Hare Krishna Pesarattu is a nutritious and protein-rich crepe made from green gram (moong dal). This Andhra Pradesh specialty is perfect for those following a sattvic diet and suitable for offering to Krishna.
Hare Krishna Pesarattu is a nutritious and protein-rich crepe made from green gram (moong dal). Prepared with love and devotion, this pesarattu is a wholesome and satisfying meal, ideal for breakfast or a light lunch.
Serving Suggestions
Hare Krishna Pesarattu can be enjoyed in various delightful ways:
- With Coconut Chutney: Serve with coconut chutney for a traditional South Indian experience.
- With Ginger Chutney: A tangy ginger chutney pairs beautifully with the earthy flavors of pesarattu.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 8-10 pesarattu. Serve them hot, straight from the tawa, for the best taste and texture.
PrintPesarattu Recipe
Hare Krishna Pesarattu is a delightful and nourishing dish, inspired by the principles of bhakti yoga. This pesarattu combines simple, wholesome ingredients to create a delicious and energy-boosting meal that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 4 hours (soaking time)
- Cook Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8–10 pesarattu 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 cup green gram (whole moong dal)
- 1-inch ginger, chopped
- 2 green chilies, chopped
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Oil or ghee for cooking
- Optional toppings: finely chopped cabbage, coriander leaves, and green chilies
Instructions
Prepare the Batter:
- Soak Moong Dal:
- Rinse the moong dal thoroughly and soak it in water for at least 4 hours or overnight.
- Grind Batter:
- Drain the soaked moong dal and grind it with chopped ginger, green chilies, cumin seeds, and asafoetida to form a smooth batter. Add a little water if needed to achieve a pourable consistency. Add salt to taste.
Cook the Pesarattu:
- Heat the Tawa:
- Heat a tawa or non-stick pan over medium heat. Lightly grease it with oil or ghee.
- Spread the Batter:
- Pour a ladleful of batter onto the hot tawa and spread it in a circular motion to form a thin crepe. Cook until the edges start to lift.
- Optional Toppings:
- If desired, sprinkle finely chopped onions, coriander leaves, and green chilies over the pesarattu. Press lightly with a spatula.
- Cook Until Crisp:
- Drizzle a little oil or ghee around the edges and cook until the pesarattu is golden and crisp on one side. Flip and cook the other side for a few seconds if needed.
- Serve Hot:
- Serve the pesarattu hot with coconut chutney, ginger chutney, or any other preferred side.
Notes
- Variation: Add a handful of soaked rice to the batter while grinding for extra crispiness.
- Storage: The batter can be stored in the refrigerator for up to two days. Stir well before using.
Nutrition
- Serving Size: 1 pesarattu
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg