Ingredients:
- Whole Green gram – 1 ½ cup
- Raw rice – ½ cup
- Ginger – 2 tblsp (peeled & chopped)
- Cumin seeds – 2 tsp
- Green chili – 2/3 no’s (depends on your spice level)
- Salt – to taste
- Water – as req
- Asafetida – ½ tsp (optional)
- Finely chopped onion – 2 tblsp (optional)
- Gingelly oil – as req ( to make pesarattu)
Procedure:
- Wash and soak the whole green gram and rice for about 4-5 hours.
- Grind the green gram and rice along with ginger, green chilies and cumin seeds finely with required amount of water.
- The batter should be like dosa batter (easy spreadable)
- Now add required amount of salt and ½ tsp of asafetida and mix well.
- Heat a dosa pan and pour a ladle full of batter and spread the batter in clockwise direction and sprinkle some finely chopped onions over the pesarattu and add required amount of oil to the pesarattu.
- Allow it to cook for 2 mins and flip it gently and serve.
- The healthy, crispy and tasty “PESARATTU” is ready to serve.
- Serve with a scoop of rava upma and ginger chutney.
NOTE/TIP:
- This batter doesn’t need to ferment.
- You can even sprinkle some finely chopped coriander leaves, green chilies along with onions, but those are optional.
- You can make this especially on pooja days, NO-ONION GARLIC menu.
- Do not keep the batter for more than a day.
