Green Gram Pancakes | Peserattu
When it comes to breakfast options, for a south Indian like me, classic dishes such as idli, dosa, upma etc top the list. The more the variety that can be brought in, the better; as also the sooner the job the better.
Green Gram Dosa or Green Gram Pancakes offer such a solution, unlike regular dosa which need fermentation. All this needs is for the main ingredient, green gram to be soaked, followed by grinding and addition of salt and spice. The batter is then ready for the preparation.
My version here is with onion. If you wish to have plain, thin, crispy green gram dosa, add some water, make the batter thinner. It will still work well. You will love the result.
It might be of interest to note that, these mung beans (green gram) are not just used in Indian cuisine, but also used by Chinese as fillings for ‘moon cakes‘, the shelled beans are used as filling in gelatinous rice dumplings during the dragon boat festival; made into a sweet beverage too. Filipinos, Indonesians use mung mean as a filling for pastries known as ‘hopia’.
Ingredients for Green Gram Pancakes:
green gram – 1 cup
rice – 1/4 cup (I used sona masoori rice which I use for making dosa/idli batter) (optional)
grated fresh coconut – 1/4 cup (optional)
green chili – 2-3 (as per taste)
fresh chopped coriander – 1/4 cup
onion – 1 finely chopped (optional)
salt to taste
oil – for preparing the pancakes
- green gram - 1 cup
- rice - ¼ cup (I used sona masoori rice which I use for making dosa/idli batter) (optional)
- grated fresh coconut - ¼ cup
- green chili - 2-3 (as per taste)
- fresh chopped coriander - ¼ cup
- onion - 1 finely chopped (optional)
- salt to taste
- oil - for preparing the pancakes
- wash, drain and soak green gram with fresh water for 2 hours. if using rice, wash that too and soak for 2 hours.
- then, drain the water (this can be reused for making the batter)
- grind to a fine paste with roughly chopped chilies, grated coconut and salt, adding water as needed.
- for any dosa (Indian Pancake) preparation, the skillet needs to prepared in the following manner.
- heat the skillet moderately, drizzle some oil over it. spread this all over using a paper towel in such a way as to cover the skillet well but not visible.
- then, using a rounded ladle, pick up the batter, pour in the mid portion of the skillet.
- using the back of the ladle, spread the batter around gently, moving the ladle in circular motion outwards, as thinly as possible.
- drizzle some oil all along the edge.
- cook at medium heat until you note browning of the under-surface.
- then flip, again cook until brown specs appear and the pancake is well cooked.
- transfer onto a paper towel , serve with any chutney such as coconut chutney. repeat the same with the rest of the batter.
- if adding chopped onion, the add and mix into the batter.
- then spread over a heated skilled as mentioned above. but note that the pancake will be thicker.