Carrot Podi Oats Pesarattu
Carrot Podi Oats Pesarattu is what happens when you trust a good batter to do the work. Quick oats and whole moong come together as the base, and two heaped teaspoons of Dreamy Carrot Podi — with its gajjara sweetness and the body of senaga pappu and minapappu — give the pesarattu its colour, its crispness on the tawa, and a flavour that children eat without a single question. No convincing required.
Prep: 10 min | Cook: 20 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 heaped tsp Dreamy Carrot Podi (DCP)
- 1/2 cup whole moong (green gram), soaked 4 hours or overnight
- 1/4 cup quick oats
- 1/2 cup water (for grinding)
- 1/2 inch ginger, roughly chopped
- 1 green chilli (optional, skip for young children)
- Salt to taste salt
- 1 tsp per pesarattu oil or ghee (neyyi), for tawa
Method
- Drain the soaked moong and add to a blender with the quick oats, ginger, green chilli if using, and water. Grind to a slightly coarse batter — not completely smooth; a little texture helps the pesarattu hold its shape on the tawa.
- Transfer the batter to a bowl, add the Dreamy Carrot Podi and salt, and stir well. The batter will turn a warm orange-gold from the gajjara — this is the colour you want.
- Heat a tawa on medium flame until a drop of water skitters off the surface. Drizzle a little oil or neyyi and spread it across the surface.
- Pour a ladleful of batter onto the centre of the tawa and spread it outward in a gentle circular motion to a thin round. You should hear a soft sizzle as it hits the hot surface.
- Cook on medium heat for 2 to 3 minutes until the edges lift cleanly and the underside is golden and crisp. Drizzle a little oil or neyyi around the edges, then flip and cook for another minute.
- Serve hot with coconut chutney or a small bowl of perugu on the side. The pesarattu is crispest straight off the tawa — do not stack them.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Potassium