Pesarattu
AuthorPriyanka SivaramakrishnanDifficultyBeginnerCrispy, golden crepes. The perfect nutritional breakfast.
Soak The green gram and raw rice overnight or a minimum of 5-6 hours, giving it enough time to soften enough to blend.
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.
Add about a teaspoon of cumin seeds and half a cup of water. Mix well. Taste for salt and adjust.
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.
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.
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.
Spread some of that spicy chutney on one half. Sprinkle on the onions and fold the pesarattu onto itself.
Ingredients
Directions
Soak The green gram and raw rice overnight or a minimum of 5-6 hours, giving it enough time to soften enough to blend.
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.
Add about a teaspoon of cumin seeds and half a cup of water. Mix well. Taste for salt and adjust.
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.
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.
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.
Spread some of that spicy chutney on one half. Sprinkle on the onions and fold the pesarattu onto itself.