Sanjivani Pesarattu Recipe

Health Benefits:

 Sanjivani Pesarattu is easy on digestive system, low on fat, rich in Carbohydrates and Protein.

Ingredients:

• Whole mung beans-1 cup, rinsed and soaked for 12-48 hours (soaking for longer period allows the beans to nearly sprout which increases its protein and micronutrient value)
• Idli Rice/Brown Rice/Rice flour+ Cream of wheat/ Sooji-¼ cup (author prefers rice flour and Crème of wheat)
• Tomato, finely chopped-1 medium sized
• Onion, finely chopped-1 medium sized
• Cilantro, finely chopped-10 branches
• Spinach, finely chopped-1 cup

Spices:

• Ginger, grated-1 teaspoon
• Green chilies, crushed-1 teaspoon
• Turmeric-1 teaspoon
• Asafetida-¼ teaspoon
• Salt to taste

Liquids:

• Water-3 cups
• Avocado oil-1 teaspoon

Cooking Instructions:

• Rinse whole mung beans and then soak for 12-48 hours (soaking for longer period allows the beans to nearly start opening for sprouting. This increases its protein and micronutrient value and is still not bitter when cooked). Change the water every 12 hours if soaked longer.
• Before use, rinse mung beans well again.
• Blend the mung beans with rice, ginger, chilies, with enough water to make a thick pasty batter.
• If crème of wheat or rice flour are preferred, then add them now.
• Add turmeric, asafetida, and salt to taste.
• Heat a non-stick skillet/tava and grease it with a damp and oily kitchen napkin.
• Pour about ¼ cup of the batter with a scooped ladle and spread it from the center of the skillet in a circular fashion to make about 8-10 inches diameter size crepe which is slightly thicker than a Dosa.
• Spread chopped spinach, onions, cilantro, and tomatoes over it.
• Cover the Crepe with a lid so that it will cook well on a medium flame.
• When the side away from the skillet starts losing the moisture, and the bottom starts to separate from the skillet put about ¼ teaspoon of oil around the Pesarattu Dosa and let it cook for about a minute.
• Fold it in a roll and remove it from the skillet and serve hot.

Note:

Pesarattu tastes delicious with coconut or tomato chutney. Check out our other blogs to learn their recipes.