South Indian Mungbean crepes is an easy breakfast recipe and need only 7 ingredients!
Mung bean is one of the many lentils that is well used in the south Indian kitchens, especially for this recipe. There are a few variations of this recipes, but this is the recipe I grew up and is the simplest recipe I know. On weekends, a breakfast platter is made with these mung bean crepes and upma, and are served with coconut or ginger chutney. After having this meal it is more of a brunch than breakfast and I can definitely say this is one of our family favorites, made either by itself or as a platter.
What makes pesarettu so special?
I love this recipe is because of the ease of making it, meaning it barely needs any preparation work prior. It is so comforting and so healthy. If we want to make it super healthy we can roast it without oil/ghee else the other way around. Either way, it has a wonderful flavor!
Mungbean crepes / Pesarettu Recipe
- Mung Bean: 1 cup (Soaked for 6-8 hours)
- Green Chili: 1 + 1 (minced)
- Salt: to taste
- Water: 1 cup ( more or less as per needed)
- Onions: 1/2 cup (minced)
- Carrot: 1 medium ( grated thin)
- Oil: to roast
- Blend soaked Mung bean, green chili, salt and water into a smooth paste.
- Place the griddle on a medium heat and once it is hot, put a ladle of batter on the pan and spread it clockwise on the pan as uniformly as you can.
- Next, add some onions, carrots, minced green chilies, few drops of oil and let it roast for 1-2 mins.
- Flip it and let it roast again for 1-2 mins.
- Serve hot with coconut chutney or ginger chutney
Eat Healthy! Live Happy!
Soumya
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