Sprouted Lentil Pan cakes- Pesarattu

Serve yourself a wholesome, protein packed and very filling breakfast to kick start a energetic day. Sprouts are one of the greatest and richest natural sources of vitamins, minerals, enzymes, and proteins on Earth. You can make this using mixed lentils (Red, green, yellow), sprouted lentils, or soaked lentils. I made this with green sprouted lentils.

  • 1½ cups green gram lentils (washed, soaked, sprouted)
  • 2 green chilies
  • 1 tsp. cumin seeds
  • 1/2 cup packed Cilantro leaves finely chopped
  • Spring onions (chopped small)(optional)
  • Colored bell peppers
  • Avocado- serve on side
  • Alfalfa sprouts
  • 2 green chilies (chopped)
  • Spray oil
  • You can use toppings of your choice
  1. Soak the green lentils and sprout them. If you don’t want sprouted lentils, just soak the lentils overnight. Yellow (green gram split) lentils can be soaked 20-30 minutes prior to grinding too.
  2. Grind it into a smooth paste with the green chili, cumin, cilantro, salt and some water. Alternatively, You can use yellow lentils/mix lentils/sprouted lentils (pink lentil/green gram whole/green gram split) to make the batter.
  3. On a flat non-sticking pan, spray some oil. With a big spoon, pour the batter thinly on the griddle. Spread the batter into a round shape. Sprinkle some of the finely chopped spring onions, green chilies, colored peppers, alfalpha sprouts and toppings of your choice,.
  4. Flip the pan cakes couple of times till both sides are well cooked and crisp.
  5. Serve with the mint chutney/guacamole/Alfalfa sprouts or veggies of your choice.

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