Pesarattu or Pesara attu means….. Moong beans (green gram) dosa. But, unlike regular dosa, it does not contain urad daal. Pesarattu is popularly eaten in Andhra Pradesh for breakfast and served with a coconut and ginger chutney (Aalyaa Chatni).
I have added a twist to it and converted the pesarattu into a healthy pizza and a wrap using nutritious vegetables and some paneer and some oats. The original taste of pesarattu complements these pizza toppings very well and the end result is absolutely amazing. Being quite a filling dish, it can double up as a variation for lunch or dinner too!
Here’s the recipe for the nutritious and delicious PESARATTU PIZZA AND WRAPS..
Prep Time : 25 min
Cooking Time : 10 min/Pizza
Serves : 22 Mini Pesarattu Pizza Base
Cup Used :200 ml
For Pesarattu Pizza base –
- 1/2 cup Whole moong beans
- 1/4 cup Raw rice grains
- 1/4 cup oats
- 4-5 Fenugreek seeds
- 3 Green chillies…. To be adjusted as per preference
- 1″ Knob Of Ginger
- 1/4 cup Fresh corriander
- Homemade ghee for making the pesarattu.
- Salt to taste.
For the nutritious topping :
- 1/2 Medium yellow bell pepper
- 1/2 Medium red bell pepper
- 1/2 Medium green bell pepper
- 1 Medium onion
- 100gm Paneer
- 1/2 cup Tomato ketchup
- 1/4 cup Red chilli sauce or as per taste
- 2 Tbs Fresh coriander
- Mixed herbs /Oregano.
- As Required Pizza cheese/ Cheddar cheese/ Mozzarella Cheese
- Salt To Taste
1. For the pesarattu, the first thing that needs to be done is soaking the moong beans and raw rice separately in enough water for about 6-7 hours. The fenugreek seeds should be soaked with the raw rice .
2. While grinding, wash the Moong beans and rice thoroughly and drain.
3. First dry grind the oats to a powder. Grind together the moong, green chillies and ginger using sufficient water to get a fine paste. Grind the rice grains and fenugreek seeds in the same manner.
4. Mix together the oats powder and the two batters adding salt to taste. Adjust consistency of batter like that of dosa batter (slightly thick and not very runny).
5. Add chopped fresh coriander to this batter.
6. To make the topping…. Start with finely chopping the vegetables. Crush the paneer coarsely with fingers.
7. Grate cheese as per requirement.In a bowl mix together the chopped vegetables, paneer, corriander, salt and mixed herbs.
8. In another bowl mix together both the sauces.
9. Heat a pancake pan and grease with homemade ghee.
10. Spread the batter over each hollow, smear little ghee on top and cover and cook.
11. Other option is to use a normal griddle and spread batter in a way to get small pancakes.
12. When one side is done, flip over and cook on the other side till crisp. Remove the batch of pancakes on a plate with the first cooked side at the bottom.
13. Apply 1 Tbs of sauce on each of them and spread about 2 heaped Tsp of mix vegetable mixture on each. Grate cheese on top and transfer again to the pan to cook on low heat till cheese melts.
14. For the wrap (better option for tiffins) spread the pesarattu batter on a hot greased griddle, as you would a dosa.
15. When cooked on one side, flip and cook on other side till done. Now flip again, apply the sauce on the entire dosa and spread the topping mixture in the centre.
16. Grate some cheese on top.
17. Immediately roll dosa from both sides covering the filling to make a wrap.
18. Serve with some additional tomato ketchup or even some mayonise by the side!
*For both the pizza and the wrap, the pesarattu should be made a little thick and not too thin like a paper dosa! Instead of using just soaked Moong beans, you can even use sprouted Moong to increase the nutrional value.
*If you want to omit oats, then just increase the quantity of rice grains by 1/4 cup.
Enjoy these healthy pizzas or wraps for breakfast, lunch or even dinner!
If you like healthy dishes, do try the :