Moong Dal Pesarattu Pancake Recipes

Steps:

• 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.

Steps:

• Wash and soak the moong dal and rice in plenty of water. (room temperature) for 2 hours.
• Drain the dal and rice and grind them along with the green chillies, ginger and curry leaves (if using). Add a little water for easy blending. I usually add upto half a cup of the soaking liquid because I prefer thinner dosas.
• Add salt and asafoetida powder to the batter and mix well.
• ***The batter may be stored in this form in the refrigerator for upto a week.
• Before making dosas, garnish the batter with lots of chopped cilantro leaves.
• Some coconut and chopped onions may be added too. (I usually omit both).
• Make dosas or pancakes using very little oil on a non-stick pan.
• Enjoy as is or with some green chutney or pickle!
• I sometimes spread some chutney on the dosas, roll them up and chop them, stick a tooth-pick into each piece and serve as fun appetizers!