A delicacy from the Andhra region of South India, Pesarattu, is a crêpe made with green mung, chili peppers and ginger. It is typically served with a filling of Sooji Upma or raw onions and cumin seeds and ginger chutney on the side.
Upma Pesarattu
Undoubtedly, this combo with upma stuffing is my favorite! There’s something about the light flavor and soft, fluffy texture that makes it a great combination. This is one breakfast dish I end up cooking at least once a month. I add a very small quantity of upma and it is quite filling. My favorite chutney with this is Coconut Tomato Chutney. It is spicy, tangy and sweet-a perfect accompaniment for this pesarattu!
Onion Pesarattu
Unlike Upma Pesarattu which I have for breakfast, I like Onion Pesarattu with my meal. I enjoy this crisp spicy crepe with crunchy raw onions and cumin seeds with steamed rice, dal, vegetable and chutney.
Guacamole
For the most part, I have been hooked on to Guacamole before I eat any breakfast! Firstly, it is yummy. More importantly, it is healthy. Did you know that eating healthy fats or protein and veggies BEFORE carbs helps even out blood sugar level? This is because the fat helps slow down the release of glucose (from the carbohydrates) into the bloodstream. If you eat carbs alone, they will be absorbed more quickly into the blood stream and ‘spike’ blood sugars.
Mung beans are recommended in ayurvedic medicine as they are easy to digest and a good source of protein. Oats help lower cholesterol and stabilize blood sugar. Flax seeds help improve cholesterol and heart health.
Check out these other yummy crepe/pancake recipes:
Also try some of our delicious South Indian breakfast recipes:
- Plain & Veggie Multigrain Idli
- Delicious Veggie Poha Upma
- Vermicelli Upma
- Cracked Wheat Vegetable Upma
- Vegetable Rawa Idli
- Soft Kefir-Quinoa Rawa Idli
- Uppudu Pindi – Mung and Rawa Upma
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Pesarattu-Green Mung Crepe
Equipment
Ingredients
- 1 Cup Multigrain Pesarattu Batter - For Recipe click here
- 1/2 Cup Onion - Fine Cut
- 1/8 Cup Cumin Seeds
- 2 Tablespoons Olive Oil - Extra Virgin
Instructions
- Mix batter well and add water as necessary to get the right consistency (if you want the pesarattu thin and crispy, you should add more water).
- Heat pan on medium flame for about 5 minutes. With the back of a rounded ladle, spread the batter thin and even. Add few drops of oil all around the pesarattu.
- For Onion Pesarattu, sprinkle onions and cumin seeds in the center and cook for about 5 to 8 minutes on medium flame.
- For Upma Pesarattu (see video), spread Sooji Upma and serve as Upma Pesarattu which is a popular Andhra dish
- Once the bottom is well cooked, fold Pesarattu in half and serve with Coconut Tomato Chutney and Guacamole.
