole green gram - 1 cup
Ginger - 1 in, chopped
Cumin - 1 tsp
Green chili - 1, optional
Salt - 3/4 tsp


Wash and soak the whole moong with pearl millet for 4 to 5 hours. Then drain the water and grind to a smooth batter with the required amount of water. While grinding add chopped ginger, green chillies, and cumin. The batter should be like kind of dosa - not too thick and not too thin.

Heat a griddle or dosa pan, pour a ladle of the batter and spread into a thin dosa. Spray or add a little oil. Once one side is completely cooked, flip and cook the other side for a minute. 

Then serve hot with coconut chutney or any other chutney of your choice.


Don't oversoak - pesarattu may not taste great.

If the batter is too thick, spreading into a dosa will not be easy. So while grinding make sure the batter is in the correct pourable consistency.

Adjust salt and green chillies according to your taste.

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