4 Serves
259 Mins
Soak the whole green gram in water for at least 4 hours or overnight to soften.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
New ZealandVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
275 µg / 400 µgCalcium
92 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
120 mg / 420 mgPhosphorus
231 mg / 1,250 mgPotassium
913 mg / 4,700 mgSodium
313 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
9 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Drain the lentils and combine them in a blender with ginger, green chilies, cumin seeds, and a pinch of salt to create a smooth, pourable batter.
Heat a griddle or non-stick skillet over medium heat and lightly brush with oil.
Pour a ladle of batter onto the center of the griddle and spread it in a circular motion to form a thin crepe.
Drizzle a small amount of oil around the edges and cook until the bottom is golden brown and crispy, then flip to cook the other side briefly.
Season with salt and pepper to taste and serve the Pesarattu hot.
6
g28
g3
g
Libyan