Pesarattu is a south Indian breakfast made with green whole mung dal and served with sweet ginger chutney. Peasarattu with upma is also a very good combination. To make pesarattu crispy, we usually add table spoon of rice, but in this recipe I replaced rice with one of my favorite whole grain barley to make it a healthy meal. You will get the same texture and better taste with barley as you get with rice.Replacing whole mung dal with sprouted mung dal increases the protein content. 

Ingredients:

1. Green Whole Mung Dal – 1 Cup (Sprouted Mung dal – 3 Cups)
2. Hulled Barley – ½ Cup (Pearl barley works too)
3. Green chillies – 4
4. Ginger – 1″ inch
5. Salt – To taste
6. Oil – To spray
7. Water- As needed
8. Chopped Onions- 1 Cup (optional)

Method:

• Wash and soak mung dal and barley for 8 hours or over night. If using sprouts, soak barley alone for 4 to 5 hours.
  
• Grind mung dal, barley, green chillies and ginger with enough water until batter is smooth. Mix salt to taste.
  
• Heat non-stick dosa pan on medium-high heat. Once the pan is heated pour laddle full of batter on pan and spread the batter in circles like dosa with the back of the spoon.
• Spray little oil around the edges of  pesarattu. Sprinkle some of the onions (optional step). When the pesarattu is little brown, turn other side and cook for 20 seconds.
• Remove from pan and serve warm with your desired chutney.

For the first time, I am sending my recipe to one of the blog events cooking with seeds which is started by Priya.