Pesarattu with Tomato Chutney
Crisp Andhra-style whole-moong crepes with quick tomato chutney for a gluten-free breakfast or brunch.
Soaking and blending whole green moong makes a naturally protein-rich batter without flour. The chutney stays simple and no-onion/no-garlic by default.
Nutrition
Per 2 pesarattu with chutney (half recipe)
- Calories
- 340 kcal
- Protein
- 16 g
- Carbs
- 52 g
- Fat
- 7 g
- Fiber
- 11 g
Dietary
plant based · jain · no onion no garlic · soy free · nut free · gluten free
Protein sources
whole green moong
Ingredients
- 11 cup Whole Green Moong, soaked overnight
- 21 Green Chilli (optional)
- 31 tsp Cumin Seeds
- 41/2 tsp Turmeric
- 52 Tomatoes, chopped
- 61 tsp Mustard Seeds
- 78 Curry Leaves
- 82 tsp Oil, divided
- 9Salt and coriander
Instructions
- 1
Drain soaked moong and blend with cumin, turmeric, salt, chilli, and enough water for a pourable batter.
- 2
Spread a ladle of batter thinly on a hot lightly oiled tawa. Cook both sides until crisp; repeat.
- 3
For chutney, cook tomatoes with salt until soft, then blend or mash smooth.
- 4
Temper the chutney with mustard seeds and curry leaves in the remaining oil.
- 5
Serve pesarattu hot with tomato chutney.