Pesarattu

AuthorPriyanka SivaramakrishnanDifficultyBeginner

Crispy, golden crepes. The perfect nutritional breakfast.

Yields8 Servings
Prep Time2 hrsCook Time5 minsTotal Time2 hrs 5 mins
 1 cup Whole green gram
 2 tsp Raw rice
 1 Onion
 1 Ginger (1 inch)
 5 Green chillies
 1 tsp Cumin seeds
 1 tsp Salt
 ½ cup Water
For assembly
 ½ Onion (finely chopped)
1

Soak The green gram and raw rice overnight or a minimum of 5-6 hours, giving it enough time to soften enough to blend.

2

Blend that with a small onion, a small piece of ginger, and 4-5 green chillies as smooth as possible. If it is a little coarse, it's okay.

3

Add about a teaspoon of cumin seeds and half a cup of water. Mix well. Taste for salt and adjust.

4

On a hot tawa, preferably cast iron, drop a big gravy spoon of batter onto it. Starting from the center, swirl outside until you push out all the batter and form a circle. Add a generous spoon of sesame oil all around the circle and reduce the heat.

5

Green gram takes a while to cook through, so you want to aim for a slow roast. Take your time, peek under there every once in a while, and when you are satisfied with the colour, flip it over and wait again.

6

Press around the edges to make sure they also get roasted properly. They are a little thicker than the center and could use some help. Once you are happy with the colour, flip back.

7

Spread some of that spicy chutney on one half. Sprinkle on the onions and fold the pesarattu onto itself.

Ingredients

 1 cup Whole green gram
 2 tsp Raw rice
 1 Onion
 1 Ginger (1 inch)
 5 Green chillies
 1 tsp Cumin seeds
 1 tsp Salt
 ½ cup Water
For assembly
 ½ Onion (finely chopped)

Directions

1

Soak The green gram and raw rice overnight or a minimum of 5-6 hours, giving it enough time to soften enough to blend.

2

Blend that with a small onion, a small piece of ginger, and 4-5 green chillies as smooth as possible. If it is a little coarse, it's okay.

3

Add about a teaspoon of cumin seeds and half a cup of water. Mix well. Taste for salt and adjust.

4

On a hot tawa, preferably cast iron, drop a big gravy spoon of batter onto it. Starting from the center, swirl outside until you push out all the batter and form a circle. Add a generous spoon of sesame oil all around the circle and reduce the heat.

5

Green gram takes a while to cook through, so you want to aim for a slow roast. Take your time, peek under there every once in a while, and when you are satisfied with the colour, flip it over and wait again.

6

Press around the edges to make sure they also get roasted properly. They are a little thicker than the center and could use some help. Once you are happy with the colour, flip back.

7

Spread some of that spicy chutney on one half. Sprinkle on the onions and fold the pesarattu onto itself.

Notes

Pesarattu


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