Pesarettu is a type of Dosa that is made with only whole green Moong beans (high protein alert!). Some people do add rice to get it to be crispy but I have not found the need to do so (Check out Dassana’s Pesarettu Recipe). Added benefit – the batter does not need to ferment so there is no delayed gratification! My recipe for these savory crepes is a healthier option than the original dosas since it is made with just moong beans, no rice. Just soak the beans, grind it up and make the savory moong bean crepes. Pesarettu is absolutely delicious and a high protein healthy dish. Typically pesarettu is served at breakfast or as a Tiffin (an afternoon snacky meal that is a wholly Indian thing!!)

Ingredients

• 1 cup of whole green moong beans, soaked in water for around 4-6 hours
• 1-2 green chilis
• a handful of cilantro
• 1 inch of fresh ginger
• a pinch of Hing (asafetida)
• a pinch of salt (optional)
• Oil to make the pesarettu

Method

• Grind the moong beans with the green chilis, the cilantro, the ginger, and the Hing. You should end up with a fairly smooth batter that has the same consistency as a thick pancake batter.
• Pesarettu is best made on a cast iron griddle. Heat the griddle over medium heat.
• When the griddle is nice and hot, add a tsp of any neutral oil to the griddle. Spoon up a ladle full of batter and spread evenly on the griddle going in concentric circles. Add a little more oil around the circumference if needed.
• Let the pesarettu cook for 3-4 minutes. When ready, it should come up easily. Flip it over to cook the other side for another couple of minutes.
• Continue with all the batter. You should now have a stack of pesarettu ready to eat!

I did not add salt to the batter for these Pesarettu or savory moong bean crepes. Instead, I served them up with Trader Joe’s Mango-Ginger Chutney and some homemade Coconut Chutney. Yum!