Pesaratu is a type of South Indian pancake made with lentils and rice. It is healthy nutritious dish, served typically as tiffin (light savory meal) in the afternoons or evenings. Pesaratu is a great way to incorporate lentils in the diets of children and young adults who may find this food version more appealing than the more common soup forms. The health benefits of lentils are well known; lentils are high in fibre and protein, and low in fat, making them especially valuable in reducing the risk of heart disease and anemia. Regular lentil consumption helps lower blood cholesterol, and regulates blood sugar levels and blood pressure. Ingredients for pesaratu can be bought from any big grocery store like Safeway or Whole Foods Market.
Pesaratu (Serves 4)
Ingredients:
- 1 cup split yellow lentils (moong dhal)
- 0.25 cup raw white rice
- 1 long green chili
- 1 tbsp fresh ginger, peeled and chopped
- 0.25 cup fresh coriander leaves (optional)
- Cooking oil
- Salt to taste
Directions:
- Mix the split yellow lentils and white rice in a container, and rinse it a few times in cold water to remove any debris. Soak the cleaned yellow lentils and white rice in cold water for a couple of hours.
- Drain excess soaking water and combine the yellow lentils, white rice, ginger, and green chili in a blender with the water till you get a smooth freely-flowing batter (similar to a crepe or dosa batter).
- Mix in coriander leaves and salt.
- Lightly oil and heat a non-stick pan. Pour a scoopful of batter and spread evenly. Cook over medium heat for a few minutes till the underside is golden-brown. Flip the pesaratu over and cook the other side for a couple of minutes.
- Serve warm with spicy tomato chutney.
Spicy Tomato Chutney (Serves 6)
Ingredients:
- 1 can peeled, diced tomatoes (14.5oz)
- 0.5 tsp, Tamicon tamarind concentrate paste
- 2 tsp, red chili powder
- 1 tsp, ground cumin powder
- 1.5 tsp, ground coriander powder
- 0.5 tsp black mustard seeds
- 0.5 tsp cumin seeds
- 2 tbsp cooking oil
- Pinch of asafetida powder
- Pinch of turmeric powder
- Salt to taste
Directions:
- Heat the mustard seeds and cumin seeds with oil in a vessel till the mustard starts sputtering.
- Add in the diced tomatoes, turmeric powder, asafedia powder, red chili powder, cumin powder, coriander powder, and tamarind paste and stir well.
- Cover the vessel, reduce heat to low, and let the mixture simmer for about 10 minutes or till it reaches the desired consistency.
- Turn off the heat and season with salt. Serve at room temperature or cold.
Quick tip:
Spicy tomato chutney will last in the fridge for up to a month. It serves as a useful complement to many other vegetarian or meat dishes. It may even be used as a tasty spread over toast.
Janani Mohanakrishnan - Writing is a passion of mine! I hope my articles stimulate your interest, and help you create fun and memorable experiences.
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