Pesarattu is an Andhra breakfast specialty that is healthy and tasty. Pesarattu is also known as Pesara dosa. This recipe of pesarattu is more like a crepe which is delicious breakfast that is vegan and gluten free.
This Pesarattu and Paneer roll ups derive the inspiration from popular Andhra breakfast Pesarattu which is sometimes served along with Upma filling and chutneys.
To keep it low on the glycemic index (Low GI) and diabetic friendly I replaced the upma with Paneer bhurjee. This makes Pesarattu a high in protein, fiber and naturally gluten free.
If you are looking for healthy Indian breakfast recipes from Indian cuisine, this Andhra special breakfast of pesarattu is a great option.
You all know that this month I am posting all my favorite chai Nashta recipes from regional Indian cuisine. Last week I posted this Misal Pav from Maharashtra in Recipes with 24 Mantra Organic section, and this week it is Andhra special Breakfast Pesarattu dosa. This is a no fermentation required dosa batter which is filling and nutritious.
I love the food that is naturally vibrant in colors, because including colorful vegetables (naturally) in your food means adding the power of antioxidants in your regular diet. That’s why I add these slight little twists to my favorite recipes. Spinach or other leafy greens are great way to do it. Like this chana saag Paratha (palli) is a Punjabi breakfast paratha which looks too good and packed with nutrition.
I have added green chilli in the dish which is a good source of vitamin C so that Iron from spinach is bioavailable to our body. Other than making it healthy, spinach in Pesarattu and gives it a natural vibrant green hue, which makes even better in terms of looks.
Main Ingredient of pesarattu is moong dal. Usually, whole green moong dal (green gram) is used, I have split moong dal from 24 Mantra organic. which takes lesser time to soak and easy to grind. Also, I have used all organic products in the recipe, including Organic spices and Peanut oil.
Spinach is also organic that comes from a friend’s organic farm. Thanks to friends who care about the environment and healthy body, and brands who make it easy to procure organic Ingredients like 24 Mantra Organic, me and my family are able to eat organic food most of the times. Also, if you like to know more about organic philosophy and process you can know more here from 24 Mantra Philosophy.
You can read more about our organic mantra initiative here and follow 24 Mantra organic on Instagram and Facebook to know more about sustainable organic farming practices.
Coming back to our pesarattu recipe, to make it even more nutritious I added in blanched spinach puree to the Pesarattu batter. The addition of spinach makes it richer in nutrition, spinach is rich in iron and calcium both. Do you know most of the iron from spinach goes unabsorbed in your body? Yes!
If you don’t eat it with Vitamin C iron from most of the vegetables is not absorbed in our body. So, whenever you are incorporating iron rich food in your diet make sure to add some Vitamin C rich food along with that so our body is able to better absorb it.
I mostly serve it as it is with either coconut chutney or Green chutney and sometimes ketchup when sunny boy asks for it. But for the evening tea time snack (chai nashta) or appetizers, the pesarattu rolls with paneer bhurji filling tastes absolutely lip smacking.
Pesarattu Dosa | Andhra Pesarattu Breakfast
Ingredients
- 250 g Moong dal split I used 24 Mantra organic
- 150 g Spinach leaves blanched and pureed
- 4-5 green chilli
- Salt to taste
- ½ teaspoon lemon juice
- 1 teaspoon coriander powder
- 3 Tbsp Peanut oil I used 24 Mantra organic
- For Making Paneer Bhurji !
- . see recipe in recipe note section
Instructions
- Soak the moong dal for2-3 4 hours.
- Grind together with green chillis, spinach puree and some salt + water.
- The batter is more coarse than dosa, add the amount of water keeping in mind end result of pesarattu you want.
- If you prefer spongy pesarattu like me, then keep the batter a bit on the thicker side.
- Heat a non stick tawa and spread one ladle-full of batter like a crepe.
- Drizzle with some peanut oil. When one side is cooked flip it and cook from the other side as well.
- You can serve them like this or you can fill them with filling of your choice.
- I filled them with paneer bhurji this time. Recipe of paneer bhurji link given in recipe notes.
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