Pesarattu from India: Delicious Recipes From Around the World

This week we head to India to enjoy a delicious and savory recipe called Pesarattu. 

India is a country in Southern Asia that is bordered by China, Bhutan, Pakistan, Nepal, Afghanistan, Myanmar, and Bangladesh. Being one of the birthplaces of civilization, India is rich in culture and history. Having grown to hold the second largest population in the world India is now the most populated democracy in the world. India is a very spiritual country and is the mother of many religions including, Hinduism and Buddhism. India also holds the record for highest percent of vegetarians per capita in the world at a staggering 38%.

Pesarattu or Mung Bean Dosas are a savory, vegan, gluten free pancake/crepe made from mung beans, rice and seasonings. A common breakfast in India, pesarattu is a great source of energy for the day and a healthier alternative to regular dosas. Dosas date back in Indian culinary history to the 1st century CE with the pesarattu emerging specifically from Andhra Pradesh.

 

Ingredients:

200 grams dried mung bean

1 tablespoon dried rice

2-3 green chilis

4 tbsp chopped cilantro

2-3 tsp sea salt

2-3 tbsp grated ginger

1 medium red onion diced

1 tsp turmeric powder

2 tsp cumin seeds or powder

Oil for frying

 

 

 

Method

Rinse the dried beans and rice a few times and then soak for at least 5 hours or overnight

Drain and rinse beans and rice after soaking and place them in a blender along with half of the salt, cilantro, green chilis, cumin, turmeric and ginger. Add half a cup of water to the blender and blend until smooth. Add more water as needed to allow the mixture to blend smoothly.

Once smooth pour mixture into a large bowl.

Add a small amount of oil to a large pan or skillet over medium heat and then ladle a scoop of mixture to the pan. With the back of the ladle or spoon spread out the mixture making a large circle.

Sprinkle red onion, chili, and cilantro over the surface of the pesarattu and with the back of a spatula gently press into the mixture.

Let cook for 1-2 minutes until you can start to slide the spatula under the edges. Slowly work your way around the sides releasing the pesarattu from the pan.

Gently start rolling one side until a roll is made and continue cooking for 1 more minute. (you can also fold into a triangle as well)

Serve with a side of your favorite chutney

 

Little hands can

 

2-4 year olds

 

Pick off cilantro leaves from stems and wash

Rinse rice and beans

 

5-7 year olds

 

Pick off cilantro leaves from stems and wash

Rinse rice and beans

Add ingredients to blender and blend with the help of adults

Measure spices into blender

Chop onion and cilantro (under adult supervision)

 

7+

 

Pick off cilantro leaves from stems and wash

Rinse rice and beans

Add ingredients to blender and blend with the help of adults

Measure spices into blender

Chop onion and cilantro (under adult supervision)

Pour and spread out batter onto pan (under adult supervision)

Sprinkle onion, chili, cilantro on pesarattu and fold with spatula (under adult supervision)

 

 

You may also like these recipes from our Bébé Voyage blog:

Gingerbread From The North Pole: Delicious Recipes From Around The World

Pan Dulce From Uruguay: Delicious Recipes From Around The World

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