Pesarattu

Cuisines

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Recipe

Ingredients

1 cup	green gram (moong dal)
1/4 cup	rice
1 medium	onion, finely chopped
2	green chilies
1 inch	ginger piece
1 teaspoon	cumin seeds
1 pinch	asafoetida (hing)
to taste	salt
as needed	oil for cooking
optional	chopped coriander leaves

Instructions

1. 1 Wash and soak the green gram and rice together in water for at least 4 hours or overnight.
2. 2 Drain the soaked green gram and rice, and transfer them to a blender.
3. 3 Add green chilies, ginger, cumin seeds, and asafoetida to the blender.
4. 4 Blend the mixture into a smooth batter, adding water as needed to achieve a pouring consistency.
5. 5 Transfer the batter to a bowl and add salt to taste. Mix well.
6. 6 Heat a non-stick skillet or tawa on medium heat and lightly grease it with oil.
7. 7 Pour a ladleful of batter onto the skillet and spread it in a circular motion to form a thin pancake.
8. 8 Sprinkle some chopped onions and coriander leaves over the pesarattu, pressing them lightly into the batter.
9. 9 Drizzle a little oil around the edges and cook until the bottom is golden brown.
10. 10 Flip the pesarattu and cook the other side for a minute or until done.
11. 11 Serve hot with coconut chutney or ginger chutney.