Moong Dal Pesarattu (Pancake)
From Mahanandi blog. Note: I add 5-6 sprigs cilantro, a clove of garlic and 2 tsp. ground flaxseed to her recipe.
Ingredients
Step-by-step instructions
- 1
Add dal, chili, ginger, garlic, cilantro, salt, ground flaxseed and half the water into a blender.
- 2
Blend until the consistency of a thick paste/ thick pancake batter, adding remaining water a little at time until you get the right consistency.
- 3
Pour batter into a large mixing bowl.
- 4
Stir the cumin seeds into the batter.
- 5
Spray nonstick griddle or cast iron flat pan with oil spray or add 2 tsp of oil and spread with a piece of onion.
- 6
Heat pan until it is hot (if you sprinkle water on the pan it should sizzle).
- 7
Pour one ladle full of batter into the center of pan and spread it around in a circular fashion (from inside out) shaping the batter into a thin round (try a small one first).
- 8
Wait few seconds and sprinkle 1/2 tsp of oil around the edges of the pesarattu.
- 9
Wait for few minutes untill the bottom gets golden, then reverse it, cook the otherside now, for few seconds.
- 10
Optional: reverse it back, sprinkle finely chopped onions on the top and fold it half.
- 11
Remove from the pan and serve with coconut chutney, other chutney or ketchup.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App