- Split Moong Daal / Green gram daal – one and half cup
- Rice – half cup
- Jeera seeds – one tblsp
- Curry leaves – few
- Coriander leaves – few
- Green chillis – one
- Salt – one tblsp or to taste
- Ginger – one inch
- Oil – as needed
Soak split moong dal and rice in water for 4 hrs. In a mixer jar / grinder, add split moong dal, rice, jeera seeds, curry leaves, coriander leaves, ginger and green chilli. Grind them to a fine paste. The batter should not be too loose or too thick. Add salt to the batter and mix well.
Next procedure is similar to making crepes. Heat a pan, put some batter in the middle of the hot pan and spread it in a circular motion.Make sure that the spread is thin. This will give you thin-and-cripsy pesarattu
Put oil at edges of pesarattu. When you see light brown edges, its time to flip it. Let it cook on this side for some time and then flip it again. Fold it and its ready to be served with ginger chutney.
Serves three to four
Four and half hrs
Store the batter in refrigerator. It’ll be good for three days.