Ingredients:

• 1/2 cup – hakka moong dal.
• 3 – green chillies.
• 1 small piece – ginger.
• Salt to taste.
• 3 tsp – oil.

Method:

1. Soak the moong dal for about 3 hours and grind the soaked dal along with chillies and ginger. Add salt to taste and mix it thoroughly. Add a little water to make the paste to form a semi gravy.
2. Heat a tava over low flame. Once the tava is heated, spread the dal paste on the tava like we make dosas.
3. Drizzle half a tsp of oil over it and roast. Turn the attu over to the other side to cook.
4. Remove the attu from the tava and serve in a plate with coconut chutney or ketchup.

Recipe courtesy of Sify Bawarchi