Pesarattu

Ingredients

• •2 cups whole green gram (moong with skin)
• •1 inch ginger
• •1 green chili
• •1 small onion, finely chopped
• •1 tsp cumin seeds
• •Salt to taste
• •Oil for cooking

Steps

1. 1 Soak green gram in water for 4 hours.
2. 2 Drain and grind with ginger, green chili, cumin, and salt to a smooth batter (add water sparingly).
3. 3 Heat a tawa and pour a ladle of batter, spreading in a circular motion.
4. 4 Sprinkle chopped onion on top, drizzle oil around the edges, and cook until crisp and golden.
5. 5 Flip and cook briefly. Serve hot with ginger chutney or allam pachadi.