Pesara Attu

Method

1. 1

   Soak moong dal: Wash 2 cups whole green moong (pesara). Soak 6-8 hours. Drain.

2. 2

   Grind to batter: Grind soaked moong with 2-3 green chillies, 1-inch ginger and a pinch of cumin to a smooth thin batter for crepes — add enough water to make it very thin and pourable.

3. 3

   Add salt: Add salt and mix well.

4. 4

   Heat pan: Heat a small flat non-stick pan on medium heat.

5. 5

   Oil the pan: Drizzle few drops of oil and spread.

6. 6

   Pour batter: Pour a small ladle of thin batter and swirl the pan immediately to spread into a very thin round like a crepe.

7. 7

   Cook first side: Cook on medium heat 1.5-2 minutes until the edges start lifting and the base is pale golden.

8. 8

   Flip: Carefully flip and cook the second side 1-1.5 minutes.

9. 9

   Remove: The pesara attu (moong crepe) should be very thin, slightly transparent and soft.

10. 10

    Serve: Pesara attu is a light and healthy Andhra breakfast crepe. Serve with allam pachadi and coconut chutney.