Pesarattu is a lentil pancake made with moong dal, usually served as breakfast. It can also be served as a meal with rice and ghee (clarified butter). I love pesarattu and rice combination! Moong dal can be in two variations- whole bean and split. I like to use whole bean with its green skin which gives pesarattu its signature green color. You can also use split dal if you like. You can look for the name moong dal in any Asian/Indian store. Images of the lentils is given below.
Ingredients:
Moong dal (pesarapappu) 2 cups
Thai chillis 2
Cumin seeds 2 tsps
Onion (any type) 1
Curry leaves 5-6 leaves
Oil (any type) 3 tsp
Salt to taste
Method:
1. Soak Moong dal in adequate water overnight.
2. Blend moong dal in a wet grinder/blender into a fine paste. Add thai chillis while blending.
3. Once the batter is done, add cumin seeds and salt and take it in a bowl.
4. Chop onion into very small, square pieces.
5. Take a flat griddle and grease with oil or ghee. (Pam is convenient for greasing) and heat the skillet over medium-high heat.
6. Using a ladle pour batter onto the center of the skillet and gently spread the batter in a circular motion. Sprinkle chopped onions and press onions into the batter using spatula.
7. Grease the edges of the batter with oil using spoon (Pam again, is a convenient option)
8. After few minutes, batter edges turn crispy. Flip over to the other side and cook for few minutes more. Transfer to the plate and serve hot.
9. Serve either with tomato chutney or rice and ghee.
