- Firstly, rinse ½ cup whole moong beans and 2 tablespoons rice a couple of times in water. Then soak the moong beans and rice for 4 to 6 hours or overnight in enough water. Drain all the water. In a blender or mixer-grinder, add the moong beans and rice after draining all the water. Add 1 green chilli (chopped), 2 tablespoons chopped coriander leaves, 1 inch ginger (chopped), ½ teaspoon cumin seeds, 1 pinch asafoetida (optional), salt as per taste and ⅓ to ½ cup water. Grind to a smooth batter. The batter consistency is similar to that of a regular Dosa Batter. On a tawa, smear some oil or ghee with a paper towel or with half of an onion. Keep the heat to low or medium-low when spreading the pesarattu batter. With a big spoon, pour the pesarattu batter on the griddle and use the same spoon for spreading the batter into a round shape. Sprinkle some finely chopped onions, chopped green chilies and coriander leaves flip it and heat for 1-2 minutes and serve hot.
Pesarattu
#myrecipe
By Chandana Guptha
Jan, 7th
601
Servings
2 persons
Cook Time
20 minutes
Ingredients
9
- 11
Ingredients
- Whole moong beans
- Rice
- Water
- Ginger
- Chillies
- Coriander
- Hing
- Cumin seeds
- Salt
- Onion
- Oil
