This nutritious, spicy crepe can be relished with a stuffing of Sooji Upma or with raw onions and cumin seeds. Try with a side of Coconut Tomato Chutney and Guacamole. Simply yum!
Course Breakfast, Snack
Cuisine Indian
Keyword indian crepe, mung beans, Spices, Vegetarian
Special Diet No Added Sugar, Nut Free, Vegan, Vegetarian
1CupMultigrain Pesarattu BatterFor Recipe click here
1/2CupOnionFine Cut
1/8CupCumin Seeds
2TablespoonsOlive OilExtra 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
Pasarattu (with raw onions and cumin) or Pesarattu Upma are great with Ginger Pickle or Coconut Tomato Chutney.*Use organic ingredients wherever possible