Pesarattu is full of protein and very filling breakfast…a good way to start the day and making with millets makes it more healthy…and I always look for incorporating the whole grains in everyday food without compromising on taste….it’s also almost instant if we ignore the soaking part which doesn’t require much effort from us.
The making of pesarattu is similar to our regular pesarattu, just replace the rice with proso millet aka variga in Telugu. That’s it. My family couldn’t find out the difference in the taste at all. Apart from healthy, it’s easy, tasty and will surely receive thumbs up from all.
Proso millet is an absolute weight watchers delight and diabetes friendly too. So if you are looking for some healthy breakfast options/trying to incorporate millets in your diet…go ahead, this millet pesarattu surely fits your criteria.
The batter of this pesarattu doesn’t need fermentation like the traditional dosa. With a little planning, breakfast or dinner can be made in a moments notice. Just grind the batter and immediately we can start making pesarattu…a lovely variation from the normal rice and green gram pesarattu.
Yields : 11 to 12 pesarattus
For grinding :
- 1 cup whole green gram
- 1 cup proso millet/variga
- 1 inch ginger, chopped
- 1 tsp cumin seeds
For stuffing :
- 2 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Few curry leaves (optional)
- 4 onions, chopped finely
- Few coriander leaves
Cashew chutney :
- 1/2 cup fresh coconut
- 7 green chillies
- 1/4 cup cashews
- 1 tsp fried gram
- And tempering of mustard seeds
1. Wash green gram and proso millets and soak for 5 to 6 hrs with enough water.
2. After 6 hrs, drain water and grind to a smooth batter with salt, cumin seeds and ginger. Add little water while grinding. Now the batter is ready for making pesarattu.
3. Mean while…make the stuffing. Heat oil in a pan, temper the mustard and cumin seeds, add onions, saute until translucent, then add salt and coriander leaves. Switch off, keep it aside.
4. Make chutney….grind coconut, cashews, fried gram, salt and green chillies to a fine paste and temper it with mustard seeds. Keep it aside.
5. Heat a lightly oiled griddle over medium-high heat, ladle half cup of batter and spread on the pan. Drizzle some oil. Cook the pesarattu for about a minute on each side or until brown.
6. Then sprinkle a tbsp of onion mixture, fold the pesarattu and serve hot with chutney.
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You can replace proso millet with any other millet and follow the same recipe.
If you don’t have millets, you can replace millets with rice and follow the same recipe.
You can make crispy as well as soft pesarattus with the same batter.
A handful of coriander leaves can also be added while grinding to enhance the flavor and colour.
This batter is lighter than regular pesarattu batter made with rice, so it’s get cooked faster and also becomes crispy.
These are good for all the age groups including toddlers.
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