Pesarattu is a traditional Andhra breakfast usually served with Upma and is quite popular.It's usually made with either normal split or whole moong dal which is washed and soaked in water for 6-8 hours and then grinded along with other ingredients.
But here we use moong sprouts which don't need soaking.Just sprout the moong and grind it with other ingredients to make more healthier and more thick pancakes.
Moong sprouts can also be sauteed them lightly, then sprinkle some salt, mix some chopped  onion, coconut, green chilli for a light evening snack. 

Moong Sprouts Pesarattu

1 cup Moong sprouts/pesalu sprouted
1 inch ginger, peeled and chopped
1tbsp cumin/jeera seeds
3 green chilies or dried red chilies
1/2 cup scallions, chopped (even shallots or onions will do)
1/2 cup spinach or other greens, finely minced (optional)
2 Tbsp cilantro, finely minced (optional)
1 tsp salt or more to taste

1.Grind the sprouts adding ginger, chillies and salt. 
2.Then, to grinded mixture  add cumin seeds, half cup of water, finely chopped onions and cilantro. 
3.Mix all the ingredients thoroughly and prepare the pancakes. 
4.Serve hot with ginger chutney for lighter breakfast or with upma for traditional heavier version.

They are more like utappam version of pesarattus, thicker and more tastier because we used sprouted moong dal instead of plain split moong dal.Normally pesarattus made with split moong dal are thicker than dosas but thinner than sprouted moong pesarattus.

Ginger and jeera are must for this recipe.