Ingredients:
2 cups skin-on, whole green lentils (sabut moong dal)
1 cup uncooked white rice
5 green chile peppers
1 (1/2 inch) piece fresh ginger root, peeled
1 tablespoon cumin seeds
salt to taste
cooking spray
6 tablespoons chopped onion (optional)

Directions:
Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.

Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste.

Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.

Pesarattu

Rating: 5/5

Preparation Time: 20 m
Cooking Time: 30 m
Total Time: 4 h 50 m

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