Oats and Green Moong Dal Pesarattu – Savory Lentil Crepe
Description
The Oats Pesarattu is a delicious twist on the classic South Indian dish, “Pesarattu,” traditionally made from a combination of lentils and rice. This version incorporates the health benefits of Saffola oats, enhancing its nutritional value. With the aromatic flavor of green chillies and ginger, along with the crunch of finely chopped cabbage, this savory crepe is a family favorite, especially loved by children. Served with a variety of sides, this Pesarattu promises a hearty, nutritious, and satisfying meal, perfect for any breakfast or brunch occasion.
Cuisine
South Indian Recipes
Course
South Indian Breakfast
Diet
High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Instant Oats (Oatmeal) | 50 grams |
| Rice | 50 grams |
| Green Moong Dal (Whole) | 50 grams |
| Asafoetida (Hing) | 1/2 teaspoon |
| Green Chillies, finely chopped | 2 |
| Ginger, grated | 1 inch |
| Cabbage (Patta Gobi / Muttaikose), finely chopped | 100 grams |
| Coriander (Dhania) Leaves, finely chopped | Small bunch |
| Salt | To taste |
| Oil | For cooking |
Preparation Time
20 minutes
Cook Time
40 minutes
Instructions
-
Soaking and Preparing the Base
Begin by soaking the rice and green moong dal together in water for a minimum of 3 hours. Once soaked, drain the water thoroughly. -
Making the Batter
In a blender, combine the soaked rice, moong dal, green chillies, and grated ginger. Add water little by little as needed to blend the ingredients into a smooth, thick batter. Transfer the batter into a large bowl. -
Adding Oats and Vegetables
To the prepared batter, add the oats, salt, asafoetida, finely chopped cabbage, and coriander leaves. Stir everything together well to ensure the oats are thoroughly incorporated. Taste the batter and adjust salt if necessary. -
Cooking the Pesarattu
Preheat a well-seasoned skillet or non-stick pan over medium heat. To check if the skillet is ready, sprinkle a little water onto it; if it sizzles, the pan is at the correct temperature for cooking.Next, pour a ladle of the batter onto the skillet and spread it gently in a circular motion from the center outward, creating a thin, even layer. Drizzle a little oil on the edges and top of the Pesarattu.
-
Flipping and Cooking
Let the Pesarattu cook on low to medium heat until the top starts to steam. Once the top is no longer wet, flip the crepe gently and cook on the other side until golden brown spots form. -
Serving
Once both sides of the Pesarattu are cooked, remove it from the pan. Serve immediately while hot. You can serve this Oats Pesarattu with jaggery and butter for a traditional touch or pair it with Tomato Onion Chutney and Buttermilk for a refreshing, savory meal.
Serving Suggestions
- Jaggery and Butter: For a sweet-savory combo that’s loved by children.
- Tomato Onion Chutney and Buttermilk: A traditional side that enhances the flavors of the Pesarattu.
This Oats and Green Moong Dal Pesarattu is a perfect start to your day. Packed with protein and fiber, it’s a filling, nutritious breakfast that the whole family will enjoy.
