Pesarattu is a traditional Indian dish made with moong dal, and it is a popular breakfast food in South India. This low-carb version of the dish replaces the regular rice batter with a mixture of almond flour and psyllium husk to keep it low in carbohydrates.
Ingredients:
1 cup moong dal
1/4 cup almond flour
2 tbsp psyllium husk
1/2 tsp salt
1/2 tsp cumin seeds
1/2 tsp grated ginger
2 green chilies, chopped
1/4 cup chopped cilantro
2 tbsp ghee or oil
Instructions:
Soak the moong dal in water for at least 4 hours or overnight.
Drain the moong dal and grind it into a smooth batter along with cumin seeds, ginger, green chilies, and cilantro.
In a separate bowl, mix together the almond flour and psyllium husk.
Add the mixture to the moong dal batter and mix well.
Add salt and enough water to make a batter of pouring consistency. Let it sit for 10 minutes to thicken.
Heat a non-stick pan over medium heat and add ghee or oil.
Pour a ladleful of the batter onto the pan and spread it into a thin circle.
Cook until both sides are golden brown, about 2-3 minutes per side.
Serve hot with chutney or coconut chutney.
Enjoy this low-carb version of the classic pesarattu for a delicious and nutritious breakfast!
Per Serving (Based on 1 crepe):
Calories: 191
Fat: 14 g
Saturated Fat: 4 g
Trans Fat: 0 g
Cholesterol: 17 mg
Sodium: 267 mg
Carbohydrates: 8 g
Fiber: 4 g
Protein: 9 g
Note: The nutrition information is an estimate and may vary based on the exact ingredients and portion sizes used.
