Sprouted moong (mung bean) pesarattu by Priya of Sugarfree Sweetheart

I have started a new category in my blog- with recipes of fellow bloggers that I have tried and really like. Kind of a re-blog, with my notes on it.

One of my favorite recipes that I often make and my family loves is the pancake or pesarattu made with sprouted mung beans. It can be made in a jiffy if you have the sprouts readily available. Thank you, Priya, I love this simple and healthy recipe of yours!

You can find her recipe here:


My notes:

1. I use my sprouter to fully sprout mung beans, and store the sprouts in the freezer. When needed, I add hot water to it and use it right away.

2. I add a pinch of cardamom powder and one clove while I make the batter, for added flavor. The result is awesome.



12 responses to “Sprouted moong (mung bean) pesarattu by Priya of Sugarfree Sweetheart

  1. Apsara, I have made pesarattu many times before, but i tried it with sprouted moong for the first time for dinner today….it was awesome and yes, the clove and cardamom made a difference…i powdered the cardamom and clove to get a uniform taste before i added it to the batter and it was totally worth it…thanks for the tip. Also I made the crepe on stovetop, sprinkled some chutney powder and loaded it with chopped onions, grated carrots, bell peppers and tomatoes and cooked it with a covered lid. It made the base crisp like pizza and with the toppings added, i did not even feel the need to make any chutney:)


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