Wednesday, September 14, 2011

Pesarattu (Green Lentil crepes) for great Breakfast Start

Every cloud has a silver lining. So did mine.... While my kitchen was packed and was on its way, I had ample opportunity to eat out and try diverse cuisines - Thai, Italian, Mexican, Chinese, North Indian and South Indian. Finally, when my bags came I was already craving to have some fresh and inviting homemade food. So I thought of making Pesarattu, hubby's fav for the first meal in our new home. A recap of couple of years down the line make me recollect that I celebrated all the gud times of my life with dosas, idlis and vadas. I had it on almost all my Birthdays ; on the last day of the final Exams; and of course on the Result days... I  remember going to 'Student Center' or 'Indian Coffee House' to get the day going. the name itself makes me mouth water and I always dream myself feasting on a Big Masala Dosa with its various accompaniments. It has always been more DEAR to me, even more than our staple food (whole wheat chapatis). Dosas or lentil crepes, is a famous signature dish of southern India. Pesarattu scores over conventional masala dosa for me for two reasons. One, it is made up of whole green lentils (very high in protein and healthy dal). Secondly, it doesn't require fermentation as it is ready to make crepes just after couple of hours of soaking and grinding, so no long wait time for dosa to come in your plater, perhaps, thats the best point about these quick and green crepes.

A Canopy of Pesarattu with Garden fresh Chillies

2 cups skin-on, whole Green lentils (sabut moong dal)
1 cup White Rice
1 green chile, optional
2 tsp coriander leaves
1 tsp grated ginger
1 tsp cumin seeds
Season with salt to taste

For Upma:
1 Cup Semolina (lightly roasted)
Cumin seeds/rai: 1/2 tsp
Onion: 1, finely chopped
Tomato: 1, finely chopped
Nuts : handful
Season with salt/paprika to taste
Coriander to garnish

Moong dal + home grown chillies, hmm...

Method to make Upma:
Lightly roast the semolina in a non stick pan and take it out. (can be roasted and boxed too)
Add ghee in the same pan and splutter cumin and rai. Add the finely chopped onions and tomatoes and stir fry for 5 minutes. Add 3 cups of water (triple the quantity of semolina) and bring it to a boil. Season with salt and paprika to taste. When the water starts boiling, gradually add roasted semolina and keep stirring. Garnish with nuts and chopped coriander.

Method to make Pesarattu:
Wash and soak the lentils and rice in a bowl with warm water.
Let it soak for 4-6 hours or preferably overnight. It will make the grains soften to grind.
Drain and reserve the water to add gradually to make a fine paste.
Now  pulse green lentils, rice, chile, coriander and ginger in a blender or food processor to make a fine and flowing yet thick paste. (add water slowly).
Stir the cumin seed and salt into the paste.

The Batter is ready to go...

Preheat a non-stick skillet/ tawa over medium-low heat. And also keep a small bowl of water and kitchen towel ready to wipe the pan in making subsequent dosas. (A vertically sliced onion can also be used)
Drizzle some ghee on the tawa and check if its ready. Pour a ladle full of batter in the center and swiftly move it outside in clockwise direction.

1,2,3...Gooooo !!!!

Drizzle some oil/ghee on the sides and let it cook for couple of minutes.
Now flip it on other side and add a filling of upma in the center.
Close it in a half way moon style and enjoy with chutney and sambhar.

and when stuffed with Upma = Yumm !!!!

Pesarattu's are best eaten hot and crispy right off the tawa. My platter was already waiting for these hot crepes with chutney and fresh chillies, can't wait more..........

You can have it without upma folded into a cone like you see below.
Whichever way you make it , mmmmm....its quite Gud !!!!!!!!

Elegant... Ain't it ???

The Pesarratu was Phenomenal and worthy of trying at home.
I'm sure all my lovely readers will relish it !!!!!
Thank You, so much again for all your love and support...

Related Posts: - Organic Rava Idlis with Sambar and Chutney


  1. What a great recipe.Dosas with upma filling .Should be tasty indeed when whether is also such when u want to try something at home after u had had your full with outside eating.Elegant shots.

  2. Sonia, you can't believe how difficult for me to resist this crispy, tempting and yummy pessarate!!!Great recipe.Will try soon on my shelf.

  3. Bookmarked to try this at some stage.

    Love the photos...Buzzed

  4. Makes for a healthy, hearty & a delicious breakfast!!!!
    Prathima Rao
    Prats Corner

  5. I recently tried pesarattu and loved it..But i tried the version without rice.This one looks soo crispy and yumm, i wud love to try this version!
    Lovely presentation!

  6. I love Dosa and would love to have one for my breakfast too :)

  7. Nutritious and filling breakfast,simply love it..

  8. Sonia,
    First of all, Congratulations! on your new home..
    And Kudos to you for already making this blog post amidst settling down and all..
    Pesarattu is my favorite and yours looks perfect presented in conical shape..
    Just cann't wrap my head around why it was stuffed with upma to begin with though;) That's just me..
    I make a lighter version with yellow moong dal.

  9. Hearty, healthy and absolutely delicious Indian crepes.. Yum :)

  10. So creative! I like this recipe very very much! I hope I could make it one day, it is really intriguing!

  11. delicious with upma inside the pesarattu looks wonderful

  12. Looks delicious this and beautiful clicks

  13. I make this too. Tasty and healthy.

  14. What a marvelous way to start the day! Those pancakes look amazing and so healthy.



  15. A savory crepe made with lentils. Your like a mad scientist. I love it. So brilliant and fun and they look amazing

  16. What a unique recipe!

  17. These are a lot healthier and probably tastier than the breakfast crepes I made this morning! What a great use of lentils and what a healthy way to start the day!

  18. Sonia, glad I stumbled upon your site and it is beautiful....I love the moon daal dosa...I would have never thought to stuff it with upma...yummy and thr pics too...home-grown chillies...that is my next project...

  19. A lentil crepe? I LOVE that! Really unusual (fun cone shape in your photos too) and super flavors in your crepe. I can imagine several things to stuff inside, but really like the upma recipe.

  20. Thanks for the lovely feedback guys !!!

  21. ah here it is the conical wonder! i have never ever made this super healthy crepe:) the whole mung sounds wonderful and looks too. the delights of the homegrown chilies and looks how they shine!

  22. Hi Sonia! Congrats on the foodbuzz Top 9! I know I'm so slow in visiting your post, but I just wanted to mention. This green lentil crepe looks really delicious and I love the idea of flavored crepes!!! What a fabulous way to being the day!

  23. You are saying it doesn't require fermentation! This is simply amazing and a quick fix dosa. I love dosa too ... any time, any day :)

  24. Green lentil never look so tasty. I have to buy some to try the recipe at home.


  25. A lovely recipe, I make the French style crepes, but am very curious to try this version as well.

  26. Could I use rice flour instead of the rice for the crêpe batter?...I will be trying this fabulous-looking recipe within the week!!

  27. Oh...I forgot to ask what suggestion(s) you have for a filling or on the side if I decide to make them into stylish cone!...Thank you and your beautifully crafted blog and recipe offerings..


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