Moth Pesarettu| Spiced Pancakes Using Dried Moth Beans


Do you like moth beans? I absolutely adore them! The recipe Im going to be sharing with you all today Moth Pesarettu is made using these very flavourful beans.

What are moth beans?


Moth beans are legumes that look very similar to whole green (sabut) moong. These beans are brown in colour, though, as opposed to the green of moong beans. They are also slightly smaller in size than moong beans.

Moth beans are also referred to as Turkish Gram or Dew Beans. Because of their similarity in looks to moong beans (Payaru in Tamil), Tamilians also refer to moth beans as Siru Payaru (literally small moong beans). The Gujarati name of these beans is math, and it is used to make my eternal favourites mathiyas and math ni poori. Moth beans are also called Matki, and are the main ingredient in usal and misal prepared in Maharashtra.

These beans are full of nutrition, and full of flavour too. They work well in gravy-based sabzi, sundal, stir-fries and the likes basically, you can use moth beans in all those dishes you would use moong beans in. That is just what I have done here substituted dried moth in pesarettu for the whole dried green moong that is traditionally used.

What is Pesarettu?


Pesarettu is a kind of spiced pancake that is very popular in Tamilnadu and Andhra Pradesh. Typically made using dried moong beans, it is a healthy and wholesome dish, not to forget utterly delicious. It isnt crispy like dosa or adai, but beautiful nonetheless.

It contains no rice or gluten, just whole grains. Theres no fermentation involved in pesarettu, and you can get around to making them as soon as your batter is ground and ready. Just soak the moong (or moth, in my case) overnight, use it to grind batter in the morning, and a nutritious breakfast can be prepared within minutes!

About the Moth Pesarettu


I made these Moth Pesarettu for breakfast some time back, and they were a huge hit with everyone at home. They were soft in texture and quite delicious, making for a hearty meal with the coriander chutney I served them with.


I made the Moth Pesarettu exactly the same way I make pesarettu with moong beans. Like I was saying earlier, it is a really, really simple proceedure.

The Moth Pesarettu is gluten-free and rice-free as well. They are completely vegetarian and vegan, suitable for those following a plant-based diet. These pesarettu are also suitable for those on a Mediterranean diet.

What is the Mediterranean diet?


This is a diet is based on the traditional cuisine of the countries bordering the Mediterranean Sea, such as Greece, Italy, Turkey, Lebanon, Israel, Syria, Egypt, Spain and Italy. It isnt just some fancy fad diet, but a really healthy and sustainable way of eating, endorsed by the World Health Organisation.

The Mediterranean diet is largely plant-based, recommending the use of whole grains, legumes, fruits, nuts, vegetables and herbs, majorly. Moderate consumption of poultry and eggs, and the occasional use of red meat is allowed. The use of healthy, unsaturated fats and unprocessed, unrefined ingredients is recommended. Moderate consumption of dairy products is also suggested, as long as they arent highly processed. Head here for more details on the Mediterranean diet.

Moth Pesarettu Recipe for Foodie Monday Blog Hop


The theme for the Foodie Monday Blog Hop this week is #MystiqueMediterranean, wherein all of us are presenting recipes from the exotic Mediterranean cuisine or those that fit into the above-mentioned diet. I chose to make this the healthy, whole grain-based Moth Pesarettu for the theme.

Archana of The Mad Scientists Kitchen was the one who suggested this very interesting theme. Let me tell you her blog, with its healthy recipes and traditional Goan food is totally worth checking out!

Heres how I made the Moth Pesarettu.

Ingredients (makes about 10):

1. 1 cup moth beans, dried
2. 2 green chillies or to taste
3. Salt to taste
4. 5-6 cloves of garlic
5. A handful of fresh curry leaves
6. A 1-inch piece of ginger
7. Unrefined oil, as needed to cook the pesarettu

Method:


1. Soak the moth beans in just enough water to cover them, for 5-6 hours or overnight.
2. When the beans are done soaking, drain out all the water from them. Transfer the drained moth beans to a mixer jar.
3. Chop the chillies roughly. Peel the ginger and chop roughly. Peel the garlic cloves. Add the chopped chillies, ginger and garlic cloves to the mixer jar. Add in the curry leaves too.
4. Grind all the ingredients in the mixer jar together, to a smooth batter.
5. Transfer the ground batter to a large vessel, add salt to taste, and mix well.
6. Heat a dosa pan on high flame. When the pan gets nice and hot, turn the flame down to medium. Pour a ladle of the batter in the centre of the pan, and spread it around into a circle using the back of the ladle. Drizzle a little oil all around it. Let it cook for 1-2 minutes on medium flame, or till it starts browning on the bottom. Now, flip over and cook for 1-2 minutes on the other side as well.
7. Transfer to a serving plate. Your Moth Pesarettu is ready to serve piping hot, with chutney of your choice.

Tips & Tricks


1. Use soft water to soak the moth beans, for best results.
2. Theres no need to add in any water while grinding the batter. However, if you find the grinding difficult, you may add in some.
3. Adjust the quantity of green chillies you use in the batter, as per personal taste preferences.
4. You may skip adding garlic to the batter, if you dont prefer it.
5. You may add some finely chopped onion over the pesarettu, while it is cooking, for added flavour.
6. The curry leaves can be roughly torn and added to the batter, instead of grinding them. I prefer grinding them along with the batter, so everyone consumes the goodness of them and so they dont get discarded on the side of the plate.
7. The batter, once ground, can be used immediately to make Moth Pesarettu. It doesnt require fermentation.
8. Any leftover batter can be stored, refrigerated, best used within 3-4 days.

Did you like the recipe? Do tell me, in your comments!

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