The Oat and Green Moong Dal Pesarattu-Savory Lentil Crepe Recipe
The Oats Pesarattu recipe is inspired from the classic South Indian dish “Pesarattu”. Pesarattu is a crepe that is made from lentils and rice, but in this recipe I have used Saffola oats in the recipe, adding to the nutritive value. The addition of green chillies and ginger, along with finely chopped cabbage, makes this Pesarattu a favorite even with children.
Ingredients
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50 grams Instant Oats (Oatmeal)
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50 grams Rice
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50 grams Green Moong Dal (Whole)
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1/2 teaspoon Asafoetida (hing)
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2 Green Chillies
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finely chopped
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1 inch Ginger
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grated
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100 grams Cabbage (Patta Gobi/ Muttaikose)
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finely chopped
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Coriander (Dhania) Leaves
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small bunch
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finely chopped
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Salt
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to taste
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Oil
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for cooking
Instructions
Step 1
To begin making the Oats Pesarattu Recipe, we will first soak the rice, moong dal together in water for at least 3 hours
Step 2
After 3 hours drain the water
Step 3
Blend the dal, rice, green chillies and ginger adding little water at a time to make a smooth thick batter
Step 4
Transfer the batter into a large bowl, add in the oats, salt, asafoetida, chopped cabbage and coriander leaves
Step 5
Stir well to combine the oats Pesarattu batter well
Step 6
Check the salt levels and adjust to suit your taste
Step 7
Our next step is to make the Pesarattu
Step 8
You will need a well-seasoned skillet
Step 9
Preheat the skillet on medium heat; sprinkle some water to check on the pan; if it sizzles then you know the pan has the right amount of heat to spread the Pesarattu batter
Step 10
Pour a ladle full of the Oats Pesarattu batter onto the pan and spread evenly inside out to make a circle
Step 11
Drizzle some oil on the top and the sides of the Pesarattu and allow it to cook on low to medium heat
Step 12
Once you notice the top of the Pesarattu getting steamed, flip it over to cook on the other side
Step 13
Once you notice brown spots and the Pesarattu is cooked, remove from the pan and serve hot
Step 14
Proceed the same way with the remaining Pesarattu batter
Step 15
Serve the Oats Pesarattu along with jaggery and butter or along with Tomato Onion Chutney and Butter Milk