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 isn’t 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 aren’t 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 Scientist’s 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!
Here’s 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
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. There’s 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 don’t 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 don’t get discarded on the side of the plate.
7. The batter, once ground, can be used immediately to make Moth Pesarettu. It doesn’t 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!