Sprouted Moong and Barley Pesarattu

Hi Friends!

As it’s said “Eat breakfast like a king, lunch like a prince, and dinner like a pauper”. Breakfast is the most important meal of the day and I look forward to make easy, filling and healthier options for the same. Body needs a good dose of balanced diet in the morning after staying without food for about 8-10 hours. I surely try to concoct various pancakes or crepes as they are filling, nutritious and less time consuming.

Pesarattu is a crepe quite similar to dosa made from green gram without using the rice, it is quite a popular dish from Andhra Pradesh. It is either made with the husked or dehusked lentil and based on the type of lentil used it has a green or yellow colour.

This time when I made this I modified it to a large extent, instead of using the lentils I used the whole green gram (sabut moong) and  sprouted them to make it a more nutritive option, to increase the protein content added split black gram flour (urad dal), to further it added the whole barley flour and to keep it crisp used rice flour too.

Sprouting the legumes increases the protein content which is very important for the growth and development of cells. Barley is a very good diuretic and aids in healthy functioning of the kidneys. So this pesarattu is full of health benefits.

Ingredients

about 4 cups of sprouted green gram

1 cup rice flour

1/2 cup barley flour

1/2 cup urad dal flour

5-6 green chilies

a handful of cilantro

1 tsp chili pwd

2 tsp cumin pwd

3 tsp coriander pwd

a tsp of cumin seeds

salt to taste

water to make the batter

Method

Make a coarse paste with sprouted moong, cumin, cilantro, ginger and green chilies.

Mix all the flours.

Add salt to taste, cumin pwd, red chili pwd, coriander pwd and add water to make a dosa like batter.

Smear some oil on a non stick pan and spread the batter in concentric circles. This is thicker than the normal dosa.

Cook it from one side till you get a golden hue and then flip and cook on the other side.

Serve it with roasted peanut and coriander chutney.