Andhra Pesarattu

Ingredients

• 2 cups whole green moong dal, soaked 4 hours
• 1 inch ginger
• 2 green chillies
• 1/2 cup rice (optional, for crispiness)
• salt to taste
• onion and cumin for topping
• oil for cooking

Instructions

1. 1

   Drain soaked moong dal. Grind with ginger, green chillies and salt into a slightly coarse batter.

   10 min
2. 2

   Heat a flat tawa, pour a ladle of batter and spread into a thin circle.

3. 3

   Sprinkle chopped onion and cumin seeds on top. Drizzle oil around the edges.

4. 4

   Cook on medium heat until bottom is crispy and edges lift. Pesarattu is only cooked on one side.

   5 min
5. 5

   Serve hot with ginger-coconut chutney.