Looking for a healthy, protein packed breakfast, dinner or snack idea? Barley and Ragi pesarattu is a delicious South Indian crepe made with a nutritious blend of whole moong (green gram), barley and ragi (finger millet). It is a wholesome and fibre rich twist on the naturally gluten free pesarattu which is usually made only with whole moong and the batter is not fermented and hence makes for a perfect option for those looking for a (quicker), healthier fix without compromising on taste.
Why Barley and Ragi Pesarattu Should be On Your Breakfast Menu
This pesarattu is naturally gluten free and this version is also vegan. Barley being rich in soluble fibre helps manage energy levels and can be diabetic friendly if portions are controlled. Moong dal is a source of plant based protein that helps in weight loss and aids digestion. The goodness of ragi cannot be forgotten here as it is packed with iron, calcium and antioxidants making it great for bone health. Also, the thin, crispy crepe with an earthy flavour brought in by all the ingredients make it a hearty and satisfying way to start the day.
Serving Suggestions
Barley and Ragi Pesarattu tastes best when served hot and crisp. It tastes wonderful when paired with a spicy coconut chutney or a tomato garlic chutney (a family favourite) or a bowl of piping hot sambar. You can also serve it with a little ghee and jaggery on the side or even honey but it is an acquired taste.
Barley & Ragi Pesarattu
Ingredients
- 1/2 cup whole grain ragi finger millet
- 1/2 cup whole moong green gram
- 1/4 cup barley
- 1 inch ginger
- 1/2 teaspoon cumin seeds
- 1 green chilli
- Salt to taste
Instructions
- Wash the grains in 2-3 changes of water & soak overnight or at least for 6 hours in plenty of water
- Drain the water and grind the grains with the rest of the ingredients using very little water as required or else the ragi won’t grind properly
- Transfer the batter to a bowl and adjust salt. Add water in parts and mix well till you get a batter if medium thickness. It should neither be too runny nor too thick.
- Heat a cast iron or non stick tawa on a medium high flame and pour a ladleful of batter on it and spread it outward in concentric circles to form a thin, even pancake
- Drizzle some oil or ghee around the edges and cook on both sides till golden and slightly firm and crispy
- Serve with tomato garlic chutney or any other chutney/dip or accompaniment of your choice
Disclaimer
The nutritional values are only indicative.
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