Another Recipe

This is a recipe for “pesaratte” or “pesarattu”, a typical breakfast fare from South-Central India.

INGREDIENTS

1 cup
Whole mung/moong bean, with the green husk/cover on.
¼-cup
White rice
1-inch piece
Fresh ginger, finely minced
2 nos.
Green chilies. Remove seeds if you are concerned about the heat.
1 tblspn
Cumin seed
Few tspns
Vegetable or peanut oil
1 no.
Medium onion, finely sliced
Salt to taste


METHOD

Soak the mung beans and rice overnight.
In the morning, grind the mung and rice along with the chilies, minced ginger, the green chilies, and salt to taste.
Add water while grinding in order to make a pancake-like batter.
Heat a crepe pan (or any other flat fry pan) over medium high heat.
Grease the pan with about ½-tspn of oil. Place about ½-cup of the batter in the center, and using a circular motion, use a spoon to quickly spread the dough into a circular crepe.
Add about ½-tspn of oil around the edge of the crepe.
Place a few sliced onions on top of the crepe, cover with a lid, and cook for about 2 minutes. (If you prefer, you can lightly sauté the onions before placing on the crepe)
Remove the lid and cook for another minute. Cook longer to desired crispiness.
Fold in half, remove from the pan, and serve hot.


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