PESARATTU (ANDHRA STYLE MOONG DAL DOSA)

Ingredients for 8 - 10 pesarattus:

2 cups whole moong dal
2 tbsp rice
1 inch piece of ginger, peeled and finely minced
1 large onion, finely chopped
5-6 small green chilies, finely chopped
½ cup coriander leaves, finely chopped
1 tbsp cumin seeds
salt to taste
oil (as used for regular cooking)

METHOD:

Soak the whole moong dal, rice and cumin seeds for 5-6 hours in enough water to cover. After soaking is over, drain well and grind into a slightly thick batter using water as needed. Transfer to a large mixing bowl and add the chopped green chilies, ginger, onion, coriander leaves and salt. Mix well to combine and set aside.

Using a flat tawa or flat cast iron griddle on medium high heat, add a little oil and spread evenly to coat the entire surface. When hot, add a large ladle full of the batter to the center of the hot tawa. Using the back of the ladle, spread the batter evenly into a thin layer like a crepe. Let the pesarattu become golden and crispy (2-3 minutes) before turning it on the other side. Add a little oil if needed, remove after 1-2 minutes and serve with your favorite chutney.