Pesarattu rolls are a wholesome delicacy from South India, made with green gram (moong dal) and packed with flavourful sautéed vegetables. This innovative pesarattu roll takes the simple dosa and turns it into a portable, nutritious wrap. They’re not only vegan and gluten-free but also rich in protein, boasting a crispy exterior and a soft interior. They're ideal for any meal of the day and pair wonderfully with coconut or ginger chutney.
Wash and soak green gram, chana dal and rice together for about 6 hours. Drain and blend with ginger, green chillies, cumin, and salt to form a smooth batter, adding water as needed. Transfer the batter to a large bowl, add more water and mix well, adjusting the consistency (like dosa batter).
Description - Step 2
Prepare the filling
As the batter sits, warm up some oil in a pan over medium heat. Then, add the chopped onion, green chilli, and curry leaves, and sauté until the onions turn translucent. Next, add the grated carrots and cook until they’re just tender. Stir in the turmeric, salt, and lemon juice, stirring everything together and letting it cook for another minute.
Description - Step 3
Make the pesarattu
Heat a non-stick or cast-iron pan over medium heat for about 2 minutes. Once it's heated, pour a ladleful of batter in the centre and spread it out in a circular motion to make a thin crepe. Add a few drops of oil around the edges. Cook it until the edges start to brown and the bottom becomes nice and crispy.
Description - Step 4
Roll and serve
When the bottom turns a lovely golden colour, add 2–3 tablespoons of filling in the middle. With the spatula, roll the crepe into a wrap-style roll and lift it off the pan. Serve it hot with chutney, or savour it on its own.
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