Pesarattu aka Split Moong Daal Cheelas (Savory Crepes) is one of my go-to breakfast recipes. It’s easy to make, delicious, super healthy and ensures I start my day with a high protein diet which keeps me healthy and energetic the whole day. Plus, I mostly make it with zero oil on a non-stick pan which I love to do.

I also make some versions of this by sometimes using the split green moong dal and sometimes using the dehusked yellow moong dal. There are some other interesting cheela/savory pancake recipes that I make and love. Here are some of them:

  1. Broccoli – Quinoa Pancakes
  2. Zucchini  – Oats Pancakes
  3. Peas Pancakes
  4. Mix Lentil Pancakes with Tofu Scramble
  5. Besan – Oats Cheelas
  6. Veg Uttapams
  7. Dosa aka Rice Crepes

I made a quick Cucurbitaceae/Kachri ki Chutney with it which is a seasonal summer veggie that is usually not so easy to find. But I had gone to visit my grandma and it grows in abundance in our village and I got a good amount of these. I used it in my veggies since it’s sour it’s an amazing replacement for tomatoes. Also, I made chutney out of it and trust me it’s heavenly.

PREPARATION TIME: 10 minutes
COOKING TIME: 10- 12 minutes
SERVINGS: 2
DIFFICULTY SCALE: Medium

INGREDIENTS: 

For the Moong Dal Cheela:

  1. Split Green Beans(Moong dal) – 1 ½ cup, soaked
  2. Green Chili – 1-2
  3. Ginger – 1 piece
  4. Onion – 1 small, finely diced
  5. Salt – to taste

For the Kachri ki chutney:

  1. Kachri/Cucurbitaceae – 3, peeled and diced
  2. Coriander leaves – 50gms
  3. Curry Leaves – 5 sprigs
  4. Lemon – 2 tablespoons
  5. Green chili – 1
  6. Salt – to taste

RECIPE:

  1. Soak the split green beans overnight or for at least 4-5 hours.
  2. Remove most of the water from the soaked lentil and grind it with green chili, ginger, and salt into a smooth paste. Add a little water if needed.
  3. Place a non-stick pan on medium flame and brush it with little oil.
  4. Pour a ladle of the batter on the heated pan. after 1-2 minutes, it would get cooked on one side(starts turning brown), flip it on the other side, and let it cook on the other side as well.
  5. For the chutney, peel the kachri and dice them roughly and add them to a grinder.
  6. Chop the coriander and curry leaves and green chili in a grinder. Add lemon juice and salt to the grinder as well and mix well to a smooth paste.
  7. Serve hot cheelas/Pesarattu with the chutney.
Moong-dal-chilla-kachari-chutney
Pesarattu/Moong Dal Cheela
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