alcoeats Gluten Free Pesarattu Recipe

Mother's Day

Gluten Free Pesarattu Recipe

Pesarattu – Green Moong Dal dosa made with only lentils, green chilies, and Garlic. This is a great Vegan, Gluten-Free, high protein & low-carb breakfast for you.

Pesarattu – Green Moong Dal dosa made with only lentils, green chilies, and Garlic. This is a great Vegan, Gluten-Free, high protein & low-carb breakfast for you.

Pesarattu – Green Moong Dal dosa made with only lentils, green chilies, and Garlic. This is a great Vegan, Gluten-Free, high protein & low-carb breakfast dish. Pesarattu is often suggested for people with diabetes and folks on diets. It’s a great replacement for normal carb-heavy dosa.

Pesarattu is also low in sodium, saturated fat, and cholesterol making it a very healthy snack option for people with diabetes, high cholesterol, and high blood pressure.

    Let's Make Gluten-Free Pesarattu.

    Prep Time: 20 minutes

    Cook Time: 30 minutes 

    Note: All ingredients in blue is available at alcoeats.com

    Ingredients

    Ingredients Quantity
    ALCO Cumin Powder 1 tbsp.
    Green chili peppers 5
    Uncooked white rice 1 cup
    Whole green moong lentils 2 cups
    Ginger root (peeled) 1 (1/2 inch)
    Onion (chopped) 6 tbsp. (Optional)
    Salt As needed
    Cooking spray As needed

    Cumin Powder

    Regular price $2.49
    Regular price Sale price $2.49
    alcoeats Gluten Free Pesarattu Recipe

    METHOD:

    1. Firstly, place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
    2. Then blend the lentils, rice, green chili peppers, and ginger into a smooth paste using a blender or food processor. Then stir the Cumin Powder and salt into the paste.
    3. Now prepare a flat griddle (Tawa) or large, flat-bottomed skillet and place over medium-low heat. Then ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tbsp of onions and press the onions onto the pesarattu using your ladle or spatula.
    4. Then cook for a few minutes and flip over to the other side. Now cook a few more mins, transfer to a plate and serve immediately. Then dosas are best eaten hot and crispy right off the Tawa.

    FOR MORE RECIPES: 
    https://alcoeats.com/blogs/recipes