Spicy Mint Pesarattu

Recipe by
Total Time:
6.75 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pan-Fried Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 2 cups - Yellow moong or green moong (Pesarapappu)
  • 1 bunch - Mint leaves
  • 1 tsp - Cumin
  • 5 or 6 - Green chillies (or according to taste)
  • A small piece of ginger, peeled and chopped (optional)
  • Salt
  • Oil

How to Make Spicy Mint Pesarattu

  • Wash and soak moong dal for at least 6 hours.
  • Wash and remove leaves from mint twigs. Discard hard stems.
  • Grind soaked moong dal into a fine paste along with mint leaves, cumin seeds, green chillies, ginger and salt.
  • Make the batter into medium consistency (not too thin or not too thick).
  • Heat a non-stick pan.
  • When it is hot, pour a ladleful of the batter and spread evenly into a round shape.
  • Sprinkle some oil around the pesarattu and cover.
  • After some time, remove the cover and flip the pesarattu over.
  • Again cover and leave for some time.
  • When the pesarattu appears to be cooked, remove it from the pan and transfer to a serving plate.
  • Repeat the same process with rest of the batter.
  • This pesarattu can be eaten just like that as it already spicy or can be eaten with any chutney.
  • Recipe courtesy: Uma Priya
  • http://www.trendyrelish.com/