This is my first time preparing zucchini pesarattu and I have to say this first try has turned out to be the best garden to table zucchini experiment. The recipe is easy. Pick tender zucchini. Grate and add it to pesarattu batter. Zucchini pesarattu base is power-packed moong sprouts. To stabilize the moong batter, I added little bit besan flour. Grated carrot, onion and fresh ginger made good companions to tender zucchini. Simple and sublime, these delicious pesarattus evoked a longing for a summer supper beneath a large and shady mango tree.
Grated Yellow Zucchini, Carrot and Moong Sprouts
(for 10-12 pesarattus)
1 fresh and firm, medium-sized zucchini
1 medium-sized carrot
1 small red onion or shallot
4 Indian or Thai green chillies
1/2-inch piece of fresh ginger
1/2 teaspoon salt or to taste
4 cups sprouted moong beans
1/4 cup besan (gram flour)
Grate zucchini and carrot. Finely chop onion, chillies and ginger.
In a blender or food processor, take sprouted moong beans. Add green chillies, ginger and salt. Blend the ingredients to fairly fine consistency. Add about half cup of water for easy blending.
Take the pesarattu batter in a bowl. Add besan flour, onion and grated zucchini and carrot. Mix well.
Heat a tava or griddle. Pour a ladle full of batter onto the tava. Gently spread into a small circle. On medium heat, cook both sides to golden. They do not require oil or ghee. But drizzle some if you wish.
Serve warm. Good with chutney or raita on the side.
Zucchini Pesarattu with Coconut Chutney ~ for Meal Yesterday