The Oat and Green Moong Dal Pesarattu-Savory Lentil Crepe Recipe
A high protein South Indian Recipes recipe with instant oats (oatmeal), rice, green moong dal (whole). Ready in 1h, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
15 steps- 1
To begin making the Oats Pesarattu Recipe, we will first soak the rice, moong dal together in water for at least 3 hours
instant oats (oatmeal)(50 grams)rice(50 grams)green moong dal (whole)(50 grams) - 2
After 3 hours drain the water
- 3
Blend the dal, rice, green chillies and ginger adding little water at a time to make a smooth thick batter
rice(50 grams)green moong dal (whole)(50 grams)green chillies - finely chopped(2)inch ginger - grated(1) - 4
Transfer the batter into a large bowl, add in the oats, salt, asafoetida, chopped cabbage and coriander leaves
instant oats (oatmeal)(50 grams)asafoetida (hing)(1/2 teaspoon)green chillies - finely chopped(2)cabbage (patta gobi/ muttaikose) - finely chopped(100 grams)coriander (dhania) leaves - small bunchsalt - to taste - 5
Stir well to combine the oats Pesarattu batter well
instant oats (oatmeal)(50 grams) - 6
Check the salt levels and adjust to suit your taste
salt - to taste - 7
Our next step is to make the Pesarattu
- 8
You will need a well-seasoned skillet
- 9
Preheat the skillet on medium heat; sprinkle some water to check on the pan; if it sizzles then you know the pan has the right amount of heat to spread the Pesarattu batter
- 10
Pour a ladle full of the Oats Pesarattu batter onto the pan and spread evenly inside out to make a circle
instant oats (oatmeal)(50 grams) - 11
Drizzle some oil on the top and the sides of the Pesarattu and allow it to cook on low to medium heat
- 12
Once you notice the top of the Pesarattu getting steamed, flip it over to cook on the other side
- 13
Once you notice brown spots and the Pesarattu is cooked, remove from the pan and serve hot
- 14
Proceed the same way with the remaining Pesarattu batter
- 15
Serve the Oats Pesarattu along with jaggery and butter or along with Tomato Onion Chutney and Butter Milk
instant oats (oatmeal)(50 grams)
Rate this recipe
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The Oat and Green Moong Dal Pesarattu-Savory Lentil Crepe Recipe
A high protein South Indian Recipes recipe with instant oats (oatmeal), rice, green moong dal (whole). Ready in 1h, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the Oats Pesarattu Recipe, we will first soak the rice, moong dal together in water for at least 3 hours
instant oats (oatmeal)(50 grams)rice(50 grams)green moong dal (whole)(50 grams) - 2
After 3 hours drain the water
- 3
Blend the dal, rice, green chillies and ginger adding little water at a time to make a smooth thick batter
rice(50 grams)green moong dal (whole)(50 grams)green chillies - finely chopped(2)inch ginger - grated(1) - 4
Transfer the batter into a large bowl, add in the oats, salt, asafoetida, chopped cabbage and coriander leaves
instant oats (oatmeal)(50 grams)asafoetida (hing)(1/2 teaspoon)green chillies - finely chopped(2)cabbage (patta gobi/ muttaikose) - finely chopped(100 grams)coriander (dhania) leaves - small bunchsalt - to taste - 5
Stir well to combine the oats Pesarattu batter well
instant oats (oatmeal)(50 grams) - 6
Check the salt levels and adjust to suit your taste
salt - to taste - 7
Our next step is to make the Pesarattu
- 8
You will need a well-seasoned skillet
- 9
Preheat the skillet on medium heat; sprinkle some water to check on the pan; if it sizzles then you know the pan has the right amount of heat to spread the Pesarattu batter
- 10
Pour a ladle full of the Oats Pesarattu batter onto the pan and spread evenly inside out to make a circle
instant oats (oatmeal)(50 grams) - 11
Drizzle some oil on the top and the sides of the Pesarattu and allow it to cook on low to medium heat
- 12
Once you notice the top of the Pesarattu getting steamed, flip it over to cook on the other side
- 13
Once you notice brown spots and the Pesarattu is cooked, remove from the pan and serve hot
- 14
Proceed the same way with the remaining Pesarattu batter
- 15
Serve the Oats Pesarattu along with jaggery and butter or along with Tomato Onion Chutney and Butter Milk
instant oats (oatmeal)(50 grams)
Rate this recipe
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