Pesarattu
Equipment
- Bowl
- Blender
- Food processor
- Frying Pan
- Skillet
Ingredients
- 250 g Moong dal (1 1/3 cups), rinsed and drained
- 1 teaspoon Ginger chopped, fresh
- 4 Green chillies de-seeded
- 2 Onions sliced
- 1/2 teaspoon Cumin ground
- 1/2 Coriander (Cilantro) leaves bunch, chopped
- 250 ml Vegetable oil (1 cup)
- Salt
Instructions
- Soak the moong dal in a bowl of water for 2-3 hours.
- Drain the dal, reserving 250ml (8fl oz / 1 cup) of the water, and transfer the dal to a blender or food processor.
- Add the ginger and chillies and season with salt, then process to make a paste.
- Put the paste in a bowl and mix in enough of the reserved water to make a thick batter.
- Put the sliced onion in a separate bowl, add the ground cumin and chopped coriander and set aside.
- Heat a frying pan (skillet) and, when hot, pour in 1 teaspoon of the oil.
- Pour 1 ladleful of the batter into the frying pan and spread it out like a thin pancake, then pour 1/2 teaspoon of the oil around the edges and cook over medium heat for about 2 minutes, or until golden brown.
- Sprinkle some of the chopped onion mixture in the middle of the pancake and spread it around.
- When the pancake is well cooked, add a little more oil and fry for a further 1 minute, or until the edges are crispy.
- Fold the pancake in half, remove from the pan and keepwarm in a covered dish.
- Make the others in the sameway. Serve hot with Sambhar and any pickle, or Mintor Raw Tamarind Chutney.
Video
Nutrition
Serving: 4gSodium: 171mgCalcium: 40mgVitamin C: 10mgVitamin A: 144IUSugar: 5gFiber: 9gPotassium: 88mgCalories: 795kcalSaturated Fat: 51gFat: 63gProtein: 17gCarbohydrates: 46gIron: 2mg
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