Ingredients:
2 cups whole moong dal
1/4 cup rice
1 teaspoon cumin seeds
1 tablespoon chopped ginger
4 green chilies or to taste
1 teaspoon salt or to taste
For Topping:
Shredded carrots
Sliced onions
chopped cilantro leaves
or your choice of topping
1 teaspoon cumin seeds
1 tablespoon chopped ginger
4 green chilies or to taste
1 teaspoon salt or to taste
For Topping:
Shredded carrots
Sliced onions
chopped cilantro leaves
or your choice of topping
Wash and soak the whole moong dal overnight or for at least for 8 hours before grinding.
After it has been soaked, drain the water out and grind the dal.
Since the amount to grind was large, it was divided and ground in 2 batches. The first batch was ground with green chili, ginger, cumin seeds to a smooth paste of medium spreadable consistency. The 2nd batch was ground with just water. After grinding mix the 2 ground dal batches add salt to taste to the batter mix and the pesarattu is ready to be prepared.
To prepare the pesarattu heat a griddle apply about a teaspoon of oil over it and spread it around. Take a scoop of batter and spread it over the griddle in a round fashion. Spread the shredded carrots, sliced onion and chopped cilantro leaves over the spread batter.
Apply a little oil to surround the batter. Let it cook until the edges start to loosen. When the edges have loosened turn the pesarattu over and cook on the other side. When the batter turns reddish brown on both sides it is cooked and can come out to be served.
Serves 4.
Since the amount to grind was large, it was divided and ground in 2 batches. The first batch was ground with green chili, ginger, cumin seeds to a smooth paste of medium spreadable consistency. The 2nd batch was ground with just water. After grinding mix the 2 ground dal batches add salt to taste to the batter mix and the pesarattu is ready to be prepared.
To prepare the pesarattu heat a griddle apply about a teaspoon of oil over it and spread it around. Take a scoop of batter and spread it over the griddle in a round fashion. Spread the shredded carrots, sliced onion and chopped cilantro leaves over the spread batter.
Apply a little oil to surround the batter. Let it cook until the edges start to loosen. When the edges have loosened turn the pesarattu over and cook on the other side. When the batter turns reddish brown on both sides it is cooked and can come out to be served.
Serves 4.
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