Pesarattu

Andhra's beloved breakfast crepe — whole moong batter, crisp at the edges, soft at the heart.

Serves 4 · 40 min

Ingredients

• 2 cups whole moong

  Orchid · $6.50

  In stock

• 1/2 tsp ginger powder

  Iyasa · $10.00

  In stock

• Green chillies, cumin, onion, salt, oil(pantry)

  Pantry

Method

1. 1

   Soak 2 cups whole moong 4-6 hours, then grind with green chilli, ginger and cumin to a pourable batter; salt it.

2. 2

   Heat a tawa; pour a ladle of batter and spread thin like a dosa.

3. 3

   Scatter finely chopped onion, drizzle oil, and cook until the edges crisp and lift.

4. 4

   Fold and serve hot with ginger chutney or upma.