Pesarattu

Ingredients

• •Green Gram
• •Rice
• •Ginger
• •Green Chili
• •Cumin
• •Onion
• •Oil

Steps

1. 1Soak whole green gram along with a small amount of rice in water for several hours, or overnight, until the grains soften completely.
2. 2Drain the soaked mixture and grind it with fresh ginger, green chilies, and a little cumin into a smooth, thick batter, adding just enough water to reach a pourable consistency.
3. 3Season the batter with salt and let it rest briefly so the flavors combine.
4. 4Heat a flat griddle until hot, then pour a ladleful of the batter in the center and spread it outward in a circular motion to form a thin, even crepe.
5. 5Drizzle a little oil around the edges and, if desired, scatter finely chopped onion over the surface while it cooks.
6. 6Cook until the underside turns golden and slightly crisp, then carefully flip and cook the other side briefly.
7. 7Fold the pesarattu in half or roll it up once both sides are done.
8. 8Serve immediately while hot, typically paired with a coconut or ginger chutney and sometimes stuffed with upma for a heartier breakfast.