Telangana Pesarattu Moong Dal Crepe Green Chilli Ginger

Method

1. 1

   Drain soaked whole green moong. Do not peel — the skin gives pesarattu its characteristic flavour and nutrition.

2. 2

   Blend drained moong with green chillies, ginger, cumin and water into a smooth, thin, pourable batter.

3. 3

   The batter should be thinner than dosa batter.

4. 4

   Season with salt.

5. 5

   Heat a flat non-stick tawa on medium-high. Grease lightly with oil.

6. 6

   Pour a ladle of batter onto the centre. Immediately spread in a thin spiral outward to make a thin round 20 to 22 cm wide.

7. 7

   The batter spreads easily when thin enough.

8. 8

   Scatter finely chopped onion, a few strips of fresh ginger and a pinch of cumin over the surface.

9. 9

   Drizzle 1 tsp oil around the edges and on top.

10. 10

    Cook on medium-high for 3 minutes until the edges are golden and crispy and the surface is cooked.

11. 11

    Pesarattu is not flipped traditionally.

12. 12

    Fold and serve with coconut chutney.