Week 4 Day 1 of BM #60 -
This week I intend showcasing some healthy and diabetic friendly foods. This series is very close to my heart as I tend to lean towards healthy foods.
To kick start a week day with some protein and fiber packed breakfast is a challenge. So to ease that challenge check out this super nutritious and a cousin of our dear Pesarattu.
The first time I made these, I added a little too much of water in the batter and the batter was very runny. So I ended up adding a little rice flour to it. The next time I avoided the rice flour and they turned out just as perfect.
Moong Dal or Whole Moong Beans 1/2 cup
Rolled Oats or Steel Cut Oats 1/2 cup
Rice or Rice Flour 1 Tbsp (Optional)
Ginger 1 inch piece
Green Chili 2-3 (or as needed)
Cilantro/Coriander leaves few
Salt as needed
Chopped Onions and Oil while shallow frying
Method Of Preparation -
Soak Moong Dal and Rolled Oats (Soak rice also if using) in about 4 cups of water for a few hours. [I soaked them over night].
Drain the dal-oats mixture and blend into a fine batter adding the ginger, green chili, salt and cilantro. Add as little water as needed.
On a hot griddle/tawa, pour ladleful of batter and by a brisk circular movement of the ladle, spread the batter into a thin circle.
Sprinkle finely chopped onions and spray as much oil as preferred.
Flip the pesarattu when the underside is lightly browned and let it cook on the second side as well.
Remove the pesarattu and continue with the rest of the batter.
Serve it with chutney of your choice for a nutritious and filling breakfast!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60.
Sending this to Srivalli's 'Come Join us for breakfast'.
Preparation Time 30 min