Moong Dal Pesarattu (Pancake)

Recipe by Chef #784013
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READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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