pesarattu

Ingredients

• Servings: 6
• 2 cups skin-on, whole green lentils (sabut moong dal)
• 1 cup uncooked white rice
• 5 green chile peppers
• 1 (1/2 inch) piece fresh ginger root, peeled
• 1 tablespoon cumin seeds
• salt to taste
• cooking spray
• 6 tablespoons chopped onion (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 50 mins


• place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
• blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. stir the cumin seed and salt into the paste.
• prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. ladle the lentil batter the middle of the heated surface and spread into a thin circle using the back of the ladle. sprinkle with 1 tablespoon of onions and press the onions the pesarattu using your ladle or spatula. cook for a few minutes and flip over to the other side. cook a few more minutes, transfer to a plate and serve immediately. dosas are best eaten hot and crispy right off the tawa.