Ingredients:
- 1 cup whole green gram (moong dal)
- 2 tablespoons rice (optional, for crispiness)
- 2-3 green chilies (adjust to taste)
- 1 inch piece of ginger
- A handful of fresh coriander leaves
- 1 small onion (optional)
- Salt to taste
- Water for grinding
- Oil or ghee for cooking
Instructions:
- Prepping the Lentils:
- Wash and soak the whole green gram in enough water for about 4-6 hours. If using rice, soak it along with the green gram.
- Draining and Grinding:
- After soaking, drain the water from the green gram and rice (if using).
- Add them to a blender along with green chilies, ginger, and a handful of fresh coriander leaves. Blend into a smooth batter. Add water gradually to achieve the desired consistency. The batter should be slightly thick but pourable.
- If you’re adding onion, finely chop it and mix it into the batter.
- Seasoning and Salt:
- Add salt to the batter and mix well.
- Making Pesarattu:
- Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
- Grease it with a little oil or ghee.
- Pour a ladleful of the batter onto the center of the skillet.
- Using the back of the ladle, gently spread the batter in a circular motion to form a thin, even pancake.
- Cooking:
- Drizzle a little oil or ghee around the edges of the pesarattu and on top.
- Cook on medium heat until the edges start to turn golden brown and the bottom is crispy. This should take about 2-3 minutes.
- Flip the pesarattu and cook the other side for another 1-2 minutes.
- Serving:
- Fold the pesarattu in half or roll it up.
- Serve hot with your favorite chutney, sambar, or a spicy potato filling.
Enjoy your nutritious and tasty Pesarattu! It’s best when served fresh and hot.