Here’s another authentic south Indian breakfast/supper dish. Pesarattu is a savory pancake made from whole green gram dal. You can make the batter ahead of time and store it in the refrigerator up to 5 days. This is traditionally served with rava upma. But for more everyday ease I usually serve it with any chutney, like Onion chutney, tomato chutney or ginger chutney( will post the recipe soon!)
1 cup Whole Green Moong Dal
1/4 cup rice (use any long grained white rice)
2″ fresh Ginger, peeled
6 Indian Green Chillies
4 Dried red chillies
1 cup water
2 tsp salt
1 tsp asafoetida powder
1 large onion, finely chopped
2 tsp cumin seeds
2 tsp canola oil
As with most Indian lentils first wash them well. Soak moong dal and rice overnight. (at least 10-12 hrs).
In a blender, add the soaked dal, rice, green chillies, red chillies, asafoetida, ginger and salt. Grind to a smooth batter adding in the water slowly 1/4 cup at a time. You want the batter thick but still in pourable consistency. Add the cumin seeds and the chopped onions, mix thoroughly and set aside.
Heat a large non-stick skillet or griddle over medium heat. Grease it with non-stick cooking spray. Ladle in the batter (1 ladle full) and with the back of your ladle and with gentle pressure, starting from the center of the circle, spread the batter with a circular motion to make a thin even circle.
Drizzle 1/2 tsp of canola oil around the edge of the circle. Cook until the edges become brown around 3-4 minutes). Flip the pesarattu over and cook for another 2-3 minutes until completely cooked. Make as many as needed and serve hot.
Store the leftover batter in the refrigerator.
I am sending this for the My Legume Love Affair : MLLA Sixth Helping : Hot & Spicy event hosted by Tasty Palettes. For more on the future line-up of this event visit Susan’s event page.