Moong Dal Pesarattu (pancake)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 cup split mung dal, soaked in water 7-8 hours and drained
• 1 cup water
• 1 green chili
• 1 inch ginger
• 1 large garlic clove
• 5 -6 sprigs cilantro
• 1/2 teaspoon salt
• 2 teaspoons flax seeds, ground
• 1/2 teaspoon cumin seed
• 1/2 cup onion, finely chopped (optional)

Recipe

• 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.