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A crispy and savory crepe from Andhra Pradesh, made with whole green gram lentils. This protein-packed breakfast is naturally gluten-free and is often filled with finely chopped onions and green chilies. It's traditionally served with a spicy ginger chutney (Allam Pachadi).
Soak Lentils and Rice (6-8 hours)
Prepare the Batter (10 minutes)
Cook the Pesarattu (3-4 minutes per crepe)
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Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
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A crispy and savory crepe from Andhra Pradesh, made with whole green gram lentils. This protein-packed breakfast is naturally gluten-free and is often filled with finely chopped onions and green chilies. It's traditionally served with a spicy ginger chutney (Allam Pachadi).
This andhra recipe takes 405 minutes to prepare and yields 4 servings. At 447.28 calories per serving with 20.14g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Serve Hot
Create 'MLA Pesarattu' by adding a spoonful of thick rava upma to the center of the crepe before folding it. This is a popular and hearty variation.
Use sprouted whole moong dal instead of soaked dal for increased nutritional value and easier digestion. The taste will be slightly different.
Add a handful of fresh cilantro (coriander leaves) or a few curry leaves to the blender while grinding the batter for a more aromatic version.
Whole moong dal is an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
The fiber from the lentils aids in digestion, promotes gut health, and helps you feel full for longer, which can assist in weight management.
With a low glycemic index, Pesarattu releases sugar into the bloodstream slowly, preventing sharp spikes and making it a suitable option for individuals with diabetes.
Moong dal is a good source of essential minerals like iron, magnesium, potassium, and B vitamins, which are vital for energy production and overall health.
Yes, Pesarattu is very healthy. It's made from moong dal, which is rich in plant-based protein and dietary fiber. It's naturally gluten-free, low on the glycemic index, and provides essential vitamins and minerals. It's an excellent choice for a nutritious breakfast.
A single Pesarattu, made according to this recipe, contains approximately 220-240 calories. This can vary slightly based on the amount of oil used for cooking and the size of the crepe.
The most common reasons are incorrect batter consistency (too thick), a tawa that isn't hot enough, or skipping the rice. Ensure the batter is pourable, the tawa is medium-hot, and you've added rice to the soak for that essential crunch.
No, unlike traditional dosa batter, Pesarattu batter does not require fermentation. It should be used immediately after grinding for the best taste and texture. Fermenting it will result in a sour taste, which is not characteristic of this dish.
Yes, you can store the batter in an airtight container in the refrigerator for up to 2 days. It may thicken slightly upon chilling. Before using, stir it well and add a tablespoon or two of water to adjust the consistency if needed.
The classic and most authentic pairing for Pesarattu is Allam Pachadi (spicy ginger chutney). Its pungent and spicy flavor perfectly complements the earthy taste of the moong dal. Coconut chutney and peanut chutney are also popular accompaniments.