Telangana Pesarattu Moong Dal Crepe Green Chilli Ginger

Ingredients

• 1.5 cups whole green moong dal — soaked 6 to 8 hours
• 3 to 4 green chillies
• 1 inch ginger
• 1/4 tsp cumin seeds
• Salt
• Water — to make a pourable batter
• For toppings: finely chopped onion, fresh ginger strips, cumin seeds, oil
• For serving: upma (optional — the classic pesarattu-upma combination)

Method

1. Drain soaked whole green moong. Do not peel — the skin gives pesarattu its characteristic flavour and nutrition.
2. Blend drained moong with green chillies, ginger, cumin and water into a smooth, thin, pourable batter.
3. The batter should be thinner than dosa batter.
4. Season with salt.
5. Heat a flat non-stick tawa on medium-high. Grease lightly with oil.
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. The batter spreads easily when thin enough.
8. Scatter finely chopped onion, a few strips of fresh ginger and a pinch of cumin over the surface.
9. Drizzle 1 tsp oil around the edges and on top.
10. Cook on medium-high for 3 minutes until the edges are golden and crispy and the surface is cooked.
11. Pesarattu is not flipped traditionally.
12. Fold and serve with coconut chutney.