Name: Pesarattu | Vegan and Gluten free Lentil Crepes
Prep time: 240 min
Cook time: 10 min
Total time: 250 min
Ingredients: 1/4 cup split yellow lentils (dhooli moong dal); 1/4 cup whole green lentils (akhi moong dal); 1/4 cup rice (any variety); salt to taste; 2 nos. green chilies; 1 inch ginger; handful of fresh coriander leaves; 2-3 tbsp lemon juice (for garnishing); chopped green chili (for garnishing); red chili powder (for garnishing ); chopped onion (for garnishing); 1/2 cup fresh coconut (grated); salt to taste; 2-3 nos. whole red chilies; 2 tbsp tamarind pulp; water as needed; 2 tbsp oil; 1/4 tsp mustard seeds; a sprig of curry leaves; a pinch of asafoetida

Pesarattu | Vegan and Gluten free Lentil Crepes are light and delicious option for breakfast or a light meal. Pack these in lunch boxes as well as they are very filling as they are made with mixed lentils. They are a delicacy in Andhra Pradesh, often served with coconut chutney.

Pesarattu | Vegan and Gluten free Lentil Crepes are very crispy owing to the different lentils added. They have a really nice taste since the lentils have very distinct flavors and when ground together, so these crepes turn too yummy! The best part here is that the batter for the Pesarattu or crepes does not need to be fermented. Just soak the lentils for 4-5 hours and grind them to a smooth paste.

Pesarattu | Vegan and Gluten free Lentil Crepes taste lovely with any kind of dip or relish. I’ve served these with Udupi Style white coconut chutney, at times with basic green coconut chutney . They taste amazing with some red tomato onion chutney as well. Try pairing these with Tiffin Sambhar (instant Veggie and lentil stew).

The batter made for Pesarattu | Vegan and Gluten free Lentil Crepes can be stored in the refrigerator for up to 3-4 days. The batter stays fresh and doesn’t thicken over a period of time. So it is perfect for meal planning as well. Keep the batter ready along with some of the chutneys. It will sort your weekday worries for breakfast or lunch box.

Let us make some Andhra Pradesh/ Telangana state special breakfast Pesarattu | Vegan and Gluten free Lentil Crepes!

Pesarattu-

Wash and soak the rice and lentils together for 4-5 hours.

Drain the water after 4-5 hours.

Grind these together with ginger, fresh coriander leaves green chilies, cumin seeds and very little water. The batter should be smooth without any lumps. Then season it with salt and mix well.

Keep the batter aside for just 10-15 minutes while you prep the onions, etc.

Heat the griddle/ tawa. Pour a few drops of oil and wipe it off with some damp kitchen paper. The griddle/ tawa will sizzle, that means it is ready for making Pesarattu/ crepes.

Pour a ladleful of the batter on the griddle/ tawa and spread it really well. Scrap off any extra batter on the top.

Cover with a lid and cook on low flame for 4-5 minutes.

Then open the lid and pour a few drops of oil (optional).

Then sprinkle red chili powder, some chopped onion, chopped green chilies and a bit of lemon juice.

Do not flip the Pesarattu/ crepe. Just fold and serve piping hot.

I have served with Green coconut chutney and pink coconut chutney.

Pink Coconut chutney/ relish-

Grind together grated coconut, dry red chilies, tamarind pulp, salt and some water to make a smooth paste.

Temper –

Heat oil in a small wok, add curry leaves, mustard seeds and some asafoetida. Once these splutter together, add the tempering to the ground chutney/ relish. Mix it well and serve. This chutney/ relish keeps well in the refrigerator for 2 days.