Mostly i love instant versions of dosas or idlies,but sometimes i dont bother to soak lentils and dals to make non fermented dosas or idlis with them. My family love whole moongdal pesarattu, few days back i combined whole green grams,quinoa and white chickpeas together to make this nutritious and healthy pesarattu. Actually pesarattus is a famous Andhra savoury crepes prepared usually with yellow moongdal or whole moongdal with rice and few spices, these crepes are usually served with ginger chutney stuffed with upma.
My version of pesarattu here goes for white chickpeas,quinoa and rice along with whole green grams, this combination works out wonder and tastes absolutely incredible when served simply with spicy coconut chutney.If you want to give a twist to your usual pesarattus give a try to this version.Sending this pesarattus to my own event CWS-Chickpeas guest hosted by Kavi of Foodmania.
1cup Green gram/Whole Moongdal
1/2cup White chickpeas/Channa
1/2cup Quinoa
1/4cup Rice
2nos Green chillies
1no Dry red chilly
1tbsp Ginger (grated)
Salt
Oil
Soak the greengrams and chickpeas overnite together.
Next day soak the quinoa and rice together in a bowl for three hours.
Take the soaked greengrams,chickpeas,quinoa,rice in a blender with green chillies,dry red chilly,grated ginger and grind as fine paste with salt and water.
Keep for an hour in room temperature.
Now heat a non stick tawa, grease it and pour a ladle of this batter, spread it as medium sized thin circle, drizzle enough oil and cook for few minutes.
Flip the other side and cook until the dosa turns crispy and brown.
Serve with spicy chutneys.
You can sprinkle some chopped onions over the pesarattu, but its completely optional.
For making an Andhra style pesarattu, serve this nutritious pesarattu with upma and ginger chutney.
My version of pesarattu here goes for white chickpeas,quinoa and rice along with whole green grams, this combination works out wonder and tastes absolutely incredible when served simply with spicy coconut chutney.If you want to give a twist to your usual pesarattus give a try to this version.Sending this pesarattus to my own event CWS-Chickpeas guest hosted by Kavi of Foodmania.
1cup Green gram/Whole Moongdal
1/2cup White chickpeas/Channa
1/2cup Quinoa
1/4cup Rice
2nos Green chillies
1no Dry red chilly
1tbsp Ginger (grated)
Salt
Oil
Soak the greengrams and chickpeas overnite together.
Next day soak the quinoa and rice together in a bowl for three hours.
Take the soaked greengrams,chickpeas,quinoa,rice in a blender with green chillies,dry red chilly,grated ginger and grind as fine paste with salt and water.
Keep for an hour in room temperature.
Now heat a non stick tawa, grease it and pour a ladle of this batter, spread it as medium sized thin circle, drizzle enough oil and cook for few minutes.
Flip the other side and cook until the dosa turns crispy and brown.
Serve with spicy chutneys.
You can sprinkle some chopped onions over the pesarattu, but its completely optional.
For making an Andhra style pesarattu, serve this nutritious pesarattu with upma and ginger chutney.
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