Ingredients:

• For Pesarattu:
• Moong dal – 1 cup
• 2 – Red Chillies
• Salt
• A big pinch – Asafoetida
• For Ginger chutney:
• A big piece – Ginger
• Mustard -1 tsp
• Urad Dal – 1 tsp
• A few Coriander seeds
• A pinch – Asafoetida
• A piece – Jaggery
• Tamarind pulp – 1 tsp
• Salt to taste
• A few – curry leaves.

Method:

1. Soak whole moong dal for an hour.
2. Grind them with the red chillies, salt and asafoetida, to a fine paste.
3. Pour batter onto a pre-heated tava like thin pancakes and cook.
4. Serve hot with ginger chutney.
5. Ginger chutney:
6. Clean and chop ginger finely.
7. In a little oil fry the mustard, asafoetida, the red chillies, urad dal, coriander seeds and the curry leaves.
8. Remove from fire and then add ginger to it and mix it with seasoning.
9. Grind it in the mixer with some tamarind pulp, jaggery and salt.

Recipe courtesy of Sify Bawarchi