Zucchini Pesarattu
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 SproutsZucchini Pesarattu
(for 10-12 pesarattus)Ingredients:
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)Method:
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
This sounds good! Upuma and zucchini pesaruttu would be a great weekend breakfast! 🙂
Hi indura garu
Nice recipe and photo. I wondered what will ypu make with zucchini from your garden and you are here with a new pesarattu recipe. I will try this soon.
A healthier pesarattu verison 🙂 Looks perfect.
This is brilliant. How nice to see Indian recipes given a western twist. This is also like the cucumber dosa that is made in coastal Karnataka (where the cucumber is the Madras Cucumber – vellirikkai in Tamil). It makes such soft dosas without adding ulad dal. My mother had also made cucumber idlis similarly – and imagine fluffy rice idlis without U dal to give it bounce. My only complaint is that it does not remain moist enough; so has to be eaten while hot, else tends to stick to your throat (like the Kerala Puttu).
Cucumber dosa and idly sound good, Narayan. Vellirkkai (Budamkaaya in Telugu), it is still a small seedling in the garden. When it produces some fruit, I will make the dosa and idly with them. Thanks for the ideas.
-Indira
I would love to make this weekend – it looks so good, and healthy too! Since I have never made this before – What consistency should the batter be? Should the moong be ground fine or coarse? Thank you!
Hi Indira, just dropped by here to inform you that I’ve encountered the virus problem when I clicked your webpage link from my reader it redirected to malware site. I have been facing this issue since 4-5 days.
Hi Indira,
The pesarettu looks yum! Will surely try it out.
And like Sonia said, i too faced the same issue. When i click on your blog link from my blog list, it shows a virus alert.
Love it!! 🙂 I cant wait for my workshop to get over today so I can making sprouts and try this one.
I am in for anything that can add vegetables to my diet. I like this one instead of the plain pesarattu that I made with just onions.
Dear Indira, Looks so good. You make simple variations and come up with exotic results. Wow!
Hi, My husband has recently been diagnosed Diabetes so i was looking for some nice ideas for breakfast. This recipe really sounds good and healthy. I have just tried to make this but my Pesarattu seems to stick to the non stick pan and hence I need to use more oil. Can you please tell me what I can change so I dont have to use much oil?