Moong Dal Pesarattu (Pancake)
- 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)
- Add dal, chili, ginger, garlic, cilantro, salt, ground flaxseed and half the water into a blender.
- Blend until the consistency of a thick paste/ thick pancake batter, adding remaining water a little at time until you get the right consistency.
- Pour batter into a large mixing bowl.
- Stir the cumin seeds into the batter.
- Spray nonstick griddle or cast iron flat pan with oil spray or add 2 tsp of oil and spread with a piece of onion.
- Heat pan until it is hot (if you sprinkle water on the pan it should sizzle).
- 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).
- Wait few seconds and sprinkle 1/2 tsp of oil around the edges of the pesarattu.
- Wait for few minutes untill the bottom gets golden, then reverse it, cook the otherside now, for few seconds.
- Optional: reverse it back, sprinkle finely chopped onions on the top and fold it half.
- Remove from the pan and serve with coconut chutney, other chutney or ketchup.
water, water, green chili, ginger, garlic, cilantro, salt, flax seeds, cumin, onion
Taken from www.food.com/recipe/moong-dal-pesarattu-pancake-448639 (may not work)