Crispy Pesarattu with Zingy Ginger Chutney

⏱ 35 min · Serves 4

These vibrant green moong dal crepes are a beloved Andhra breakfast staple — naturally protein-packed, gluten-free, and ready to crisp up beautifully on a hot griddle. Paired with a punchy ginger chutney, they make a satisfying and wholesome meal any time of day.

Per serving: 238 kcal · 13.5g protein · 32.0g carbs · 6.2g fat

Ingredients

• 200g whole green moong dal (soaked overnight or for at least 6 hours)
• 2–3 green chillies
• 1 inch fresh ginger, roughly chopped
• 1 tsp cumin seeds
• Salt to taste
• Water as needed (approx 100ml)
• 2 tbsp oil or ghee (for cooking)
• Small handful of fresh coriander leaves
• For the Ginger Chutney:
• 60g fresh ginger, peeled and roughly chopped
• 2 green chillies
• 1 tbsp roasted chana dal
• 1 tbsp lemon juice
• Small handful of fresh coriander
• 1 tsp oil
• 1/2 tsp mustard seeds
• 5–6 curry leaves
• Salt to taste
• 2–3 tbsp water

Method

1. Drain the soaked moong dal and add to a blender along with the green chillies, ginger, cumin seeds, coriander leaves, and salt. Blend to a smooth, thick batter, adding water gradually until it reaches a pourable but not runny consistency (similar to dosa batter).
2. To make the ginger chutney, blend the fresh ginger, green chillies, roasted chana dal, lemon juice, coriander, salt, and 2–3 tbsp water into a coarse paste. Heat 1 tsp oil in a small pan, add mustard seeds and curry leaves, let them splutter, then pour this tempering over the chutney and stir well. Set aside.
3. Heat a non-stick or cast iron griddle over medium-high heat. Once hot, ladle about 3–4 tablespoons of batter onto the centre and quickly spread it in a circular motion to form a thin crepe about 18–20cm wide.
4. Drizzle a little oil or ghee around the edges. Cook for 2–3 minutes until the edges lift and the underside is golden and crisp.
5. Flip and cook for a further 1 minute. Remove and keep warm. Repeat with remaining batter.
6. Serve the pesarattu hot with the ginger chutney alongside.