Crispy Green Lentil Pancake — Pesarattu
An Andhra protein-rich dosa made from whole green moong dal batter, studded with ginger, green chilli, and onion, served with ginger chutney.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain soaked moong dal and rice. Combine in blender with ginger, green chillies, cumin seeds, salt, asafoetida, and 1/2 cup water. Blend to smooth thick batter, pancake consistency. Add 1 tbsp water if needed. Stir half the chopped onion and half the coriander into batter.
Heat
Preheat non-stick skillet over medium-high heat 2 minutes. Reduce to medium, brush with 0.5 tsp oil. Pour 0.5 cup batter into centre, spread gently outward into 7-inch round, slightly thicker than dosa.
Crisp 1
Sprinkle remaining onion and coriander on wet batter, pressing lightly. Drizzle 0.5 tsp oil around edges. Cook 2.5 minutes on medium without disturbing—underside turns deeply green-golden and edges crisp.
Finish 1
Flip carefully with wide spatula. Cook 90 seconds on medium-low until second side lightly cooks and toppings slightly crisp. Slide to plate, brush with 0.5 tsp ghee. Repeat process for second pesarattu.
Plate
Arrange pesarattu on serving plate. Serve hot with ginger chutney, coconut chutney, lemon pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.