Moong Dal Pesarattu (Pancake)

1. 1

   Add dal, chili, ginger, garlic, cilantro, salt, ground flaxseed and half the water into a blender.

2. 2

   Blend until the consistency of a thick paste/ thick pancake batter, adding remaining water a little at time until you get the right consistency.

3. 3

   Pour batter into a large mixing bowl.

4. 4

   Stir the cumin seeds into the batter.

5. 5

   Spray nonstick griddle or cast iron flat pan with oil spray or add 2 tsp of oil and spread with a piece of onion.

6. 6

   Heat pan until it is hot (if you sprinkle water on the pan it should sizzle).

7. 7

   Pour one ladle full of batter into the center of pan and spread it around in a circular fashion (from inside out) shaping the batter into a thin round (try a small one first).

8. 8

   Wait few seconds and sprinkle 1/2 tsp of oil around the edges of the pesarattu.

9. 9

   Wait for few minutes untill the bottom gets golden, then reverse it, cook the otherside now, for few seconds.

10. 10

    Optional: reverse it back, sprinkle finely chopped onions on the top and fold it half.

11. 11

    Remove from the pan and serve with coconut chutney, other chutney or ketchup.

* Per serving · 4 servings · Values may vary.

No additional tips available.