Pesarattu

Ingredients

Green gram (moong dal)

1 cup, soaked

Rice

1/2 cup, soaked

Fresh ginger

1 inch piece

Green chillies

2-3, adjust to taste

Onion

1 medium, finely chopped

Salt

to taste

Oil

for cooking

Coconut chutney (optional)

for serving

Sambar (optional)

for serving

Instructions

1. Soak the green gram and rice in water for 8 hours or overnight.
2. Drain the soaked grains and transfer them to a blender. Add ginger and green chillies. Grind to a smooth batter, adding a little water if necessary to achieve a pouring consistency.
3. Add salt to the batter and mix well. The batter should be thick but pourable.
4. Heat a non-stick pan or griddle over medium heat. Once hot, pour a ladle full of batter onto the pan and spread it in a circular motion to make a thin dosa.
5. Sprinkle some chopped onions on top of the dosa and gently press them with a spatula to embed them into the batter.
6. Drizzle a little oil around the edges of the dosa and cook until the bottom turns golden brown and crispy, approximately 2-3 minutes.
7. Carefully flip the dosa and cook the other side for an additional minute.
8. Repeat with the remaining batter, adding oil as needed for each dosa.
9. Serve hot with coconut chutney and/or sambar for a delicious breakfast experience.