Pesarattu 

Ingredients

For Batter
Green Gram (Split/ Whole) - 2 cups
Rice - 4 tblsp (optional)
Green chillies - 5-7 
Ginger - 2" piece
Cumin seeds - 2 tsp
Oil - for making pesarattu
salt - as needed (app. 2 tblsp)
 
For Topping 
(you could use any of the following toppings, i prefer to use only onion toppings)
Onions - finely chopped
Green Chillies - finely chopped
Grated Coconut 
Chopped Cilantro

 

pesarattu preparation:

• Soak the green gram and rice for atleast 1 hour and drain the water. Longer soaking would be good.
•  Add this soaked lentil and rice to a mixie/blender along with the ginger piece and green chillies.
•  Add enough water and required salt and grind to a smooth paste.
•  Remove the batter and mix the cumin seeds with it.
•  Heat a griddle/ dosa pan. Check if it is hot enough by sprinkling few drops of water. The water will sizzle right away.
•  Pour a laddlefull of batter in the center and spread it into a nice round shape using the back of the spoon.
•  Sprinkle few chopped onions and few drops of oil on top.
•  After it turns golden brown at the bottom, flip it over.
•  After it gets cooked on both sides, remove from the griddle.
•  Serve piping hot with upma and chutney (peanut chutney or ginger chutney or coconut chutney).