PESARATTU - Learn how to make Andhra style Green gram crepes

Green bean or Mung can be called a Super bean as it has numerous health benefits. The factors that qualify it as a healthy food is that it is low in Fat and Calories and high in Protein and Fiber giving it high satiety value and low GI thus enabling slow release of carbs/ sugar into the blood stream. 

Green gram recipes are highly recommended for people with life style disorders like Diabetes. It is also a healthy option for weight watchers. So, Pesarattu straight away qualifies as a healthy recipe. Predominantly eaten as a snack or breakfast item, Pesara attu / Pesara Dosa  is consumed by people of Andhra Pradesh. There are few variants where the Dosa is served with a judicious topping of chopped raw onions and green chillies . Another popular variant is the MLA Pesarattu or Upma Pesarttu where Upma is tucked in between the crepes as a filling. It  was popular in MLA quarters restaurants in Hyderabad. 

Preparation Time: 6-8 hrs

Cooking Time: 3-4 min per crepe

Cuisine: Andhra

Level: Easy

Spice Level: Optional

Makes: 12-14 No

Source: MIL

Nutritional Information: Per serving ( approx)

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 175
% Daily Value *
Total Fat 10 g	15 %
Saturated Fat 8 g	38 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 271 mg	11 %
Potassium 187 mg	5 %
Total Carbohydrate 20 g	7 %
Dietary Fiber 4 g	15 %
Sugars 11 g
Protein 4 g	7 %
Vitamin A	2 %
Vitamin C	5 %
Calcium	1 %
Iron	6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

• 2 cups Green gram
• 3-4 tbsp Raw rice
• 3 Green chillies
• 2 Red chilli
• 4-5 flakes, compounded Asafoetida
• 3 tbsp Desiccated Coconut
• Salt to taste
• Chopped Curry leaves 
• Chopped Coriander leaves 
• Oil for cooking

METHOD

• Soak Green gram, rice, red and green chillies overnight. I prefer doing this as it works perfect for breakfast.
• Soak asafoetida flakes for 30 min separately using little water.
• Grind all these together into a smooth paste.
• Add salt. Top up the batter with Coconut, chopped curry leaves and coriander.
• Heat a tawa or griddle and spread out a big spoonful of batter into a thin crepe. 
• Drizzle 1 tsp of oil. Cook on low medium flame until it tuns golden brown.
• Flip and cook the other side until done.
• Serve hot with any spicy chutney or dip like Allam chutney or Tomato Thokku.

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