Pesarattu (from Andhra Pradesh)

Ingredients:

Whole Moong  – 1 cup

Rice – 1 tbsp

Onions – 2

Green chilies - 4

Ginger – Approx. 1 inch long

Cumin seeds – 2 tsp

Salt – As required

Oil – As required

Method:

1. Add 1 tbsp rice to 1 cup of whole Moong and soak the mixture in water for around 3 hours.

2. Drain the water and add 1 chopped onion , 4 green chilies, ginger piece, one tea spoon cumin seeds and the salt with a little water.

3. Grind the mixture to a smooth paste.

4. Chop the remaining onion into small pieces, mix the cummin seeds and keep this aside.

5. Keep the frying pan on medium heat and grease it with little oil. Pour about a ladle of paste on it and spread it into a thin round layer like a pan cake and drizzle 1 tsp of oil around the edges of Pesarattu.

6. Sprinkle small quantity of chopped onions, cummin seeds and green chilies on the Pesarattu and cook until the edges become brown.

7. Then flip the Pesarattu over and cook it for a minute, keeping a watch that it does not get charred. Remove from the pan, and your Pesarattu is ready for eating. Serve it with hot ginger chutney or sambhar